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[quote=Anonymous]I have 2 main bean recipe loves. One is simple and minimally seasoned, and one is a little more fancy.

Go to a latin american grocery and find the small salvadoran red beans. They look like kidney beans, but are the size of black beans. I get the 20 oz bag, which makes more than dinner for my family of 4. I soak the beans overnight. In the morning, I drain them and move to a crockpot with 6 cups of fresh water. Set it on high for about 8 hours, and add about 1.5 tablespoons of salt about halfway through cooking. If you're going to be out of the day, you can add the salt at the beginning (or the end!) Sometimes I also add a dried chipotle chile or two midway through cooking.

I serve these very plain (but delicious) beans with rice and any of the following: corn tortillas, guac, hot sauce, salsa, sour cream, grated monterey jack, etc. The key to making these beans taste great is to add enough salt. They will still have way less salt than canned beans, if you're worried about salt intake.

Bean idea #2:

Cook up a batch of black beans (I do it with the same process described above - soak overnight, then put in crockpot). Then sauté a mess of onions and garlic in a neutral oil. Add cumin and a canned chipotle chile or 2. Add beans and get everything nice and hot. Add some molasses. Turn off heat and add some frozen OJ concentrate or fresh orange juice. Process into a puree with a stick blender. Salt to taste. These taste so good. You can serve as an entree over rice, or as a dip with chips. Or use as enchilada filling or for tacos or whatever.

Good luck! My family loves beans and I hope yours does/will too.[/quote]

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