| | Directions |
- In stockpot, soak beans in enough water to cover, overnight.
- The next day, add remaining ingredients, except salsa and salt.
- Bring to a boil, stir.
- Decrease heat to medium and cover. Simmer until the beans are slightly firm but tender in middle, about 1 1/2 hours. If the liquid evaporates before beans are cooked, add water, 1/4 cup at a time.
- When beans are cooked, add salt.
- Keep warm until ready to serve, or cool, cover and keep in refrigerator for up to 3 days.
- Stir in salsa, if using, right before serving. Great with tacos, in enchiladas, or as a side with chips.
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Prep Time: 10 minutes
Cook Time: 1.5 hours
Container: stockpot
|  | | Ingredients | | - | | 16 ounces dried black beans |
| - | | 6 cups water |
| - | | 1 onion - diced |
| - | | 2 cloves garlic - chopped |
| - | | 1 tablespoon ground cumin - or more to taste |
| - | | 2 teaspoons chili powder |
| - | | 1 teaspoon chipotle chiles |
| - | | 1/3 cup ketchup |
| - | | 1 teaspoon oregano - dried |
| - | | 2 teaspoons salt |
| - | | Salsa for extra flavor (optional) |
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