- 1 lb. black beans
- 4 tbsp. canna butter
- 2 red onions (chopped)
- 1 cup shredded cheddar cheese
- 3 cloves garlic (minced)
- 4 carrots (peeled and chopped)
- 2 bay leaves
- 1 tsp. salt
- 1/2 tsp. dry oregano
- 2 tbsp. fresh chopped cilantro (chopped fine)
- 1/2 tsp. black pepper
First, get out a colander and rinse the beans. Place the beans in a large pot and submerge completely in water, while bringing to a boil. Once the water/beans are at a rolling boil for 2 minutes, remove from the heat, cover and set aside for an hour. After an hour, rinse the beans in the colander again, subsequently returning to the pot. Cover with enough fresh water to completely submerge the beans again. Add the carrots, onions, garlic, salt, pepper, oregano, cilantro and bay leaves to the pot. Bring to a boil. Once it comes to a boil, reduce the heat and simmer over low heat, covered for 2 hours, stirring every 10 or 15 minutes.
Preheat the oven to 350 degrees Fahrenheit, remove the bay leaves from the pot and place the bean mixture into a casserole dish. Stir the canna butter into the bean mixture at this point. Make sure it is mixed very well, before sprinkling the cheese on top and baking in the preheated oven for an hour, or until the beans have reached the desired tenderness.