New Mexican Black Beans

Ingredients

• 1 lb black beans, dried
• 4 cups chicken stock
• 1 cup water
• 2 tablespoons olive oil or bacon fat
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tablespoon Mexican oregano
• 1 tablespoon red chili pepper, ground (I use New Mexican red chiles)
• 1 tablespoon cumin
• 2 tablespoons cider vinegar

Directions

1. 1

   Wash beans in cool water and pick out any debris.

2. 2

   For quick soak method, put beans large pot and cover with warm water, about 2 - 3 inches over the top of the beans. Bring to a boil for 2 minutes, then remove from heat, cover and let stand for one hour. Alternately, cover in cool water and let stand overnight.

3. 3

   Meanwhile, in a large pot, saute onions and garlic in olive oil over medium heat until soft and clear in color.

4. 4

   Drain beans.

5. 5

   Add beans to onion mixture and add chicken stock, water, spices and vinegar.

6. 6

   Bring to a boil, then cover and simmer for 2 1/2 to 3 hours, or until beans are soft. If beans are too soupy, uncover and bring to a low boil to reduce.

7. 7

   Serve as a side with mexican dishes, or use in dips, refried, or with rice.