Crockpot Frijoles

I woke up one morning craving frijoles. Coincidentally, frijoles is one of my favorite words. Just say it: frijoles.

Frijoles. Frijoles. Frijoles. I'm done.

At 8:00AM, as I was loading up my crockpot with ingredients, my friend stumbled out of bed and asked: "What are you making?" The conversation went something like this:

"Frijoles"
"What?"
"I'm making frijoles."
"Fri-what? Oh, beans."

She said it in such a disappointed way. All of the things I could make and I'm filling the crockpot with beans. But no, these aren't just beans. They're soft, aromatic, smoky, delicious beans that filled the entire hallway with the scent of cumin.


Crockpot frijoles
Ingredients
- 2 cups black beans, uncooked
- 4 cups water
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp oregano
- 1/2 yellow onion, quartered (they'll fall apart as they cook)
- 4 garlic cloves
- 4 bay leaves
- 1 tbsp white vinegar
- Sea salt, to taste
- Cilantro, for garnish

Instructions
- Soak beans in water overnight. In the morning, drain and rinse.
- Place beans, remaining ingredients and enough water to cover everything in a crockpot. Cook on low for 10-12 hours, or high for about 8. Discard bay leaves and garlic cloves before serving.



If you don't have a crockpot, just cook these on the stove for about 2 hours, or until the beans are incredibly soft and delicate.





I served this up with some brown rice I had frozen (rice reheats beautifully) and chipotle cornbread, which is my new love. I'll have that recipe for you guys really soon.