Enough of this cake business, we're back to beans and jazz today. First, I have to confess, last week I made some 16 bean slow cooker soup and it didn't quite hit the high note. I'm going to try it again soon with some revisions, but today I made black beans in the slow cooker. I'm happy with the result. I read a dozen or so black bean recipes and went with the common themes and what made sense to me.
The recipe:
2.5 cups (one pound, 450 g) dried black beans
2 medium onions, diced
3 carrots, diced
3-4 stalks celery, diced
Half a jalapeno pepper, finely diced
1 green bell pepper, diced
2 heaping tbsp. minced garlic
1 heaping tsp. ground cumin
2 tbsp. boullion
1 15 oz. can tomato sauce
Pour all the ingredients into the slow cooker and turn the heat to low for 8-10 hours. Serve over rice topped with shredded cheese and diced tomatoes. Salt to taste.
Update 10/9/08-- The video post was pulled from YouTube due to a copyright claim on the music I originally used. My bad. I have replaced the music with "Ahmad's Blues" by the incomparable Ahmad Jamal (freely shared in the YouTube music library) so the video is back up. I suggest you check out "The Awakening" by the Ahmad Jamal Trio, one of my favorite records by a jazz trio.
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1 comment:
Great recipe. Saw your step by step guide and I plan to use tonight. Thanks for your help. My budget is tight and I plan to use beans to make the dollar stretch and improve my health.
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