Today, I am going to share with you my most recent obsession. Black beans! Every time I make them, I say I am going to freeze them so I can have beans whenever I want but the truth is, they are gone before they can even make it to the freezer.
The crockpot is my favorite method of cooking. I don’t have to baby sit the beans to make sure they don’t run out of water, and they always come out perfect. Black beans are definitely my favorite bean. Full of nutrients and easy to digest. I make them extra delicious adding garlic, onions and arbol pepper to the cooking oil. Don’t skip this step! It’s a little extra but so worth it.
What you need to make Creamy Black beans
Dry black beans
Chile de arbol, (arbol peppers)
Queso fresco, jalapeño peppers and tortilla chips to serve.
Always look through the beans before your rinse them to make sure they are free or rocks. Yes, rocks. It doesn’t happen often but better safe than sorry.
I like to use a potato masher because I like the texture better but if you want perfectly smooth beans, you can blend them before cooking them in the skillet.
You can also smash or blend the cooked garlic and onion along with the beans, it will add even more flavor. Do discard the peppers, they could get bitter if they’re burned and also, these are very hot peppers. Using them just for a little smokey flavor is best. At least on this recipe.