Perfect Crockpot Beans

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The flavor, texture, and digestibility of these crockpot beans are sublime! This approach is based on the way traditional Mexican cooks prepare beans—in clay, unsoaked—with seasonings and epazote for digestibility.

* Epazote is an aromatic herb used in the cuisines and traditional medicines of Mexico and Guatemala.  It has notes of oregano, anise, citrus, and mint.

Recipe by Maggi Adamek, PhD.

Ingredients

2 cups beans of choice

1-2 teaspoons sea salt

1 tablespoon whole black peppercorns

3-4 large garlic cloves with paper on

cup diced white or yellow onion

2 bay leaves, optional

2 chipotle peppers, optional

2 teaspoons dried epazote or 3-4 epazote sprigs (sub oregano), optional

Directions

  1. Turn empty crockpot on low to preheat.
  2. Meanwhile, use a sieve or colander to rinse beans in water and shake off excess. Add to crockpot.
  3. Add sea salt, whole black peppercorns, garlic cloves with the paper on, and diced onions. If desired, add bay leaves, chipotle peppers, and/or epazote.
  4. Pour boiling water over dried beans and ingredients until water is 2 inches above beans. Cover crockpot and set on low for 7 – 8 hours.
  5. Serve with rice, over a salad, in tacos, or any way you like them.

Note: DO NOT SOAK BEANS; PUT THEM IN THE CROCKPOT DRY.