Ingredients

The following ingredients have 4 Servings
  • 2 pounds dried black beans
  • 1 clove elephant garlic
  • 2 tablespoons olive oil
  • 1 teaspoon salt ((optional))
  • 4 tablespoons butter ((optional))
  • water

Instruction

  • Sort beans and place in slow cooker crock or large bowl to soak overnight
  • Add enough water to cover by a couple of inches and cover loosly
  • In the morning drain off the water, add beans to slow cooker and cover again with fresh water
  • Cook on high for 8 hours or until beans are tender
  • Drain and use a potato masher, mixer or immersion blender to mash beans, adding some water 1/4 cup at a time until beans are desired consistency
  • Heat oven to 450 degrees
  • Cut top off of elephant garlic and drizzle with olive oil
  • Wrap tightly with foil and place on baking sheet in oven for 35-45 minutes or until garlic is tender
  • Remove garlic and let cool
  • Add 2-4 cloves of garlic, 1/2 to 1 teaspoon salt and butter (if desired) to beans and mix again until well combined
  • Serve beans immediately or divide into bags or containers and refrigerate for up to 2 days or freeze for up to 3 months