El Salvadoran Black Beans

Recipe by Braxton Allred

Heat: Slow cooker
Time: 6–8 hr
Makes: Not recorded

This recipe comes from my Mami Silcia and Papi Jeff. My grandpa is adamant about eating this does it just about every week. It can be served as a main dish with Silvia’s

Ingredients

rice and a good dollop of sour cream in one bowl, or you can mash them to make some
great refried beans for burritos. This is one of my favorites, and really addictive to eat.
1 lb. black turtle beans, washed and
1⁄4 t crushed red pepper flakes sorted to discard any weird ones/rocks
2 T chili powder
1⁄2 lb. bacon, chopped in 1⁄2 inch pieces
1 t seasonettes or Lawry’s or salt • 3
4-5 minced or crushed garlic cloves
beef bouillon cubes
2 bay leaves, whole
1 tsp. cumin

Method

01
*Place washed beans in a large crockpot the night before if you want them in the morning, OR just start them in the morning if you will have them for dinner. Fill crockpot nearly to top with hot water, leaving about 2 inch space at top. Add rest of ingredients, stirring a few seconds to combine. Put lid on beans and turn crockpot to low, then forget about them all day. *If you notice the water level is down, you might need to add water. After about 6-8 hours stir and check beans; taste one to see how soft it is. Cook longer if necessary. If beans are done, remove bay leaves. Taste broth and check seasoning. (I have never really had a recipe for this so the above measurements were my best guesses) Add more seasonettes, beef bouillon and some garlic powder if it is not garlicky enough. This mixture will thicken in the fridge so I wouldn’t advise trying to make the broth any thicker.