This is my new favorite way to make  black beans. I rarely remember to soak my beans the day before or if I do, something comes up and I can’t quite cook them. So! This is very tasty and has no risk of BPA from canned beans. It makes a lot so I freeze about half it can be made in a crockpot on the high setting for about 4 hours. I use a pot on the stove for about 2 1/2 – 3 hours.
1 lb bag of dried black beans

1 onion, diced

5 garlic cloves

2 bay leaves

1/2 tsp chili powder

Salt and pepper to taste

7 cups of water

I begin with sorting out my beans, removing any that have wrinkles, are misshapen or any stones that sneak into the mix. Once they’re sorted, they get a good rinsing before I stick them in the pot of water. I turn the heat to high until it boils then lower the temperature medium low (sometimes low depending on the stove. I had the onions, garlic, and spices. I let it cook at a low simmer, stirring very 30 minutes to ensure nothing is stuck on the bottom. Once the skin pulls away a bit on the beans, they’re done. Add salt and pepper to taste. This recipe doesn’t begin with any salt so a sprinkling probably won’t be enough.

My new favorite way to eat them is with some rice and scoop it into lettuce…. Korean style