How to Slow Cook Black Beans from Scratch in Vita Clay Bean Pot?
Ingredients
2 cups dried black beans
10 cups water, more as needed
2 teaspoons cumin
1 teaspoon olive oil
2 teaspoons sea salt
Freshly ground black pepper
1 (3-inch) piece of kombu, rinsed, optional (see note)
3 garlic cloves, grated
Optional add-ins:
Chili powder
Mexican oregano
Lime juice and zest
Chopped cilantro
DIRECTIONS (OPTION 1)-- DRIED BLACK BEANS
Place the beans in a large colander and sort through them to remove and discard any stones or debris.
Add all in your vitaclay.
Set on stew to cook for 1.5-2 hours depending on your freshness of beans, it could take up to 2½ hours. Note: If you cook with Vm7800 models, cook on slow setting for 1.5 hour or 2 and add 2 cups more liquid.
Drain excess liquid as needed. Season the beans as you like, adding chili powder, oregano, and more salt and pepper, if desired. Let the beans cool in the cooking liquid. Just before serving, stir in lime juice, zest, and cilantro, if desired.
DIRECTIONS (OPTION 2)-- SOAKED BLACK BEANS
Place the beans in a colander and rinse under water. Wash well to rinse out any dirt clumps and pick out any tiny rocks or twigs you might see. Pour into your vitaclay pot and cover with water to about 4 inches above the top of the beans. Set in a safe place and let sit for 8 hours or overnight.
Drain the soaking water out and add water about 2 x to the soaked bean volume (8 cups). Add the onion, garlic, bay leaf, and cloves. (Note: If you cook with VM7800 models, after drain out soaked water, add 10 cups water instead)
Set on stew to cook for 1 - 1.5 hours. Or set to cook on slow for an hour or 1.5 hour.
At end of cooking, drain excess liquid as needed. Season the beans as you like, adding chili powder, oregano, and more salt and pepper, if desired. Let the beans cool in the cooking liquid. Just before serving, stir in lime juice, zest, and cilantro, if desired.
