I have always loved beans. I loved the little squash as you bit through the thin skin and the flavor burst into your mouth. Oddly enough what I loved most about beans is exactly the thing my mother detested about beans. Consequently beans very rarely graced our family table–thank God for church potlucks!
As an adult I began experimenting with beans. Adding canned beans to dishes like chili and trying to make my own black bean soup. Then I discovered dried beans. My early attempts were not very good, pretty bland but adding them to dishes it was OK.
When I was pregnant with Two I craved black beans, tortillas and root beer. I continued to try and perfect my bean recipe.
Last year we farmed with a wonderful and inspiring woman named Paula. She started a farm as a 2nd career and decided to focus her farm on heirloom beans. Learn more about her farm at Encore Farm. I had never considered growing dried beans before but she encouraged me to give it a try. We did and grew Tiger Eye heirloom beans purchased from Seed Savers. For our first try it turned out pretty good.
This time around with my pregnancy I am craving bean buritoes ala Chipotle. However we could easily grow broke doing that so instead I make a big pot of beans and today we will have homemade buritoes. Here’s a picture of our beans getting ready for the pot.
I like to cook my beans in the crock pot. I had bad luck with burning my beans on the stove top–i always seemed to forget them during the 1 1/2 -3 hour cook time. So instead I put them in a crock pot, add a extra cup of water (or 2 from what the recipe calls for) and cook on high overnight. Do not add salt until the beans are finished cooking as this can make them hard.
I have also found a great recipe for beans from The Seven Secrets Cookbook available from Country Life. I have adjusted it somewhat to fit my taste.
Cuban Black Beans
2 1/2 cups dried beans
7 cups water
1/2 cup diced green or red peppers
1 cup chopped onions
2 Tbsp yeast flakes
1 1/2 tsp cumin
1 1/2 tsp Chicken-Like Seasoning
1 tsp onion powder
3/4 tsp garlick powder
3/4 tsp sweet basil
3/4 tsp salt added after cooking
Put all ingredients except salt and cook on high overnight. When cooked add salt. Great in burritoes, taco salads, or over rice.