Prep 1 hr
Cook 8 hrs
These beans are great for Burritos, Enchiladas, Tostadas, on rice, and just by themselves.
- 1 lb black beans
- 1 lb pinto beans
- 3 tablespoons kosher salt
- 3 tablespoons chili powder
- 3 tablespoons tamari soy sauce
- 4 garlic cloves (Whole)
- 2 cinnamon sticks
- 2 tablespoons ground black pepper
- 1 tablespoon coriander seed (Whole)
- 1 bay leaf
- 1⁄3 cup peanut butter, creamy
- 1 tablespoon cumin seed (Freshly Ground)
- 1 slice bacon (Cut into 4 pieces)
- Pick through dry beans to remove any stones or bad looking beans.
- Place beans in a large enough pot to cover with 2 " of water and soak overnight.
- After beans have soaked for at least 8 hours, put in a colander and rinse thoroughly.
- Place beans in a large crock pot and cover with approximately 1" of water.
- Add all remaining ingredients (except the peanut butter), stir, and cook on Low for 8 to 10 hours until beans are tender.
- When beans are done, remove bay leaf and large pieces of cooked bacon.
- Ladle 1/2 of pot of beans in a separate bowl in order to puree in a blender. Puree in as many batches need in order not to overfill the blender. Return puree to remaining whole beans in the pot.
- Stir bean mixture gingerly to combine without mashing remaining whole beans.
- Add the peanut butter now. Stir until combined.
- Reheat mixture on medium low until thoroughly heated. Serve as desired.