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Cotija Black Beans

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Cookbook

Sharing the Table at Garland's Lodge

Published by Garland's Oak Creek Lodge

This image courtesy of Joseph DeLeo

These beans are integral to Huevos Rancheros and are a great side dish for any Southwestern breakfast.

CostInexpensive

Easy

Total Timeunder 4 hours

OccasionFamily Get-together

Recipe Courseside dish

Dietary Considerationdiabetic, egg-free, gluten-free, halal, healthy, high fiber, kosher, lactose-free, low cholesterol, low saturated fat, low-fat, peanut free, soy free, tree nut free, vegan, vegetarian

Five Ingredients or LessYes

Mealbreakfast, dinner

Taste and Texturegarlicky, savory, spiced

Ingredients

  • 8 cups water
  • 2 cups dried black beans, rinsed well
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon chile powder
  • 1 tablespoon whole cumin seeds
  • 1 tablespoon kosher salt

Instructions

  1. In a large saucepan, combine all ingredients except salt.

  2. Over high heat, bring to a boil, then reduce to low, cover and let simmer for two and a half to three hours, stirring regularly and checking the water level. Add half the salt just as beans are beginning to soften. Cook until tender. Pour off excess water if needed. Taste and add more salt as needed.

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