Tender Homemade Back Beans

Hello! Welcome to Bocaditos’ Exclusive Content area. As promised we’ve included Shelby Thompson’s recipe for Tender Homemade Back Beans, available only to Bocaditos subscribers. If you arrived here from our newsletter, we’ve also automatically entered you to win a pair of tickets to The Loft Cinema and a $25 gift certificate to one of many excellent local restaurants, […]

December 8, 2016

Recipes

Hello!

Welcome to Bocaditos’ Exclusive Content area. As promised we’ve included Shelby Thompson’s recipe for Tender Homemade Back Beans, available only to Bocaditos subscribers. If you arrived here from our newsletter, we’ve also automatically entered you to win a pair of tickets to The Loft Cinema and a $25 gift certificate to one of many excellent local restaurants, including KingfisherFeastBoca TacosCharroThe Carriage HouseDante’s FireDowntown Kitchen, and Brushfire BBQ Co. Didn’t get here through our newsletter but still want a chance to receive exclusive content and win prizes like the one above? Sign up for our newsletter here.

Thank you for supporting Edible Baja Arizona, and we hope you’re enjoying Bocaditos!

Tender Homemade Black Beans
Print Recipe
Tender Homemade Black Beans
Print Recipe
Ingredients
Servings:
Instructions
  1. Pour the dried beans into a large bowl and cover the beans with six inches of water. Allow the beans to soak in the bowl of water for 10-12 hours.
  2. Once the beans have been soaked, pour them into a colander in the sink and rinse them thoroughly with water.
  3. Pour the drained beans into a large stock pot. Cover the beans with one inch of water. Add the leek and chiles to the pot.
  4. Bring the water to a boil over medium-high heat. Once the water is boiling, immediately lower the heat and bring the water to a simmer.
  5. After one hour of simmering, add the salt to the pot and stir the beans. Allow the beans to cook for another twenty minutes, or until they are tender.
  6. Store the beans in their cooking water. They freeze wonderfully!
Share this Recipe
Powered byWP Ultimate Recipe

Shelby Thompson is the Online Editor for Edible Baja Arizona. Shelby can be found practicing in the yoga studio, playing ball with her black lab Cola, and cooking in the kitchen. Her blog, The Sun and The Spoon, aims to provide nutritious, plant-based recipes for fellow food lovers.








Previous Post

Tender Homemade Black Beans

Next Post

Baja Eats: Polish Cottage