Friday, January 14, 2011

Julie's Cafe Rio Style Black Beans

First, soak your dried beans overnight.
Put them into a bowl and cover them with water, to a level that is probably about 2 inches above the beans.
The next day, begin by dicing an onion. You want to have about 1/2 cup of diced onions. So, if it is a larger onion, then you will only use half, smaller onion, the entire thing.
Put the diced onion into your crockpot.
Next mince 1-2 cloves of garlic.
Add one can of green chiles (mild)
drain the beans and add them to the crockpot.
next add water (depending on the amount of beans add the appropriate amount -
it's on the packaging).
add chicken bouillon to the water (I like to use the mexican chicken bouillon made by Knorr)
place the lid on the crockpot and cook on low until the beans are tender.
(usually this takes about 8 hours)

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