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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the beans for at least 8 hours. If they are old, 24 hours is great. You must change the water at least 3 times to rinse the white foam that appears in the surface. | 2. Pour the beans in the crock pot with the water, the bay leaves, the onion and garlic. (Cut in half the garlic cloves to take out the stem that germinates so it is nicer for your tummy, you can plant the stem or just through it away). | 3. Cook on high for 12-15 hours. Check the amount of water around the 8th hour and fill again if necessary. | 4. Turn of the crock pot and add the salt, stir softly and let it rest for at least 30 minute. | 5. *You can use more beans, depending of the capacity of your crock pot. It will be a nice soup that you can enjoy hot or cold. Separate the beans for using them in other recipes like fried and mashed beans. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black bean	2	cups	soaked	1323.08	241.9568	83.80799999999999	5.5096
water	6 -8	cups		0.0	0.0	0.0	0.0
bay leaf	5			-	-	-	-
onion	1/2		cut	32.0	7.472	0.88	0.08
garlic clove	2			-	-	-	-
salt	2	teaspoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.