So, I’m alive.
I don’t think I’ve ever taken a week off from my blog before, aside from when I had Autumn, but this week got the best of me and I fell behind on the blog. And with just about everything else in life. Care to help fold a billion loads of laundry anyone?
That’s what happens when you work insane hours for several deadlines that hit in the same week. It’s been a long month filled with late night and long hours, but OT and the projects make it worth it.
But it meant I was not in the kitchen much. Or on the computer doing non-work things. So the blog has just been hanging out here waiting for me.
Here I am, back for a Taco Tuesday post with a great side dish that you will love to serve along side your tacos or in your burritos or next to some grilled chicken or mixed into some salad… BLACK BEANS!!!!
But they are not any ordinary beans. Oh no, they are “Teacher’s Beans!”
Autumn went to the most amazing home-daycare from 12 weeks until the time we moved to Florida. Gloria and Ivette ran the daycare with such love and kindness. We wish we could have brought “Teacher” and “Hermana” along with us! Autumn was Gloria’s buddy in the kitchen so I always heard about the food they had and how much she enjoyed it.
One such favorite was her black beans. So I requested the recipe so that Autumn could enjoy something that was familiar and comforting to her. We went to the store for the ingredients and she was so excited about having “Teacher’s Beans”.
We were all so happy with how they came out. Autumn ate a big serving while saying “Yay! Teacher Beans!” and “Yummy yummy in my tummy”. That’s true love right there.
These tender beans are a must make for your family dinners.
Gloria’s Black Beans
Makes 8-10 servings
- 1 pound dry black beans
- 6 cloves of garlic, minced
- 1 large green bell pepper, diced
- 1 large yellow onion, diced
- In a very large bowl, combine the dry beans with enough water to cover the beans by 2″. Let sit overnight for 8-12 hours.
- Drain and rinse the beans.
- In a very large pot, bring the beans, garlic, pepper, and onion with 6 Cups of water to a boil. Turn down the heat to simmer the beans, covered, for 1 hour. Stir every 15 minutes.
I wish you were taking the week off to enjoy something for just you–but I totally get that life gets piled up at times and we all need to step back and catch up! Welcome back!
Tony Spasiano says
I did not think I would like these black beans. I have had them several times in Mexican restaurants. They were nothing to write home about. I could take them or leave them. I do not know the secret of “TEACHER”S BEANS” but they were delicious. It is not like me to go back for three servings, but I did. Honey Bee these are GREAT.
Lauren Gaskill | Making Life Sweet says
So simple, but so delicious! What a great recipe!
These beans look dynamite. I’ve been craving baked tacos for dayyyyyys
Love love love black beans and these look fabulous!
Liz Berg (@ThatSkinnyChick) says
I love how easy to make these are! What a terrific pairing with any Mexican entree!
Brianna H (@FlippinDelish) says
I grew up on beans just like this. I need to make this recipe soon!