… This recipe is a real staple and can make a week’s worth of rice/beans, filled tamales, tacos and more. We eat ours lots of ways. Chipotle and black beans. Pinto beans and Guajillo. Adjust to your taste and ingredients and enjoy.
Measurements are approximate – adjust to taste. This is hard to get wrong so trust your taste buds.
2 cups dried beans.
1/2 onion chopped
Small bunch cilantro
2-3 dried peppers such as chipoltes, pasilla, etc. (can add more)
3 cloves garlic chopped
2 bay leaves
How to Make it:
No need to pre-soak! Wash beans, cover with 4 times amount of water, add other ingredients, bring to a boil then turn heat way down. Cook on low heat uncovered until beans are tender (about 1-2 hours) then add salt, cumin, oregano, and anything else you like (tomatoes, peppers, cayenne, green onion or….). Simmer another hour or so until beans thicken and adjust seasoning.
By the way, this can be adapted to a slow cooker or a pressure cooker, to suit your schedule.