Black Beans

We at the Little Pink House love black beans.

We'll eat a bowl with cornbread for an easy supper, or as a side with Mexican food, or even mashed up with sour cream and made into a dip.

Strained, these beans could be used as the base for my Black Bean Salad.

Most of the time I'll double the recipe and freeze half for a quick meal another night.

A steaming bowl of beans is comforting.
It's a simple, nourishing supper.
One that warms the belly and the soul.

Black Beans

1 1lb. pkg dried black beans

1 onion, chopped 

4 cloves garlic, minced

Handful of cilantro, stems and all tied with kitchen string

2 cubes chipotle bouillon (or a chipotle pepper, chopped)
Salt to taste

Sort beans.  Rinse. 
Throw beans in a good sized pot full of water (make sure the water covers the beans by an inch or so) and bring to a boil. 
Once pot reaches boiling, cover, and turn off heat.  Leave for an hour. 
Drain and put into Crockpot along with all other ingredients. 
Cover with water to about 1-2" above beans. 
Cook on Low for 6-8 hours. 
Season to taste. 

We like them served with pico de gallo & a dollop of sour cream on top.

This is part of Miz Helen's Full Plate.