- 16oz (1/2kg) dried black beans
- 1 large yellow onion
- 1 head garlic
- 1 tablespoon (15ml) olive oil
- 2 teaspoons (10ml) salt
- 2 bay leaves
- Rinse the black beans in a bowl of cold water to remove any dirt and also check for rocks.
- Add beans along with 8 cups (2L) water to a slow cooker.
- Remove any excess paper from the outside of the garlic then cut in half and add to the slow cooker along with 2 bay leaves.
- Set the slow cooker to low and cook for 8 hours.
- Once the beans are done cooking, discard the garlic and the bay leaves.
- Use a ladle to transfer all the beans and some of the broth into a blender. The broth should be level with the amount of beans, no more or it will be very watery.
- Blend on high until completely smooth and set aside.
- Chop the onion very finely and sauté in olive oil in you largest skillet until the onions are a deep brown color.
- Add the beans along with the salt and cook on medium high until desired consistency is reached. You'll need to continuously stir (preferably with a wooden spoon) for approximately 15 minutes for them to become thick.