We got some Rancho Gordo heirloom yellow-eye beans from Amazon on the advice of Kathleen Purvis of the Charlotte Observer. We cooked some in the slow cooker and the first batch went into delicious bean dip for the crazy days and nights of moving week. The second batch cooked overnight in the slow cooker and the beans were great for breakfast the next morning with a dollop of Savory Lemon Yogurt.
I’m looking forward to discovering more ways to enjoy these wonderful beans. For now, here is the simple recipe we used to cook the beans.
1 pound of yellow-eye beans
(12 ounces of beer)
1 onion, diced
3 cloves of garlic, minced
2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon pepper
Rinse beans before soaking for 8 hours in enough water to cover them by 2-3 inches. They will expand.
Drain the beans and place in slow cooker. Add the onion and garlic. Cover with water (and beer if you choose to use it) by at least 1 inch.
Cook on low for 8 hours or until tender. Add salt and pepper to taste.