Beans, beans they're good for the heart...

Since we've had a really hectic couple of days (weeks, months), we decided to just stay in today.  We've been exhausted and worked to the bone, so an air conditioned kind of day was just what the doctor ordered.  I have to keep reminding myself that a year-long vacation is a marathon, not a sprint.
This morning, while Aaron was still snoozing, I decided to make a good old pot o' beans.  If you don't like beans, I totally get it.  I used to hate the consistency of beans.  However, now that I'm older and trying to eat better, beans are one of my go-to foods.  Did I mention, beans are super cheap?  A huge bag only costs a few dollars!  Since I have very few fixings, this will be a very simple recipe.  Welcome to Cooking With Sharmeela: Costa Rican Style!  Let's make black beans (this is not a Costa Rican recipe, btw):

Clockwise from top left: I have garlic powder, pepper, salt, an onion, lime juice and of course black beans.  I used half this bag (about a pound).  I forgot to add bacon to this lovely photo, which I also used (everything's better with bacon!).

Just soak your beans in water for a few hours (even overnight), if you can.  It helps soften them a bit to help them cook faster.  By faster, I mean about 3 hours (beans are not a fast, weeknight after work kind of meal, unless you use a slow cooker all day).  I soaked mine for about an hour.  This is what they looked like after I soaked, rinsed and drained them:

They're a tiny bit more plump and soft.  Now I added the onion, chopped and 4 strips of bacon, cut into pieces:

The bacon here tastes different, maybe leaner and more fresh?  I definitely miss the processed shit back home.  Then I added water, just until it's about a couple inches above the beans (you can add chicken stock, for more flavor (but that also adds a lot more salt!)):

Now I'll admit, this looks pretty foul, but stick with me.  It's gonna be good!  Then I put it on the stove:

So, this is my stove situation.  It's like a big hot plate with a few burners, but with a propane tank underneath.  Every apartment that I saw online in Costa Rica had a stove just like this.  Whatever works, I guess!
I let it come to a boil and then turned down the heat and let it simmer for about an hour and a half.  I kept the lid on the pot, but with a tiny slit for steam.

Picture one is about 10 minutes in and picture 2 is about an hour in.  Periodically, as the water evaporated and the beans started to thicken, I added more (probably about 3 cups total).  If you don't add more water as you go, you'll run out of liquid and burn your beans, but they won't be finished cooking.  Gotta keep an eye on them (maybe check 'em out once every half hour).

After 2 and a half hours, I added my spices (salt, pepper, garlic powder).  I didn't measure anything, you can taste later and add more if you need to.  Remember this is a lot of water and a lot of beans, so season somewhat generously.  Cumin and chili powder would be really yummy in this too, but alas, I had none.

I simmered for another half hour and voila:

At this point (about 3 hours), taste test to make sure the beans are soft and adjust the seasonings as needed.  Also add the lime juice, to taste.  This pot of beans only costs about $3 (assuming you have the spices already) and it's super healthy and delicious!  It takes a long time to cook, but oh so worth it.  I bet a slow-cooker would work great for this recipe.  

I hope you all enjoyed this episode of Cooking With Sharmeela.  Join me next time when I spontaneously combust from cooking in 90 degree heat for 3 hours!  I had to have lost at least 5 pounds, right?  Ah well, those beans are totally worth it.  You know what they say: beans, beans the magical fruit......I better keep the fan going at full speed tonight!