Southwest Black Beans

Beans are a staple in the world’s diet. Having grown up in the west, eating lots of Tex-Mex food I typically ate re-fried pintos. These days I make my beans like this, whether black or pinto.

Ingredients:

1 Package of dry black beans (16oz)
1 Chicken bullion cube
1 Bunch of fresh cilantro or 2 Tb of dry
1/2 medium white onion diced
2 Tb dry cumin
1 Clove chopped garlic
1 Tb dry ancho chili powder
2 Tsp dry Mexican oregano (or the oregano you likely have in your spice rack)
salt & pepper

Instructions:

Add the beans and 3 cups of water to a pot and boil covered for 30 minutes. Stir a few times and adjust the heat so as to not scorch the beans or let them stick. Add the remaining ingredients and continue to cook on low heat.They’s have to cook for about an hour to an hour and a half. You’ll have to stir the beans and add just enough water so the beans don’t wick it all and burn. There is a bit of a babysitting period to get them just right. The longer you cook them the more they’ll break down and become creamy, resembling a traditional “re-fried” consistency.