This is a budget friendly recipe. It goes great with eggs but is especially good with fried eggs. It is a rib sticking meal. Sometimes I'll add rice to this dish and have it with or without eggs. This is more of a method than it is a recipe and you can adjust it to your liking.
1 1/2 cups dried black beans OR dried kidney beans (or 1/2 & 1/2) Note: 3/4 cup beans equals a 15 oz can of beans so you can add more or less if you would like.
1 jar of your favorite salsa (or your own homemade salsa)
1 tablespoon Chili powder (I don't really measure but it's about this much)
1 tablespoon Cumin
salt & pepper (I don't measure this)
enough water to cover the beans by about 2" while they cook
olive oil or coconut oil
Clean the dried beans. Place beans in crock pot on low for 8 hours or high for 4 hours. I usually cook this on low overnight but both ways work.
When beans are cooked set aside 1 cup of water from the beans and drain the beans. At this point I place 3/4 of the cooked beans in the blender (in several small batches) and blend. You can blend all of the beans or less if you prefer - I've done it both ways. Then add in some of the reserved water and a little oil (I eye ball this) and usually add a little more water. How much water you add depends how thick or thin you like your beans to be. Sometimes I have to add more water for my blender to blend the beans well. Blend beans and place in pan on stove top. They won't take long to cook because they will still be warm. Then I add in the cumin, chili powder, salt, pepper, salsa and stir. I place the beans on a plate and fried eggs over the top. My husband likes the eggs on the side of the beans. This also goes well with a Mexican style omelet. This gets better every time it is reheated and it also gets thicker.



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