- July 16, 2009 at 7:42 pm #274575mosParticipant
here’s a side dish to go with tacos, quesadillas, fajitas, or served as the main dish over rice with toasted tortillas or a chunk of cornbread or hot biscuits or…
Aztec Black Beans:025:
1 lb dried black beans
16-oz jar salsa
Rinse beans, removing any foreign objects. Place in a large bowl and cover with water, allowing them to soak at room temperature overnight. Drain beans and place in a crockpot with the salsa.
Stir, and add enough water to just cover the beans. Cover and cook on low all day, 8-10 hours. This freezes well.
- July 18, 2009 at 12:33 pm #423616
This is such a wonderful recipe – one of our favorites for several years now! We like them best served over brown rice, with sharp cheddar grated on top…lots and lots of sharp cheddar, lol. I always add extra cayenne before cooking; I also usually chop up an onion and cook it with the beans/salsa, and have been known to throw in chopped green pepper.
I usually do 2 lbs. of beans at a time, and hope that with all six of us bean-lovers there might be some left to freeze – but this makes such wonderful leftovers, just getting better and better as the flavors blend and mingle, that it seldom makes it to the freezer.
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