Pot of Beans

I don't know about you, but I could live off of a big pot of saucy beans, it's such a comfort food to me. We probably eat them about once a week, both because they're so delicious, but mainly because they're so easy to make. I generally prefer to use Azuki beans, but other beans, including black beans can be subbed. Just note that black beans (in my experience) can take hours and hours to cook, and still never be ready. Azuki beans have the same texture as black beans, and to be honest, they don't have a taste difference when cooked like this.

2 cups dried Azuki beans
1 onion, diced
3 garlic cloves, diced
1/4 cup + 2 tablespoons olive oil
6 cups water
1 large sweet potato, peeled and cut into 1/2 cubes
1 1/2 tablespoons ground cumin
2 bay leaves
2 heaping teaspoon onion powder
2 heaping teaspoon garlic powder
1 1/2 teaspoons sea salt
Juice of 2 limes, plus extra wedges for serving

In a large pot add the dried Azuki beans and enough water to cover the beans by an extra inch or two. Bring to a boil, boil for 2-3 minutes, take caution not to burn beans- stir often. Lower to a high simmer and cook another 10 minutes. Drain beans and rinse them, set aside. Add the 2 tablespoons of oil to the pot, once hot throw in the onions and saute on medium until they start turning a golden color, about 8 minutes. Add the garlic and saute another 2 minutes. Next add in the drained beans, remaining 1/4 cup oil, water, sweet potato, spices, and salt. Raise to a boil, then reduce to medium to medium-low heat and stick a lid on the pot. Cook until beans are just about soft, about an hour, checking often to make sure the bottom isn't burning and the water hasn't cooked out completely yet. Once the beans are soft remove the lid and cook out the remaining liquid until desired consistency, as the water starts to simmer out your beans will start becoming really saucy. Stir in the lime juice, taste and adjust seasonings. Spoon into bowls, sprinkle each bowl with a little bit of coarse salt and garnish with a lime wedge.

This makes enough for 6-8 portions, but it freezes well. It's nice to have some in the freezer for the nights when I'm too busy to cook. I usually serve this with some baked banana or plantains, I cut them thin, add some refined coconut oil to the pan and allow them to crispy up with the broiler on. Oh, and this is great over rice, obviously.