Here's a delicious recipe to serve with your favorite Mexican food. It goes especially well with enchiladas.
16 oz. dried black beans
2 beef bouillon cubes
3 tablespoons minced garlic
1 1/2 cups diced onion
1 teaspoon ground cumin
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
3 tablespoons butter
2 tablespoons Louisiana hot sauce
1 cup shredded Monterrey Jack cheese
Soak the beans in a large bowl 8-10 hours prior to cooking. Drain beans, and add to a large cast iron Dutch oven. Cover with 2 inches of cold water. Add bouillon cubes, garlic, onion, cumin, salt and pepper. Bring to a boil, and then reduce heat to a simmer. Simmer for 2-3 hours until beans are tender and liquid has turned to a thick sauce.
Mash the beans and add butter and hot sauce. Cook over medium heat 5-6 minutes. Sprinkle with shredded Monterrey Jack cheese. Serves 10-12.
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