Black Beans

1 medium onion
1 can black beans, rinsed and drained(or use 2 cups fresh cooked beans)
1 clove garlic, minced
2 TBSP cilantro
1/4 tsp cayane
salt and pepper to taste
1/2 C. chicken stock
1. rough chop onion. carmalize onion(coat the onion with a bit of oil, and cook on low heat for 30-45 minutes)
2. add remaining ingredients to pan, turn heat to medium, and bring to a boil. reduce heat to med-low and simmer for 5 minutes.


Ranch Beans

I made these last night, came out very good. I used a pressure cooker for it, but I’ll post the normal instructions instead. Ranch Style beans are my favorite so I wanted to give them a shot. They aren’t exact, but they are still pretty good.
1 lb. dry pinto beans
4 C broth
1 1/2 TBSP chili powder
1/2 tsp black pepper
1/4 tsp cumin
1/2 tsp oregano
1/2 tsp paprika
1/4 tsp mustard powder
1 onion diced
2 cloves garlic minced
1/4 c brown sugar
1/2 c tomato sauce
1/2 tsp salt
1. In 4-5 cups water soak beans overnight or bring to a boil. once it comes to a boil, remove it from the heat and let sit covered for 1 hour.
2.Drain and rinse beans
3. add broth and all ingredients except tomato sauce and salt.
4. bring to boil then reduce heat to low and simmer 5-6 hours. In the last hour add the tomato sauce and salt. check liquid levels occasionally.