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Categories:
black beans water white onion lard salt epazote chipotle chili guajillo chili cumin bay leaves avocado hoja santa oregano garlic chorizo sausage
Viewed: 70 - Published at: 9 years agoIngredients
- 1 lb dried black beans or 1 lb pinto beans, rinsed and sorted
- water
- 1 medium white onion, roughly chopped
- 1 tablespoon lard or 1 tablespoon oil
- 1 12 teaspoons salt
- 1 -2 sprig epazote or 2 teaspoons dried epazote
- 1 whole chipotle chili
- 12 guajillo chili or 12 ancho chili, toasted, seeded, and torn into small pieces
- 14 teaspoon whole cumin, toasted
- 2 -3 bay leaves, toasted
- 2 -3 avocado leaves (I used anise ) or 2 -3 a generous pinch ground aniseed (I used anise )
- 1 -2 hoja santa (I didn't add this since I couldn't find it)
- 1 -2 teaspoon Mexican oregano, toasted
- 2 garlic cloves, crushed and peeled
- 4 ounces chorizo sausage, crumbled (opt*)
Method
- Place rinsed and sorted beans in a slow cooker and cover with about 3 inches of water.
- Add onion, and lard/oil.
- Cook on medium high until beans are soft and it has thickened somewhat and turned lighter in color.
- (This can take any where from 1 1/2 to 3 1/2 hours depending on the beans you are using and the altitude.
- ).
- Add the salt, and remaining ingredients and cook for an additional 30 minutes.
- Turn down heat and continue cooking for another 30 minutes.
- Beans should be soft and creamy and broth should be thicker by now.
- Serve and enjoy!
