“It’s so easy, Chrissy!”
That’s what people kept telling me when I asked them how to prepare dry black beans. As much as I tried to eat fresh and healthy in California, I admit that I cheated a lot when it came to preparing food, just based on the fact that I didn’t have the hours in the day. And so I ate a lot of black beans from cans purchased at Trader Joes.
Give me a little credit though – I did actually know that the dried beans were hard and something needed to be done with them. I just wasn’t sure what.
So since I really wasn’t getting any solid answers from my local friends, I did what any 21st century girl would do…I googled it. But even with googling I was left with many unanswered questions. So I used several different websites to piece it all together and Voila! I made my first batch of black beans this past weekend.
I’m sure my housekeeper will come in today and wonder why my stovetop has turned black. But I am proud of myself for finally getting around to slow cooking and enjoying every moment along the way. And I have to admit – fresh black beans are a lot better tasting then canned.