I don’t really like using canned beans so I make my own whenever I can. I use this recipe as an alternative to canned black beans in any southwest/Tex-Mex type dish. It also freezes well so I make a whole batch when I need some, and then freeze the rest for future meals.
Ingredients
- 1 bag black beans
- 2 bay leaves
- 2 onions, halved
- 1 head garlic, halved
- 2-3 chipotle peppers in adobo sauce
- 1 1/2 tsp salt
- Pepper to taste
Method
Rinse the beans, making sure there are no stones. Add the beans and the rest of the ingredients to crock pot. Add water to 2 inches above beans. Cook on high for 4 1/2 – 5 1/2 hours. Drain the beans. Let cool.