Black Jack Monterey Beansslow Cooker Food

SIMPLEST SLOW COOKER BLACK BEANS

Simplest Slow Cooker Black Beans image

Notes: Don't be afraid to make these ahead of time, as they continue to develop more flavor as the beans sit in their cooking liquid. Olive oil is something I always add to my slow-cooker cooked beans (see here). I think it adds flavor, especially once the beans finish cooking and are cooling in the flavorful cooking liquid. Feel free to omit if you wish. Pepper flakes: if you like a little bit of spice, add the the chili flakes; if you don't, omit or use less. 1 teaspoon will not make for especially spicy beans, but there will be a nice kick. To make these in the Instant Pot, into the Instant Pot add all of the ingredients listed below along with 6 cups of water. Start with 2 teaspoons kosher salt. Turn the valve to sealing. Set the IP to Manual, High Pressure, 30 minutes. Let it release naturally for at least 20 minutes. Uncover. Taste. Add more salt (I often add 1 to 2 more teaspoons of salt) to taste.

Provided by Alexandra Stafford

Categories Beans

Time 8h5m

Number Of Ingredients 7

Ingredients

1 lb. dried black beans, no need to soak
1 half of a small onion, halved through the core to keep it intact, peeled
1 bay leaf
1 garlic clove, smashed and halved
2 to 4 teaspoons kosher salt, plus more to taste
1 teaspoon crushed red pepper flakes, optional
1/4 cup olive oil, optional

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

Slow-Cooker Caribbean Black Beans image

Add something smooth and flavorful to your family's Caribbean night. Serve black beans to compliment your dinner.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 5h10m

Yield 8

Number Of Ingredients 8

Ingredients

2 cans (15 ounces each) black beans, rinsed and drained
1/2 cup water
1 medium green bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 jar (2 ounces) diced pimientos, drained

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.

Nutrition Facts : Calories 140, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 7 g, Protein 10 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 560 mg

BLACK BEAN AND SWEET POTATO BURRITOS (SLOW COOKER)

Black Bean and Sweet Potato Burritos (Slow Cooker) image

From "Best Recipes All New Slow Cooker", this flavorful and economical recipe is very quick to throw in the crock pot. It is great wrapped in tortillas or served on top of rice (My kids enjoy it both ways!). I double the recipe but not the spices. Note: 11/8/06 I added about 3 tbs. (plus the juice) of crushed pineapple and it was a very good variation!

Provided by Roxygirl in Colorado

Categories Lunch/Snacks

Time 5h10m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons chili powder
2 teaspoons dried oregano
1 1/2 teaspoons dried ground cumin
1 large sweet potato, peeled and diced
1 (15 ounce) can black beans or 1 (15 ounce) can pinto beans, rinsed and drained
4 garlic cloves, minced
1 medium onion, thinly sliced
1 jalapeno pepper, minced
1 green pepper, chopped
1 cup frozen corn or 1 cup canned corn
3 tablespoons fresh lime juice
1 tablespoon chopped cilantro
3/4 cup shredded monterey jack cheese

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.

Nutrition Facts : Calories 286.5, Fat 8.1, SaturatedFat 4.4, Cholesterol 18.9, Sodium 175.3, Carbohydrate 42.4, Fiber 11.3, Sugar 4, Protein 15.2

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Black Jack Monterey Beansslow Cooker Food

SIMPLEST SLOW COOKER BLACK BEANS

SLOW-COOKER CARIBBEAN BLACK BEANS

Add something smooth and flavorful to your family's Caribbean night. Serve black beans to compliment your dinner.

BLACK BEAN AND SWEET POTATO BURRITOS (SLOW COOKER)

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