Tuesday, September 29, 2015

Mexican Black Beans

Mexican Black Beans

These beans are awesome. They make a great side dish, or add a side of cornbread, and a salad or rice for a complete meal. Any other dried beans such as Pinto Beans can be used in this recipe.


1 - 1 pound package of black beans cleaned and rinsed
1 can of diced tomatoes
1 bay leaf
1 clove of garlic
6 slices of bacon
1 medium onion diced

Place beans in large pot cover with 2 quarts of water bring to boil, after beans come to boil cover with lid and turn of heat. Let set for 1 hour. After 1 hour drain and rinse beans,  cover with 2 quarts cold water, add garlic and bay leaf  bring to boil reduce heat to medium high and cook for 2 hours or until tender. I've had  beans be done in 2 hours and sometimes take 5 hours. Check beans often stirring and adding water as needed, once beans reach desired tenderness, add bacon mixture, and cook for another 30 minutes. Enjoy

Bacon mixture:

While beans are cooking slice bacon into 1/2 inch pieces add to pan and cook until crisp, remove bacon from  pan with slotted spoon drain grease and add chopped onion to pan,  cook 3 - 4 minutes
add diced tomatoes and cook for 3 more minutes, add bacon and remove from heat, and set aside.