Belizean Beans-basic (vegan)

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 3 cups dried light red kidney beans (*not* dark red)
• 1 -2 tablespoon coconut oil (not coconut milk)
• 1 medium onion, peeled and finely minced (i use a food processor to finely mince the onion and garlic together)
• 2 garlic cloves, peeled and finely minced
• salt, to taste
• black pepper, to taste

Recipe

• 1 soak the beans for at least 4 hours and up to 12. i do this part overnight usually.
• 2 drain.
• 3 stove top: place the dried beans in a large stock pot of water. bring the water to the boil, partially cover with the lid and cook on a "slow boil" for about 1 hour or until the beans are very tender.
• 4 crock pot: (tip: i use the crock pot to both soak the beans overnight and cook them.) place the beans and water in the crock pot and cook on high for about 3 hours or just until the beans are about to boil. then reduce heat to low and cook until the beans are very tender about another 3-4 hours.
• 5 in a large saute pan heat the coconut oil on medium heat.
• 6 add the minced onion and garlic. saute about five minutes until very soft.
• 7 lower heat to low. use a slotted spoon to add the cooked beans to the pan. add about 1 cup of the bean cooking liquid to the pan. now start mashing the beans, adding more of the bean liquid to achieve a creamy consistency. you want the beans soupy and not dry. *save* some of the bean liquid for reheating the beans the next day.
• 8 season with salt and black pepper.
• 9 servings are estimated.
• 10 serving suggestion: spoon the beans over a crisp fried corn tortilla (see belizean tortillas). garnish with shredded cabbage or lettuce, diced toms! drizzle beans with marie sharp's hot sauce: 'belizean heat', 'orange pulp' or 'grapefruit pulp', or your favorite one.