Prep 5 mins
Cook 6 hrs
from "the cooking photographer" - http://www.thecookingphotographer.com/2010/03/kathias-costa-rican-style-black-bean.html
- Rinse beans well in a colander, then spread out on a baking sheet and sort out any rocks or bad looking beans.
- Place the beans in a slow cooker, and the garlic clove, and cover with hot water. Do not salt the beans at this point or the skins will get tough.
- Cook on low heat for 5 to 6 hours. Test for doneness. Turn off the heat and add the salt. Let the beans rest until you’re ready to start the soup.