Crock Pot Aztec Black Beans Food

THE BEST SLOW COOKER BLACK BEANS

Steps:

• Combine ingredients **EXCEPT SALT** in your slow cooker. You will add this after cooking.
• Cover and cook on high for 3-4 hours (checking after 3 hours to see if the beans are done) or on low for 6-7 hours (checking after 6 hours to see if beans are done).
• Once the beans are done cooking, remove the bay leaves. THEN, stir in salt.
• Enjoy warm! Use a slotted spoon to drain off extra liquid and serve beans over rice, quinoa or a salad. Top with avocado, extra salsa or shredded cheese.
• If storing leftovers, allow beans to cool completely before transferring beans and some of the cooking liquid to an air-tight container. Store beans in fridge for up to 5 days or in freezer for up to a month.

CROCK POT BLACK BEANS

Steps:

• Add all your ingredients, except water, parsley and bay leaves to a 4-quart crock pot
• Pour in enough water to cover your beans and have about 3-4 inches of water on top and stir well
• Add your bay leaves
• Cover and cook on low for 8 hours or high for 4 hours, stirring occasionally
• Serve with a sprinkle with fresh cut parsley, if desired

CROCK POT BLACK BEANS

Steps:

• 1. The day before you want to make your beans, soak them in water overnight. In a large bowl, remove beans from bag and cover with water.
• 2. In a crock pot, add soaked beans and cover with chicken stock. I used almost a full carton of chicken stock (32 ounces). Add in all your ingredients.
• 3. Stir spices into the broth.
• 4. Set crock pot for desired cook time and let it work its magic. I set my crock pot for 8 hours because I made them early in the day. Garnish with cheese and cilantro.

SLOW COOKER BLACK BEANS

Steps:

• Pour beans into a bowl and remove any debris. Rinse generously with water and strain.
• Combine black beans, water, onion, garlic, salt, pork bone, jalapeno pepper, and bay leaf in a slow cooker.
• Cover and cook on High, stirring at least once after 1 hour, until cooked down and beans are tender, 6 to 8 hours.

SLOW COOKER MEXICAN BLACK BEANS AND RICE

Steps:

• Place beans, rice, water, salsa, bay leaf, cumin, and garlic salt in the slow cooker.
• Cover and cook on LOW for 3-5 hours.
• Add in salt and pepper to taste and lime juice to taste. Add in additional salsa to brighten it up, if needed.

SLOW-COOKER BLACK BEANS RECIPE

Steps:

• Rinse and sort black beans. Heat oil in a large skillet over medium-high. Add onion, bell pepper, and, if desired, bacon. Cook, stirring occasionally, until onions are tender, about 8 minutes. Add garlic, and cook, stirring often, until fragrant, about 30 seconds.
• Transfer onion mixture to a 6-quart slow cooker; add beans, jalapeño chile, chicken broth, salt, brown sugar, cumin, pepper, and chopped oregano. Cover and cook on LOW until beans are tender, about 6 hours.

CROCKPOT MEXICAN BLACK BEANS

Steps:

• Turn your crockpot on high and dump the dry black beans in.
• Fill the crockpot with just enough water to cover the beans by an inch.
• Add the rest of the ingredients in and stir to mix.
• Let them cook on high for 30 minutes.
• Add 2 more cups of water and stir again.
• Let the beans continue to cook on high for 3.5 more hours.
• Add one more cup of water and stir.
• Switch your crockpot to low and let it cook for 6-8 hours, or overnight. I cooked mine overnight and woke up to the beautiful aroma of Mexican filling the house!
• Turn the crockpot off and let the beans cool down.
• Once they reach a temperature where they can be handled, scoop two cups of beans into a quart size freezer bag for easy storage. Continue until all the beans are gone from the crockpot.

7-INGREDIENT CROCK-POT BLACK BEAN SOUP

Steps:

• In a large skillet, over medium-high heat, heat the olive oil. Add the chopped onion and red pepper. Saute the vegetables for 4-5 minutes, just until the onions are translucent. Add the minced garlic and stir for 1 minute, until the garlic is fragrant.
• Pour the black beans into the crock-pot, followed by the the pepper and onion mixture. Add the salt and broth. Stir the soup ingredients to combine. Cook the soup in the crock-pot for 8 hours on low or 4 hours on high.
• Once the soup is done (the beans are soft), stir in the 1/2 cup of cilantro. Originally, the recipe called for adding the cilantro before cooking the soup, but I've found the best flavor comes from adding the cilantro after cooking the soup. If you'd like, stir in the juice from one lime, too.
• Serve warm with fresh cilantro, sour cream, rice, tomatoes, cheese, avocado, or salsa--this is where lots of additional flavor will come from. The soup alone is very basic and meant to be served with toppings. You can also drain a portion of the beans to use for nachos, quesadillas, or tacos.

CROCK POT AZTEC BLACK BEANS

Steps:

• Rinse black beans, removing any stones or foreign objects.
• Cover with water, soak all night.
• Drain beans and place in crock pot with salsa.
• Add enough water to just cover beans.
• Cover and cook on low 8-10 hours.

SLOW COOKER BLACK BEANS

Steps:

• Drain and discard soaking liquid. In a 3-quart saucepan, sauté bacon until it begins to crisp, about 5 minutes.
• Add onions, bell pepper, cumin, and 1/2 tsp. salt. Continue to cook about 5 minutes longer, until vegetables are softened. Stir in garlic and oregano and cook until fragrant, about 30 seconds.
• Add water, beans, bay leaves, and red pepper flakes. Bring to a boil. Pour into a large crock pot and cook on HIGH for 3 to 4 hours or LOW 7 to 8 hours (see notes).
• Remove and discard bay leaves. Add cilantro and lime juice and season to taste with salt and pepper.

FRIJOLES NEGROS- CROCK POT MEXICAN BLACK BEANS

Steps:

• Soak the beans for at least 8 hours. If they are old, 24 hours is great. You must change the water at least 3 times to rinse the white foam that appears in the surface.
• Pour the beans in the crock pot with the water, the bay leaves, the onion and garlic. (Cut in half the garlic cloves to take out the stem that germinates so it is nicer for your tummy, you can plant the stem or just through it away).
• Cook on high for 12-15 hours. Check the amount of water around the 8th hour and fill again if necessary.
• Turn of the crock pot and add the salt, stir softly and let it rest for at least 30 minute.
• *You can use more beans, depending of the capacity of your crock pot. It will be a nice soup that you can enjoy hot or cold. Separate the beans for using them in other recipes like fried and mashed beans.