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.
2 cups beans of choice
1-2 teaspoons sea salt
1 tablespoon whole black peppercorns
3-4 large garlic cloves with paper on
⅓ 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
Note: DO NOT SOAK BEANS; PUT THEM IN THE CROCKPOT DRY.