Black Beans

We at the Little Pink House love black beans.

We'll eat a bowl with cornbread for an easy supper, or as a side with Mexican food, or even mashed up with sour cream and made into a dip.

Strained, these beans could be used as the base for my Black Bean Salad.

Most of the time I'll double the recipe and freeze half for a quick meal another night.

A steaming bowl of beans is comforting.
It's a simple, nourishing supper.
One that warms the belly and the soul.

Black Beans
1 1lb. pkg dried black beans
1 onion, chopped 
4 cloves garlic, minced
Handful of cilantro, stems and all tied with kitchen string
2 cubes chipotle bouillon (or a chipotle pepper, chopped)
Salt to taste

Sort beans.  Rinse. 
Throw beans in a good sized pot full of water (make sure the water covers the beans by an inch or so) and bring to a boil. 
Once pot reaches boiling, cover, and turn off heat.  Leave for an hour. 
Drain and put into Crockpot along with all other ingredients. 
Cover with water to about 1-2" above beans. 
Cook on Low for 6-8 hours. 
Season to taste. 

We like them served with pico de gallo & a dollop of sour cream on top.

This is part of Miz Helen's Full Plate.


  1. Black beans are something I've only discovered as an adult, and I like them! Thank you for sharing this recipe :)

    1. You're very welcome Ms. MiMi. Black beans are our favorite!

  2. I have been discovering a love for black beans so this recipe is going on my must try list. Thanks for sharing!

    1. Oh Ms. Tracy, we LOVE black beans and they regularly feature on our menu.


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