I prepped my crock pot and turned it to the low setting before going to work this morning. By the time I got home from my first official training run this afternoon, the house smelled amazing!
1 onion, peeled and halved
3 cups dry black beans, rinsed
2 tablespoons minced garlic
3 teaspoons salt
2 teaspoons fresh ground pepper
1/4 teaspoon ground cumin
8 cups water
Place all of the ingredients in the slow cooker and stir to combine. Cook on high for 6-8 hours and add more water as needed. (I cooked mine on low for 6 hours and had plenty of liquid.)
Once the beans have cooked, strain them and reserve the liquid.
Did you celebrate Cinco de Mayo today? If so, how?
What is your favorite Mexican dish?