Black beans

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-4 cups black beans, raw

-1/2 lemon juiced

-filtered water, room temperature

*Feel free to cut this recipe in half.

*I just wanted them plain this round, but feel free to add a few garlic pieces crunched up or green bell pepper while they cook, just to give them a little extra flavor.

1. Take your beans and throw them into your bowl, then cover them with the filtered water as you stir in your lemon juice. Let sit at room temperature over night or 12 hours. If the bean is much larger than usual, let them soak for another 12 hours.

2. After they soak, pour them through a strainer and rinse them well. It’s crazy how dirty that water gets, huh?

3. Place them into your pot and cover with water. Add water as needed to where they are always at least covered completely(this helps with cooking evenly throughout). Bring the beans to a boil and skim off the white foam that rises to the top(don’t freak out if you don’t get it all).

4. After skimming off most of the foam, bring them to a low simmer and cover. Stir the beans every so often, at least every thirty minutes as you check their status.

5. They can take anywhere from 3 to 8 hours, but once they finish strain them and use as you need, Enjoy!