These Cumin Black Beans have way more flavor than any canned beans you buy. They are super easy to make and economical too! A 1 pound bag of dried beans is pretty inexpensive. Once cooked these beans can be put into freezer bags or freezer containers and frozen for future use. We usually eat them all before that happens. This recipe also works well with pinto beans.
1pounddried black beans (or pinto beans)rinsed with cold water and any broken beans or pebbles tossed out
1onionchopped
3garlic clovesminced
2bay leaves
2teaspoonsground cumin
1teaspoonTable Tasty salt substitute or salt substitute of your choice
2tablespoonsfresh jalapeno pepperminced, optional or 1/4 tsp jalapeno powder
6 1/2cupswater
Optional
1eachjuice of 1 lime added after the beans are cooked
Instructions
Combine all ingredients except lime juice in electric pressure cooker, set timer for 45 minutes,high pressue, natural pressure release. When beans are done cooking, add the juice of 1 lime if desired.
Slow Cooker Method
Place all ingredients except lime juice in a slow cooker, cover and cook on high for 3-5 hours or until beans are tender. Mine took about 4 hours. Add lime juice if desired and stir. Leftover beans can be frozen in freezer bags or freezer safe containers for future use.
Storing
Store in the refrigerator and eat with in 3-5 days. Beans may be frozen in freezer bags or freezer safe containers.