2 cups dried beans
1 head of garlic
4 cups water
1-2 cups additional water
........
1 cup sliced cooked carrots
1 cup salsa
1/2 -3/4 cup sofrito
2T ground cumin
1t cayenne pepper
........ OPTIONAL
1/2 lb frozen raw shrimp (or any green veggie you like)
3-4 garlic cloves minced
3 green onions, chopped
2 jalapeno peppers, sliced
RECIPE
Rinse 2 cups dried beans of your choice, removing any rocks or poor quality beans. The bean can be any type; they can be mixed. It is best that all the beans be the same size for even cooking. Put them in a crock pot with 2 cups of water and a head of whole, peeled garlic cloves. Turn the crock pot on high for one hour, then turn down to low until the beans are thoroughly cooked (12 hours or so and by so I mean so... keep adding water until the beans are thoroughly cooked. It could take 16 or 18 hours). Check the beans periodically to ensure they are completely covered with water. Add water as necessary. Add more than you think you need as you can always remove excess when the beans are cooked.
Once cooked add the sofrito, salsa, sliced cooked carrots and spices. Stir through.
If you like (and you could actually do this with canned garbanzo's that are washed and drained, edamame beans, broccoli, brussel sprouts... anything green would work)...
You could also add shrimp to the dish. Thaw and peel about 1/2 pound (2 cups) of raw shrimp. Cut into bite sized pieces and place the shrimp (or veggies) into a bowl with 3 cloves of sliced garlic, a couple of sliced chives (including as much of the greens that look healthy) and 2 thinly sliced jalapeno peppers add about a tablespoon of freshly ground black pepper and enough olive oil to coat everything lightly. Sautee until the shrimp just starts to turn pink (or until the veggies are cooked to your desire). Add to the crock pot on low for about 5 minutes and then you are ready to serve.
Top with cheese, lime-coriander yogurt or a little hot sauce.
Enjoy!
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