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Slow-Cooked Black Beans

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
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Ingredients Equipment Method

Ingredients
  

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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