Along with the Cochinita Pibil in Mexico, they always served black beans that had so much flavor and were so much better than any you can get in a can here at home. I realized I was making a mistake when I make beans at home, that I serve them too dry and draining the bean juices looses a lot of the flavor. It makes sense that this sauce is what gives the beans so much flavor. I decided I much prefer the soft, moist beans in Mexico than the dry, pasty ones here at home. After a week in Mexico the black beans ended up being some of my favorite dishes. Fresh cooked black beans in a homemade tortilla was a highlight of our trip to Cancun! I can’t stop dreaming about their was SO good! It works out that we came back to Cinco de Mayo week. I think we have had Mexican nearly all week. That’s a good week!!

Authentic Black Beans
  1. 2 lbs. dried black beans
  2. 2 quarts water
  3. 1 large onion, chopped
  4. 2 jalapeno peppers, chopped and seeds removed (unless you like more spice)
  5. 4 cloves garlic, minced
  6. 1 T. salt (plus more when serving)
  7. 1 T. cumin powder
  8. Juice of 1 lime
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  1. Place the dried black beans, water, chopped onions, jalapeno, garlic, cumin and salt into a crock pot. Turn the crock pot onto low heat and cook 8-10 hours, or until beans are completely soft. If you don't have 8 hours, you can cook on high heat for 5-6 hours. Once the beans are soft, you can season the beans with extra salt, pepper and squeeze with a fresh lime. Serve in burritos, as a side dish, a chip dip or turn into a simple black bean soup and garnish with cheese, sour cream, etc.
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