Flor de Mayo Pot Beans

This recipe will also work with dry pinto or peruano beans. Put it together in the evening and serve it to a crowd in the morning with plenty of hot tortillas or bread.

Serves 6-8.

Ingredients:

• 16 oz Flor de Mayo beans
• 1 onion, chopped
• 1 carrot, peeled, diced
• 1 dry ancho or guajillo chili pepper
• 2 garlic cloves, minced
• 2 bay leafs
• 1 tsp salt, or to taste
• 1 Tbsp olive oil

Directions:

1. Rinse and sort the beans. Place in a large pot and cover by 2 inches with water. Bring to boil, cover, take off heat, and let stand one hour.
2. Drain beans and place them in a slow cooker (crock pot). Add onion, carrot, ancho pepper, garlic and bay leafs. Pour in at least 4 cups fresh boiling water.
3. Cook on low heat for 8 hours or overnight. Remove ancho pepper and bay leafs.
4. Add salt and olive oil. Serve hot in bowls. If desired, top with queso fresco cheese.