Author Notes
The serendipitous bonus of my marriage is that I have one of the most awesome sister-in-laws on the planet Earth. Her Texas roots are all over these killer black beans. When we visit her in Austin, my daughter and I eat her black beans for breakfast. Here is her recipe. Nothing is exact in this recipe so do like Cindy and pour in the love. —DjeenDjeen
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Ingredients
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1 pound
dried black beans
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1
large onion, chopped
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4-6
cloves garlic, chopped
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1
poblano or green chili, chopped
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1
can Rotel or roasted tomatoes (large size)
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1/2
ancho chili with a little sauce from the can (also can use chipotle)
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2-3 tablespoons
chili powder
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2-4 tablespoons
cumin
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1
bunch cilantro, chopped
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H20/ veggie broth / chicken broth
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salt to taste
Directions
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Wash black beans.
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Put beans in stock pot and add H2O/broth to cover by 2 inches. Bring to a boil and simmer for 30 minutes.
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Add all ingredients except salt and cilantro. Bring to boil and simmer 2-3 hours, adding liquid as needed.
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Before serving add salt and cilantro*
* I deviated from Cindy's recipe and added a bunch of cilantro with all of the veggies. Added more cilantro before serving. Another deviation from Cindy's recipe -- addition of 1 bay leaf to pot with beans at the outset.
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