Stewed Black Beans

Simply Stewed Black Beans

Makes 4 servings

• 1 cup dried black beans, soaked overnight in 3 L. cups of water

• 2 tablespoons vegetable oil

• ½ cup sweet onion, small diced

• 2 tablespoons fresh garlic, small diced

• 1½ L. cup chicken broth

• 2½ L. cup water

• ½ tablespoon salt

• 1 teaspoon garlic powder

• 1 teaspoon black pepper

• 3 bay leaves

• 2½ teaspoons liquid smoke

• Salt and pepper (to taste)

1. In a large container, soak the dried black beans overnight in 3 cups of water until the beans are fully hydrated.

2. In a medium pot, warm the vegetable oil over low-medium heat.

3. Add in the diced onion and garlic, and sauté until the garlic and onion becomes fragrant and begins to brown.

4. Add the black beans, chicken broth and water into the pot. Cover and simmer over low heat for one hour, stirring every 15 minutes to prevent the beans from sticking to the bottom of the pot. The beans should be gently simmering, not boiling. If the beans are boiling, lower the heat.

5. After one hour, add in the salt, garlic powder, black pepper, and bay leaves. Allow the mixture to simmer covered for an additional hour. Continue stirring occasionally to prevent sticking.

6. After the second hour of simmering, stir in the liquid smoke. Allow the beans to simmer for an additional 20 minutes on low heat, or until completely softened. Add additional salt and pepper to taste. Serve hot and enjoy!