Sunday, January 18, 2009

Black Beans w/ Cilantro

I served these with Southwestern Pot Roast and they were wonderful! Usually we have canned black beans, which are good, but making them fresh was so much better.
I didn't get a photo - we ate late and I was tired and hungry and didn't think about it. Just make them. Then you'll see how yummy they look!

Black Beans with Cilantro

(a Crockpot recipe, about 8 side dish servings)

4 cups dried black beans (must be soaked overnight)

6 cups chicken stock (either homemade or canned)

2 T dried cilantro

1 T garlic powder (or use 2 T chopped fresh garlic)

1 cup chopped fresh cilantro (measure after chopping)

The night before you plan to cook this, rinse beans and pick out broken pieces. Place beans in a large pot, cover with cold water by several inches, and soak overnight.

The next morning, drain beans, then place beans, chicken stock, dried cilantro, and garlic powder or fresh chopped garlic in Crockpot slow cooker. Cook all day on low, 8-10 hours. (If you don't have a Crockpot, combine ingredient in a large, heavy pan and simmer on low for about 2 hours.)Wash fresh cilantro and dry well. (I used a salad spinner.) Chop enough cilantro to measure one cup. When beans are well softened, turn off Crockpot and stir in fresh cilantro. Serve immediately, garnished with additional chopped cilantro if desired.

No comments: