2 c dried beans (black or pinto)
6-8 c broth
cook on high for 8 hours in crockpot, stirring beans about halfway through to make sure all are in liquid
in the last 30 minutes of cooking, mash some of the beans to release their starches into the liquid to make it all thick, syrupy, and perfect. season as needed.
eat by themselves, in a breakfast taco, on a tostada, in a quesadilla, on nachos (stick beans and copious amounts of mexican cheese on tortilla chips, and under a broiler until cheese is golden brown and GLORIOUS), with avocado/guac, or, my personal favorite, with fritos.
also a favorite: on a tostada, with some quesadilla cheese, shredded lettuce, and crema. NOM.
OR. OR. with mexican rice and queso, but using tortilla chips as a spoon.
and, my absolute favorite: crunchy black bean tacos (but can use pinto). I personally ignore the ingredients and stick beans + quesadilla cheese into a tortilla, but follow the directions/general idea for cooking them. awesome dipped in guac or crema.
10 times out of 10 I order beans and queso at mexican restaurants. beans are my JAM.
