Considering I used organic dried black beans, this still only ended up costing a mere two dollars to prepare! ;) Sugar was an unexpected ingredient, too. This was made for a potluck. First I prepared the beans on the stove top, transferred the mixture to a crock pot and cooked on LOW. At the potluck the beans were then reduced to the KEEP WARM setting. *Save* some of the bean cooking liquid to rehydrate the beans as needed. Then I set out a tray of minced jalapeno, chopped radishes, cilantro, chives and scallions and small wedges of limes. Reviewed for NA*ME Tag/November.
These are delish! Made just like Sharon said, they turned out great. I've always used canned black beans and wanted to go for the gusto and do it from dry beans, what a success. I made this dish for ZWT7, Antartic challenge. Great fun! thanks for teaching an old dog new tricks.
I'm sure the third time will be the charm. The first time I made these mine came out a little hard and I over salted them. The second time I got the texture better but they tasted like syrup because I doubled the recipe. I will try it one more time exactly as written and probably let everyone salt and pepper their own. I''m sure it will be perfect!
These were perfectly seasoned. I doubled the recipe and did the first two cooking steps under pressure - instead of 30 minutes each, about 4 minutes each, plus natural release time. Then I simmered the last 30 minutes as directed. This saved me a little bit of time and heat in my kitchen! Otherwise I followed the recipe directions as far as ingredients, amounts, etc.