Ingredients
3 1/2 lbs dry black beans
15oz can roasted tomatos
2 T crushed garlic
1 lg yellow onion
1 bunch cilantro
1 T cumin
2 t salt
1/2 t pepper
2 T olive oil
Method
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Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Whole black gram — dal makhani, ma ki dal, creamy Punjabi lentils
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Whole black gram — dal makhani, ma ki dal, creamy Punjabi lentils
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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soak beans overnight Cook beans and tomatoes in slow cooker for 8 hours on high (12 hours if no overnight soak). stir occaisionally. after 6 hours - dice and sautee the onion in olive oil. take a portion of beans + liquid (2-3 cups) and put in the blender. add cumin, cilantro leaves, sauteed onion, salt and pepper. Blend with a towel over the unplugged top of the blender to allow hot air to escape. Add blended mixture back to beans and continue cooking. Blend additional beans to get to desired consistency. (I blended about 1/2 of beans)