So here's my first tried & true Crock Pot recipe! (I know it's against my personal ethics to post a recipe without a picture so I'll add one, next time I make this recipe.)
Since I'm married to a Honduran and my daughter has gone to a Guatemalan babysitter since she was practically born, I live in a house where beans and rice to my husband and daughter are like creamy garlic mashed potatoes for me. They love them. They could eat them daily. They don't, but sometimes it's close. So here's what I have come up with for black beans. It's so easy. And they love it. And it makes me feel like I'm providing something healthy for my family.
2 c dry black beans
a clove or three of garlic
1 Tbsp salt
1 tsp cumin
Sort and rinse 2 cups (1 small bag) of black beans. Fill crock pot about half full (or a little more) with water. Add black beans, salt and cumin. Peel garlic and smash with hand. Add garlic to water. Stir. Cover. Cook for about 8 hours on high (Crock post temperatures vary).
*Note: When I'm in a big hurry, I don't even add any garlic or cumin - the water and salt are sufficient. These are delicious served with warm rice, vegetables and a meat dish. Armando likes them for breakfast with eggs. He'd eat them every meal if he could.