My specialty is cooking black beans. Black beans are versatile, healthy, and full of flavor. You can cook them on their own with some cilantro, onions, salt, bay leaf, and seasoning—or mix them with pork or beef chunks, whichever you prefer. They’re also amazing with rice to make a classic rice-and-beans dish. You can toss black beans in salads, load them on nachos, fill tacos or burritos—you name it. Just be careful how much you eat, or you’ll be farting up a storm all day, hahahaa!
Personally, I love cooking my black beans with beef stew meat. I throw the pre-soaked black beans into the crockpot, add the beef stew meat, some onions, and a little cilantro. Contrary to what others say, I like adding salt, garlic salt, and paprika at the beginning—most people wait until the end, but not me. I also toss in one or two bay leaves, close the crockpot, and set it on low for 8 hours.
Since I work nights, this setup works perfectly for me. I just let the crockpot do its thing while I sleep. When I wake up, breakfast is ready—black beans and beef! I love it. During those 8 hours, magic happens inside that crockpot. When I open it, the aroma of the beans, seasonings, and beef all blend together into a flavor bomb.
You should try it—it’s both healthy and delicious. If I have time, I’ll make rice to go with my bean soup. If not, I’ll just eat it the Guatemalan way—with tortillas and a cup of hot, freshly brewed coffee to start my day right before my night shift.
It sucks for my coworkers, though—I turn into a walking fart bomb after eating black bean soup and beef.
So yup, my specialty is Black Bean Soup—rich, hearty, and cooked with love.
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