Kit's South Of The Border Beans

Total Time: 9 hrs Preparation Time: 1 hr Cook Time: 8 hrs

Ingredients

• Servings: 16
• 1 lb black beans
• 1 lb pinto beans
• 3 tablespoons kosher salt
• 3 tablespoons chili powder
• 3 tablespoons tamari soy sauce
• 4 garlic cloves (whole)
• 2 cinnamon sticks
• 2 tablespoons ground black pepper
• 1 tablespoon coriander seed (whole)
• 1 bay leaf
• 1/3 cup peanut butter, creamy
• 1 tablespoon cumin seed (freshly ground)
• 1 slice bacon (cut into 4 pieces)

Recipe

• 1 pick through dry beans to remove any stones or bad looking beans.
• 2 place beans in a large enough pot to cover with 2 " of water and soak overnight.
• 3 after beans have soaked for at least 8 hours, put in a colander and rinse thoroughly.
• 4 place beans in a large crock pot and cover with approximately 1" of water.
• 5 add all remaining ingredients (except the peanut butter), stir, and cook on low for 8 to 10 hours until beans are tender.
• 6 when beans are done, remove bay leaf and large pieces of cooked bacon.
• 7 ladle 1/2 of pot of beans in a separate bowl in order to puree in a blender. puree in as many batches need in order not to overfill the blender. return puree to remaining whole beans in the pot.
• 8 stir bean mixture gingerly to combine without mashing remaining whole beans.
• 9 add the peanut butter now. stir until combined.
• 10 reheat mixture on medium low until thoroughly heated. serve as desired.