Mexican Black Beans Not Canned

Soaking Black Beans. Serve as a side with mexican.

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Instructions Heat oil over medium heat in a large pan.

Mexican black beans not canned. Stir in onion powder garlic cumin or other desired seasonings you can also do this after theyre finished cooking if you prefer. Bring to a boil then cover and simmer for 2 12 to 3 hours or until beans are soft. If beans are too soupy uncover and bring to a low boil to reduce.

Add vegetables to the pot and saute until soft about 3 minutes. Turn of the crock pot and add the salt stir softly and let it rest for at least 30 minute. Add the onions bell pepper and garlic to the pot and saute for about 3 minutes.

Check the amount of water around the 8th hour and fill again if necessary. I prefer not soaking the black beans. Add the bay leaf and spices.

Cook until heated through and some of the liquid is evaporated stirring frequently. Add garlic and cumin and cook for a few minutes until the garlic is fragrant. If you are in a rush instead try good quality canned black beans well drained and washed.

Instructions Set your pressure cooker to saute mode and add oil to the inner pot. Add beans water bay leaf cumin oregano red wine vinegar salt and black. Place in microwave and cook for 30 seconds or however long the instructions on the can state.

Open the can of beans rinse them well and pour into a microwave-safe bowl. Add beans to onion mixture and add chicken stock water spices and vinegar. Cook on high for 12-15 hours.

Add beans tomato juice and salt. Cook bacon reserve 2 tbsp of the rendered fat. While it reduces the cooking time pre-soaking breaks down the skins and leaves them mushy and dull colored sort of gray.

Add oil to a medium-sized pot on medium heat. You can use more beans. Quicker Authentic Mexican Black Beans.

While cooking open all 5 cans of black beans only drain two of the cans but DO NOT RINSE. Just before serving stir in the cilantro.

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