Sunday, August 23, 2009

Freezer Black Beans

We love beans...if they taste good. My kids can get past the texture if there's enough flavor (like in chili). Here's my recipe for Black Beans. They are simple to make, but they do take time (soaking and cooking in the crock pot). Be patient, the time is worth the result. Enjoy! Freezer Black Beans (inspired by Chevy's Restaurant) INGREDIENTS: Soaking Water, 2 lbs Black Beans, 10 cups water, 2 cups chopped onion (or 1 cup dried chopped onion), 4 Tbsp garlic (or more if you like it a lot), 2 Tbsp ground cumin, 1 Tbsp chile powder, 2 tsp dried oregano, 2 Tbsp butter, 1 Tbsp Kosher Salt (or 1/2 Tbsp. Table Salt). DIRECTIONS: Wash, sort, and rinse beans. Soak beans overnight. Drain and rinse beans. Combine all ingredients in crock pot. Cook on High 2 hours. Then cook on Low 8-10 hours (until tender). Turn off crock pot. Let beans cool 1 hour. Label freezer containers (you can use mason jars, ziploc freezer bags, or plastic freezer containers available in the canning section at the grocery store) with contents, date, and quantity. Measure beans into containers, close, and freeze. To use, thaw in refrigerator or microwave. Use in recipes that call for canned white beans. I like to measure the beans into 2 cup measures. That's about the right size for my family, and pretty close to a 14.5oz can. You can also buy pint containers and freeze them in pints.

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