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SLOW-COOKED BEANS

Slow Cooked Beans FS2 716x483 sRGB SLOW-COOKED BEANS
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Ingredients

1 lb. dry black beans
1 small onion, peeled
2 cloves of garlic peeled
1/4 Cup chopped fresh Epazote
Salt to taste
8 oz. V&V SUPREMO® Brand Queso Fresco Cheese, crumbled
8 oz. Supremo® Mexican Style Crema from V&V SUPREMO®

Method of Preparation

  1. Place the beans on a cookie sheet. Discard rocks and other debris. Transfer beans to a colander and rinse well.
  2. Place beans in large pot with 12 cups of water, onion, and garlic. Place pot on high heat until water boils, turn heat to low and add epazote.
  3. Cook beans for approximately 2 ½ hours, or until very tender. Add salt, and continue cooking for 2 minutes. Remove onion.
  4. To Serve: ladle the beans with their broth into bowls and top with cheese and sour cream. Add chopped onions, cilantro and green chile if desired.
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