As I wrote last week, I’m posting a few of my standby recipes, and here’s the second one.  You are going to need a crock pot for this one but it will be a purchase that’s worth it.  This is satisfying and filling year-round and doesn’t heat up the kitchen the way an oven does.  You can let it cook overnight or during the day while you’re at work and you’re ready to go at dinner time.

Put the following ingredients in a crock pot and turn it on hi (if you want to eat in 3-6 hours) or lo (if you want to eat in 6-12).  Give it a stir every once in a while and add more liquid if it seems too dry.

• 16 oz package of dried kidney or black beans, rinsed under cold water.  Examine the beans and remove any small rocks that may be hiding out in the mix.  (You really don’t have to soak the beans before cooking in a crock pot.  Yes!)
• 1 can diced tomatoes, fire-roasted if you can find it
• Generous pinch or two of salt and some fresh black pepper
• 1-2 tsps of chopped jalapeno peppers.  I use prepared ones from a jar, so we always have a few in the fridge.  Test for heat if you are using fresh and adjust the amount as needed.
• Water or vegetable stock to cover the other ingredients by about an inch.  (I use store bought cartons of stock and just refrigerate any portion I don’t use.)

About 30-60 minutes before you want to eat, dice a medium yellow onion and sauté it in butter or vegetable oil until it is nicely browned or even blackened in a few places. 

Dump the onion and butter/oil into the crock pot and stir.  Let the flavors mingle while you make some rice and/or grate some cheddar cheese to sprinkle on top.  These beans are great ladled over rice or a baked potato, but they are fabulous all by themselves in a bowl, with or without a little cheese on top.

This should make about 6 full servings.  If you have leftovers, they make a tasty addition to homemade nachos.