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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A wonderful, rich change from the usual summer time baked beans. You can cut the cooking time down drastically by using canned beans, but the flavor will be a bit different. Ingredients:
1lb dry black beans picked and rinsed(or sub 5 cans black beans, undrained) |
4 cups beef stock(you will much less if using canned beans) |
2 cups water(exclude if you are using canned beans) |
3 cloves garlic, minced |
2 sweet onions, chopped or diced |
2 red peppers, chopped or diced |
1-3 jalapeno peppers, seeded(if desired) and diced |
2t ground cumin |
1t ancho or pasilla powder |
1t dry mustard |
4oz tomato sauce |
juice from 1 lime |
few drops of mesquite liquid smoke |
1/3 cup molasses |
1/2 cup brown sugar |
kosher or sea salt and fresh ground black pepper |
Directions:
1. In large stock pot, add beans and cover with stock and water.
2. Bring to a boil, then reduce to a low simmer and cook for about 3 hours, covered. Check every hour or so and add more stock or water, if needed as beans cook and absorb.
3. Add remaining ingredients excpt salt and pepper and simmer until beans are soft and desired consistency.
4. Taste and add salt and pepper, as desired.
5. If the beans get done but you think there's too much liquid, increase the heat and boil off a lil bit.
6. These beans can probably be adapted to a slow cooker, but I didn't use one. :)
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