Black Jack Monterey Beansslow Cooker Food

SIMPLEST SLOW COOKER BLACK BEANS

Steps:

• Place the beans, onion half, bay leaf, garlic, 2 teaspoons kosher salt, pepper flakes (if using), and olive oil (if using) into a slow cooker. Cover with 8 cups of water. Cover pot. Cook on high heat for 6 to 8 hours or until the beans are done, but start checking at the 4-hour mark - all slow cookers are different and times might vary, too, depending on the age of your beans.
• Taste. Add more salt to taste. I add 2 more teaspoons, but start with 1 or a 1/2 teaspoon and adjust from there. Note: When you first taste a bean, do not expect to be wowed. The beans develop more flavor as they cool in their cooking liquid, which will continue to season them. As noted above, I find they taste even better on day 2.
• Store the beans in their cooking liquid. I love these deli quart containers for this purpose. I freeze the beans in their cooking liquid in these quart containers as well.

SLOW-COOKER CARIBBEAN BLACK BEANS

Steps:

• Mix all ingredients in 3 1/2- to 4-quart slow cooker.
• Cover and cook on low heat setting 5 to 6 hours to blend and develop flavors.

BLACK BEAN AND SWEET POTATO BURRITOS (SLOW COOKER)

Steps:

• Combine Chili powder, oregano, and cumin in small bowl and set aside.
• Layer sweet potato, beans, half of chili powder mix, garlic, onion, jalapeno pepper, green pepper, remaining half of chili powder mix and corn in slow cooker. (Note: I cook the onions, garlic, and sometimes add some green salsa, before I put them in the crock pot. Also, Sometimes I just throw in some taco seasoning.).
• Cover and cook on LOW 5 hours ore until sweet potato is tender. (Note: with my crock pot it takes about 3-4 on low).
• Stir in lime juice and cilantro.
• Spoon 2 TBS cheese in tortilla and top with 1 cup filling.
• Fold tortilla to close.
• Microwave until cheese melts.