Actually. her words were, "I'd rather eat dog poop." This, coming from a very intelligent four-year-old…telling me that she'd rather eat shit than black beans. Or brown beans, red beans, green beans…get my point? I have actually made a habit of omitting the word beans from my own vocabulary. But wait, there's more. The little monster is a liar and deep down inside she loves beans. This is her way of exerting control over her life. How do I know? Because I'm her mother and I am SMARTER than she is. Because the other nigh,t I made her a bean and cheese burrito and called it tofu. So I know.
The bowl of black was warm, delicious. I didn't say a word. I just took a bite. And knowing her and her need to know everything, I kept silent. I just kept on eating those beans. Finally, she looked over mid-chicken taco bite and said, "What is that?"
"I don't know, but it is delicious." I said. And within seconds, the girl was practically drinking the bowl. At last, I looked over at her and, "Those are black beans." She went mean in the face. Like a lion who has just had her kill taken from her. And then she said, "You see I told you that I've always liked black beans." Liar.
She asked me to make them again.
Mom 1, Child 4,500
This led to the recipe that I am about to divulge. It is simple. It is delicious. It can be done in a crock-pot or on the stove. The best part is that children love it. I love it. I made the black beans thick enough that they can be wrapped into a tortilla, spooned into a bowl, or dipped with freshly baked corn tortilla chips. I prefer to layer them in a bowl over roasted corn, and topped with avocado and cotija. Mmm.
You need to start this recipe in the morning and it will be done by dinnertime. I promise. If you aren't lucky enough to work from home, please use a crockpot to make these beans. Otherwise, I would cook them on the stove.
- 16 ounces dried black beans, soaked overnight
- 1 onion, diced
- 1 clove garlic, smashed to bits
- 1 tsp salt
- 16 ounces vegetable broth, low sodium if you wish
- Rinse the black beans in cold water.
- Over medium heat in a stock pot, heat up the vegetable broth and the black beans. Bring to a boil. Reduce to a simmer.
- Add the onion and garlic. Yes, uncooked.
- Add salt. Stir.
- Simmer for hours and hours and hours until the beans are soft.
- In a blender or with an immersion blender, whirl those suckers apart. The mixture should not be soupy. It should be thick, but able to fall off the spoon. Add back to the pot.
- Keep on low until you are ready to eat them.
Serve with tortillas, avocado, corn, rice, whatever you like. These beans would be perfect for a taco salad casserole...