Ingredients
- 4 cups dried black beans (measure before soaking; beans must be soaked overnight)
- 6 cups chicken stock or vegetable stock ( used homemade stock, but canned would be fine)
- 2 T cilantro
- 1 T garlic powder (or use 2 T chopped fresh garlic)
- 1 cup chopped fresh cilantro (measure after chopping)
Preparation
Step 1
The night before you plan to cook this, rinse beans and pick out broken pieces. Place beans in a large pot or in the slow cooker, cover with cold water by several inches, and soak overnight.
The next morning, rinse and drain beans, then place beans, stock, cilantro, and garlic powder or fresh chopped garlic in CrockPot slow cooker. Cook all day on low, 8-10 hours for very soft beans. (If you want firmer beans, start to check after about 7 hours. If you don't have a Crockpot, combine ingredients in a large, heavy pan and simmer on low for about 2 hours.)
Wash fresh cilantro and dry well. (I used a salad spinner.) Chop enough cilantro to measure one cup. When beans are well softened, turn off Crockpot and stir in fresh cilantro. Serve immediately, garnished with additional chopped cilantro if desired.