The flavor, texture, and digestibility of these slow cooker beans are sublime! This approach is based on the way traditional Mexican cooks prepare beans in clay, un-soaked with seasonings and epazote for digestibility.
2 cups dried beans of choice
1 to 2 teaspoons sea salt
1 tablespoon black peppercorns
3 to 4 large garlic cloves, skin on
1⁄4 cup diced white onion
2 bay leaves (optional)
2 chipotle peppers (optional)
2 teaspoons dried epazote* or 3 to 4 epazote sprigs (optional)
Turn empty slow cooker on low to preheat.
Meanwhile, use a sieve or colander to rinse beans in water and shake off excess liquid.
Add to slow cooker.
Add sea salt, whole black peppercorns, garlic cloves, and diced onion.
Add bay leaves, chipotle peppers, and epazote, if using.
Pour boiling water over the mixture until water is 2 inches above beans.
Cover slow cooker and set on low for 7 to 8 hours.
Remove bay leaves.
Serve beans with rice, over a salad, or in tacos.
*Epazote is an aromatic herb used in the cuisines and traditional medicines of Mexico and Guatemala; it has notes of oregano, anise, citrus, and mint. Look for it in gourmet or Latin grocers or at online retailers.
The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.
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