Black Beans

by GfG on January 13, 2011 · 2 comments

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Today the 4 Moms are linking up with soups and stews recipes.  I love to eat soups now.  I haven’t always.  My children haven’t always either.  Actually, some of them still don’t.  Ahem.  Since being exposed to something many times can help a person develop a taste for said item, I certainly haven’t given up.

For example, quite awhile back I shared my bean embarrassment (no, not that kind of bean embarrassment, thankyouverymuch!) and my readers stepped in and helped me out.  That is when one of our favorite meals entered our lives (thank you, Annette!  I think it was you, for some reason the comments from that post over two years ago are not showing up).

Our black bean entree can be made soupy (add more water, tadah!; which is the way hubby likes it) or not.

You can use your crock pot or your big pot on low all day.

Here is the very complicated recipe:

Rinse and soak over night and then drain two bags of black beans

Add water back to the pot to cover the beans at least two inches

Add one jar of salsa*

Slow simmer all day (checking water height)

Yup, that’s it, folks.  Make this and you have a winner.

Add some squirts of lime juice, some grated cheese, and (if you’re feeling super generous) a dollop of sour cream, and you have a seriously yummy meal.   I serve this with corn bread or we crumble tortilla chips into our bowls.

We love black beans around here.  And when I say we I mean 7/8 of us.  Only the two year old doesn’t dig them… well… he does dig them but only literally.  Unless there is a lot of sour cream involved.  That’s quite a win in my book.

Check out the 4 Moms link up for more soups and stews.

And now… you can avoid bean embarrassment too!  (Ahem.)

*If you find yourself out of salsa, you can add: one onion chopped onion, one jalapeno (sliced in half), a can of tomato (or two fresh ones, chopped), a dash of vinegar, a teaspoon of minced garlic (or more if you are like us), and a tablespoon of chopped cilantro.  Salt to taste.

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