CROCK POT BLACK BEANS
These Crock Pot Black Beans are easy, flavorful and delicious! It is the perfect compliment to your Mexican-Inspired feast!
Provided by Aunt Lou
Categories Side
Time 4h5m
Number Of Ingredients 12
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
Nutrition Facts : Calories 67 kcal, Carbohydrate 12 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 234 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
CROCK POT BLACK BEANS
Easy and delicious. You won't ever have to buy canned black beans again. I freeze the leftovers in one cup increments to make it easy to pull out for meals. Full blog post here: http://lindscooks.blogspot.com/2011/11/crock-pot-black-beans.html
Provided by Lindsey Cook
Categories Other Main Dishes
Time 8h10m
Number Of Ingredients 13
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.
MEXICAN CROCK-POT BLACK BEANS
A black bean variation of recipe #234919. You can make this vegetarian by using all water. The best part is that it's really easy and made in the crockpot so you don't have to watch it!
Provided by FluteDiva64
Categories Black Beans
Time 8h15m
Yield 15 , 15 serving(s)
Number Of Ingredients 9
Steps:
- Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker.
- Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed.
- Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
- Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
Nutrition Facts : Calories 32.8, Fat 0.5, SaturatedFat 0.1, Sodium 530.4, Carbohydrate 6.4, Fiber 0.3, Sugar 0.4, Protein 2.4
HEARTY BLACK BEAN CHOWDER - CROCK POT
I'm not really sure what makes a chowder a chowder, but this is thicker than soup and not as thick as stew.... so I'm calling it a chowder. Throw it all together and 8 hours later, it's done!
Provided by Brooke the Cook in
Categories Chowders
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine everything EXCEPT cilantro and sour cream in crock-pot.
- Cook on low for 8-9 hours. I like to turn crock-pot to high the last 20-30 minutes to allow soup to thicken.
- If using, top with 1 tablespoon of sour cream and sprinkle with cilantro.
Nutrition Facts : Calories 140.5, Fat 0.9, SaturatedFat 0.2, Sodium 268.1, Carbohydrate 28.9, Fiber 7.2, Sugar 3, Protein 7.2
SLOW-COOKER BLACK BEANS AND RICE
Traditional black beans and rice is made slow cooker easy without sacrificing the spices and seasoning this dish is famous for.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h20m
Yield 6
Number Of Ingredients 12
Steps:
- In 3 1/2- to 6-quart slow cooker, mix all ingredients except rice.
- Cover; cook on High heat setting 6 to 8 hours.
- Remove bay leaves. Serve beans over rice. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Facts : Calories 385, Carbohydrate 77 g, Cholesterol 0 mg, Fiber 14 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 500 mg
FRIJOLES NEGROS- CROCK POT MEXICAN BLACK BEANS
At last I have achieved the perfect flavour of traditional black beans with the crock pot. It takes long but it is because of the crock pot; preparation really takes you few minutes of your time. Waiting is worth it and freezing some is an excellent way to enjoy this versatile dish any day. After you have cooked them you can garnish them with diced tomatoes, fresh onion, oregano and some olive oil. If served cold it is great to add some fresh finely chopped jalapeños and some drops of lemon juice. Still hot, you can separate the juice from the beans and use it for cooking rice or just drinking it in a cup with diced avocado and sour cream. There are many ways you can enjoy black beans, this is just the starting point. Buen Provecho!
Provided by soleta
Categories Black Beans
Time 20h
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
BEEF 'N' BEAN TORTA
This zesty dish is a favorite of mine because it has a wonderful Southwestern taste and is easy to prepare. I serve it on nights when we have only a few minutes to eat before running off to meetings or sports events. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cut four 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 5-qt. slow cooker. Coat strips with cooking spray., In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, olives, chili powder, salt, pepper and hot pepper sauce. Spoon about 1-2/3 cups into prepared slow cooker; top with one tortilla and 1/4 cup cheese. Repeat layers three times., Cover and cook on low for 4-5 hours or until heated through. Using foil strips as handles, remove the tortilla stack to a platter. If desired, sprinkle with cilantro and serve with salsa, sour cream, lettuce and tomatoes.
Nutrition Facts : Calories 555 calories, Fat 24g fat (11g saturated fat), Cholesterol 86mg cholesterol, Sodium 1365mg sodium, Carbohydrate 49g carbohydrate (4g sugars, Fiber 6g fiber), Protein 36g protein.
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