Slow-Cooked Black Beans

Using dried beans requires a little patience, but the result is a creamy texture and depth of flavor that canned beans can’t match. Slow-cooked with pancetta and jalapeño, these beans are a meal onto themselves.

Slow-Cooked Black Beans

Using dried beans requires a little patience, but the result is a creamy texture and depth of flavor that canned beans can’t match. Slow-cooked with pancetta and jalapeño, these beans are a meal onto themselves.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Side Dish

Ingredients Equipment Method

Ingredients

  

1x2x3x?

Main Ingredients

• Beans: 1 cup dried black beans soaked overnight
• Flavor: 1/3 cup diced pancetta 1 red onion, 1 garlic clove, 1 jalapeño
• Liquid: 3 cups hot chicken stock

Equipment

• Large pot
• Bowl (for soaking)

Method

 

Instructions

1. Drain the soaked beans.
2. Sauté onion, garlic, and jalapeño in a pot. Add pancetta and fry until crisp.
3. Add the beans and hot stock. Bring to a boil.
4. Simmer uncovered for 1 hour to reduce the liquid.
5. Cover and simmer 30-45 mins more until beans are creamy and tender.

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