Black Beans

Our beans are constantly evolving, but here is our current typical version.  Every Saturday night for 7 years we have soaked beans, crockpotted them Sunday morning, and when we get back from church we enjoy them with rice, quasi Brazilian style. Meat can be cooked in the crockpot right along with the beans. We do several times this amount and serve it in various dishes over the next couple of days.  To check for doneness, pull out a bean and blow on it.  If it splits open, the beans are ready to be salted.

Precooked beans added to chili

 
1 lb black beans, sorted and soaked for 6+ hours
1 onion, chopped
2 cloves garlic, pressed
1 teaspoon paprika
1/8 teaspoon smoked paprika
1/8 teaspoon red pepper flakes
1/4 teaspoon black pepper
1/8 teaspoon oregano
1/8 teaspoon cumin
salt to taste

In a crockpot, cover your soaked beans with 4 cups of water.  Add all other ingredients except salt.  Cook on high for 3-4 hours.  Add salt and cook an additional 30 minutes.  Serve over a bed of brown rice with lettuce, tomatoes, cucumbers, guacamole, sour cream, cheddar cheese, green tabasco, and crushed tortilla chips.