Ingredients
Scale
- 1 lb black beans
- 3 tbs olive oil
- 3 to 4 slices bacon (optional)
- 2 cloves garlic
- 1 small onion
- 2 or 3 serrano peppers (optional)
- 1 or 2 tomatoes
- 4 cups of chicken (Vegetarian option: use vegetable stock or water)
- Salt and freshly-ground pepper to taste
- 1 1/2 tsp cumin
- 1 tsp ancho chili powder
Instructions
- Use fresh beans.
- Sift through the beans and remove any broken pieces or sediment.
- Soak them in water either overnight in a pot or cover beans in 2 to 4 cups of water (allow enough liquid for the beans to be completely cover and then some), bring to a boil and then allow to soak for 2 hours.
- Once the beans have absorbed most of the water, drain and rinse in a colander. Set aside.
- In a medium or large-sized pot, heat the oil, add the bacon and cook over medium-high heat until softened.
- Add the onions, garlic, serrano peppers.
- When the onions are translucent, add the tomatoes and cook for another few minutes.
- Add the beans to the mixture, coating with the oil and bacon fat.
- Add 2 cups of chicken stock, cumin, ancho chili powder, salt and pepper. Cover and cook over medium-low heat.
- Check on the beans and stir from time to time. If the beans absorb most of the stock, add the remaining amount. Taste for flavor.
- Cook for several hours until the beans have become velvety smooth.
- Serve over brown rice and top with some chopped red pepper, onions or nothing at all.
- Prep Time: 2 hours
- Cook Time: 45 mins