| Yield 1X: | 72.00 | oz | Allergens: | ||
| Portion: | 2 | oz | Garlic, onion | ||
| Portions: | 36.0 | ||||
| Shelf life: | 1 week | ||||
| Date: | 11.21.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Black beans, soaked 24 hrs. and drained | 2 | |
| Bacon, diced 1/4 “ | 1 | 12.00 |
| Onion, diced 1/4″ | 1 | 12.00 |
| Garlic, minced | 1.50 | |
| Cumin, ground | 0.50 | |
| Water | 2 | 12.00 |
| Salt and pepper mix | 1.00 |
Carefully measure and prepare all ingredients. Heat a suitable pot over high heat, then add the bacon. Cook, stirring occasionally, until the bacon is rendered and golden brown.
Add the garlic and cumin, and cook for aroma. Add the onions and a pinch of salt and pepper, and reduce the heat to medium. Cook, stirring occasionally, until the onions are completely soft and translucent,
then add the beans. Add water just to barely cover the beans, then add the salt and pepper mix. Stir to combine. Increase heat to high, and bring to a boil. Skim the protein foam that rises. Reduce to a simmer and cook until soft, about an hour and fifteen minutes. Cool completely.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.