Ingredients
1 K black beans (i get ’em at Fiji Market in Newtown for cheap)
3 medium-to-small onions
2 jalapeno peppers, stem removed (Woolies usually)
6-7 cloves garlic
salt
Instructions
1. Soak the black beans 8 hours or overnight. Discard liquid.
2. Dump ’em in a crock pot: I have the largest crockpot I could find at K-Mart that wasn’t hideous.
3. Put the onions, peppers, and peeled garlic cloves into the food processeor. Chop fine.
4. Dump this in the crock pot. Add salt. (somewhere between a tsp and a T, depending on mood and blood pressure)
5. Fill the rest of the way with water. You want a lot of water: (see 2)
6. Cook for 4 hours, tasting occasionally. If they’re not done, cook longer.
You want them not tough or mealy, but almost creamy. They can overcook and get mushy. There’s no set time for this- it really depends on the freshness of the beans, which is varies wildly.
Sometimes I chop a tomato with the other stuff, but not every time.
The peppers usually cook out and get mild, but you can start with 1, or seed them, if you’re cautious. If you handle them, wear rubber/latex gloves.