Belizean Black Beans

• portioner: 8
• total tid: 2.5 hours

Ingredienser

Ingredients

• 1 pounds black beans

• 1 white onion, peeled and diced (½ inch)

• 6 garlic cloves, peeled and chopped

• 1 medium tomato, whole

• 1 large carrot, scrubbed but unpeeled, whole

• 1.5 teaspoons sea salt

• 1/2 teaspoon ground black pepper

• 2 teaspoons Season All

• 2 teaspoons consommé powder/bouillon

• 1 bunch cilantro, cleaned, roots removed, leaves bruised by twisting (bunch 1, added early)

• 4 cups water, to cover beans by 1-1½ inches

Vejledning

Directions

• Clean and rinse the beans: Pick through the 1 pounds black beans to remove any stones or debris, then rinse well under fresh water.

• Start the beans on the stove: Place the rinsed beans in a large pot and add 2 cups water, to cover beans by 1-1½ inches, enough to cover them by 1 to 1½ inches. Bring to a boil and boil for 10 minutes 10:00 — this jump-starts the cooking before the crock pot takes over.

• Transfer to the crock pot that is set on high: Pour the beans and their boiling liquid into your crock pot set to high. Add two more cups of water so that it's about 1 to 1 ½ inches. Don't skim off the grey foam that rises to the top — stir it back in, it adds nutrients.

• Add vegetables and seasonings: Once the beans are boiling in the crock pot, add the 1 white onion, peeled and diced (½ inch), 6 garlic cloves, peeled and chopped, 1 medium tomato, whole, 1 large carrot, scrubbed but unpeeled, whole, 1.5 teaspoons sea salt, 1/2 teaspoons ground black pepper, 2 teaspoons Season All, 2 teaspoons consommé powder, and the first bunch of cilantro 1 bunch culantro or cilantro, cleaned, roots removed, leaves bruised by twisting (bunch 1, added early) (reserve the second bunch 1 bunch culantro or cilantro, cleaned, roots removed, leaves bruised by twisting (bunch 2, added at the end) for later).

• Cook for 2 hours, then mash: Let everything cook for 2 hours. If its getting dry add ½ to 1 cup water not too much sice we want the gravy thick- makes it taste better. At the 2- hour mark, use a potato masher to press down some of the beans — this thickens the gravy. A thicker gravy carries more flavor.

• Remove aromatics, add fresh cilantro: With tongs, fish out the cooked carrot, tomato, and the first bunch of cilantro/culantro 1 bunch culantro or cilantro, cleaned, roots removed, leaves bruised by twisting (bunch 1, added early) and discard. Add the reserved fresh bunch 1 bunch culantro or cilantro, cleaned, roots removed, leaves bruised by twisting (bunch 2, added at the end) in their place. Let the tomato, carrot and cilantro get cold and toss.

• Taste and adjust: Taste the beans and adjust seasoning, adding a bit more consommé 2 teaspoons consommé powder/bouillon if needed — by this point it's usually close to right.

• Finish cooking and check consistency: Cook for the remaining 30 minutes 30:00 (2½ hours total). If the beans look dry, stir in ½ cup of water; if very dry, add up to 1 cup. Add gradually and watch closely — you want a thick gravy, not a watery one. • Based on how old the beans is it can take longer to cook and that's fine.