>Spicy Black Bean Recipe:
This is something I came up with after trying different variations on my mother-in-law’s Boston Baked Beans. It’s a yummy recipe to serve over rice with sliced avocado on top. YUMMO! (and really not THAT spicy)
2 1/2 – 3 cups beans (black and pinto, but more black than pinto), sorted and soaked overnight
8 oz diced green chilis
1/4 large red onion (you can leave it not chopped as it just melts in the cooking process)
1/4 – 1/3 cup vegetable oil
2 tsp salt
1 tsp ground cumin
1 heaping tsp minced garlic
1/4 tsp cayenne pepper
1/4 cup lemon juice
Rinse beans (after soaking over night). Put them in a medium sauce pan and just cover with water. Bring them to a low boil and let them cook for 15 minutes. While they are cooking, put all the other ingredients, except lemon juice, into a slow cooker (Boston Baked Bean pot or dutch oven or some other deep baking dish or slow cooker). Ladle cooked beans and liquid over the other ingredients and bake (or slow cook) at 350 for an hour. Then turn heat down to 250 and bake (or slow cook) 6-8 more hours. Check every 1-2 hours and add water if needed to keep beans covered and not burning on the top. When you are ready to serve, stir in the lemon juice.
For Black Bean Soup, whiz up in the blender after cooking. You may need to add a little more liquid before blending. Serves 6 -8 people.