Post by Loupy on Aug 10, 2013 0:15:08 GMT -7
Slow Cooker Mexican Black Beans
From: Stephanie O'Dea @ crockpot365.blogspot.com/
If you don't have time to soak overnight, no problem. Put them in a large pot, and cover completely with water. Bring to a rapid boil for 10 minutes, then turn off stove and cover pot. Let your beans sit for 1 hour, then drain water and put beans into crockpot.
Serves 8-10 as a side dish
The Ingredients
1 pound black beans, soaked overnight, then drained
6 cups chicken broth (if vegetarian, use veggie broth; I'm concerned water won't provide enough flavor)
6 cloves garlic, smashed and chopped
1 (14.5-ounce) can diced tomatoes, or 2 cups fresh chopped tomatoes
1 tablespoon cumin
1 tablespoon chili powder
The Directions
Soak your beans overnight and drain (or use quick soaking method described above).
Use a 6-quart slow cooker.
I've heard that you should water your outside plants with the bean water, but I've never done so--- I really should give that a try.
Put the drained beans into your slow cooker, then add the chopped garlic, broth, tomatoes, cumin, and chili powder.
Stir well to combine.
I used bouillon cubes for my broth.
If you're on a low-sodium diet, you may want to use low-sodium broth, or only use 5 cups and then 1 cup of water--- I've been cutting out salt and these beans tasted salty to me, but Adam and the kids thought they just tasted "good"---
Cover and cook on low for 8 hours.
If you live in a high altitude area, you may need to cook for longer.
We're at sea level and my beans were perfect at 8 hours.
From: Stephanie O'Dea @ crockpot365.blogspot.com/
If you don't have time to soak overnight, no problem. Put them in a large pot, and cover completely with water. Bring to a rapid boil for 10 minutes, then turn off stove and cover pot. Let your beans sit for 1 hour, then drain water and put beans into crockpot.
Serves 8-10 as a side dish
The Ingredients
1 pound black beans, soaked overnight, then drained
6 cups chicken broth (if vegetarian, use veggie broth; I'm concerned water won't provide enough flavor)
6 cloves garlic, smashed and chopped
1 (14.5-ounce) can diced tomatoes, or 2 cups fresh chopped tomatoes
1 tablespoon cumin
1 tablespoon chili powder
The Directions
Soak your beans overnight and drain (or use quick soaking method described above).
Use a 6-quart slow cooker.
I've heard that you should water your outside plants with the bean water, but I've never done so--- I really should give that a try.
Put the drained beans into your slow cooker, then add the chopped garlic, broth, tomatoes, cumin, and chili powder.
Stir well to combine.
I used bouillon cubes for my broth.
If you're on a low-sodium diet, you may want to use low-sodium broth, or only use 5 cups and then 1 cup of water--- I've been cutting out salt and these beans tasted salty to me, but Adam and the kids thought they just tasted "good"---
Cover and cook on low for 8 hours.
If you live in a high altitude area, you may need to cook for longer.
We're at sea level and my beans were perfect at 8 hours.
