Crockpot Black Bean Stew Food

VEGGIE BLACK BEAN STEW

Steps:

• In a Dutch oven over medium-high heat, cook the onions, celery, carrot and red pepper in sherry and oil until tender. Add garlic; cook 1 minute longer. Add the beans, can of broth, tomatoes, tomato paste, honey, chili powder, cumin and oregano. Bring to a boil. Reduce heat; cover and simmer for 40 minutes., Stir in the cilantro; simmer 5-15 minutes longer or until stew is thickened. Garnish with cheese, sour cream and green onion.

CROCKPOT BLACK BEAN LENTIL QUINOA CHILI

Steps:

• In a large pot or Dutch Oven, heat oil over medium heat. Sautee onion, garlic, red bell pepper, carrots, coriander and cumin for 3-5 minutes.
• Stir in tomato paste, add chopped tomatoes, oregano and cook for 5 minutes.
• Add the cooked mixture into your Crock-Pot.
• Top with all remaining ingredients and give it all a good stir.
• Cover and coook on high for 4.5 hours or low for 8 hours.

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.

BRAZILIAN BLACK BEAN STEW

Steps:

• Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.
• Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt.

SLOW COOKER BEEF AND BLACK BEAN STEW

Steps:

• Heat the oil in a large skillet on medium heat. When the oil shimmers, add the ground beef, garlic, and onion. Cook, stirring occasionally until beginning to brown in places and no longer pink. Drain and transfer to a large slow cooker.
• Add tomatoes, chunky salsa, cumin, salt and pepper, Mexicorn, and black beans.
• Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
• Reserve some of the green green onions for garnish. Stir in the remaining green onions and cilantro, if using, during the last 30 minutes of cooking.
• Serve with shredded cheese, guacamole, or sour cream, garnish with the remaining green onion, and serve alongside tortilla chips or cornbread.

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.

BLACK BEAN & MEAT STEW - FEIJOADA

Steps:

• Heat a large heavy-based saucepan with a fitted lid, add the bacon and fry until crisp. Remove and keep the oil in the pan. In batches sear the ribs, sausages and pork shoulder. Season each batch with salt and pepper.
• Remove the meat and set aside. Add the onion, garlic and chilli to the pan. Pour in a little olive oil if it needs more. Season with salt and pepper and fry for 8 mins or until soft.
• Add the meat, bay leaves, white wine vinegar and drained beans. Cover with just enough water to cover, about 650ml. Bring to a boil and reduce the heat to a low simmer. Cover and cook for 2 hrs, or until the beans are soft and the meat is tender. If there is too much liquid in the pot take the lid off in the last hr. You can also use a slow cooker on the short method (4 hr) or make a quick version using a pressure cooker in batches for 30 mins each. Another method is to cook it in the oven for 3-4 hrs at 160C/140C fan/gas 3.
• Serve with rice, a sprinkle of parsley or coriander, hot pepper sauce and orange slices.

BRAZILIAN BLACK BEAN STEW (FEIJOADA)

Steps:

• Soak the beans in plenty of water overnight.
• The next morning, rinse the beans. Place in your Crockpot with the 10 cups water, ham hock, Better Than Bouillon, bay leaves, oregano, garlic, and salt.
• In a skillet or brazier, brown the pork butt. Then add the onions and sauté. Add this mixture to the crockpot. If there are browned bits in the skillet, use a ladle full of the broth from the Crockpot to deglaze it and add it back into the stew.
• Set the crockpot to low and simmer all day (8 hours +/-).
• In a skillet, brown the smoked sausage. Transfer the sausage to the stew but leave the fat in the skillet.
• Taste the stew and season with salt as needed.
• Add half of the green onions to the skillet and sauté for 1-2 minutes. Add the manioc flour (or cornmeal) and stir until toasted. Season with salt and remove this mixture from the skillet.
• Serve your feijoada over white rice, sprinkled with the Farofa topping and a side of sautéed collard greens.

24 WAYS TO MAKE SLOW COOKER BEANS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a bean dish in 30 minutes or less!

HEARTY BLACK BEAN CHOWDER - CROCK POT

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.

BLACK BEAN STEW

Steps:

• Rinse and drain the beans and put them in a large crockpot. (I used a 6-qt. crockpot.) Cover the beans with water to about 1½" above the surface of the beans. Add the onion and garlic and cook on high for 3½ hours or until the beans are soft. Do not add more water during this time, but do stir the beans occasionally.
• Mash the beans with a potato masher until they are your desired consistency. I like to leave some texture. Add additional water as desired; I added an extra 2 cups. Add the second set of ingredients and stir, then cook on low for 2 hours. Serve.
• You can top this stew with low-fat sour cream and a small sprinkling of cheese, but keep fats to a minimum as this meal focuses on healthy carbs.

CROCKPOT BLACK BEAN STEW

Steps:

• 1. Dump all the ingredients, except optional toppings, in your crockpot. Set on high and cook for 3-5 hours. Switch to low until serving time.
• 2. Serve this stew with your favorite toppings. We love shredded cheese, sour cream, and avocado. But, this stuff is great with rice or corn chips, too.

SLOW COOKER FEIJOADA (BRAZILIAN BLACK BEAN STEW) RECIPE

Steps:

• Coarsely chop the onions and tomato and set aside. Mince the garlic.
• Place the bacon in a heavy skillet and cook over medium heat until crispy. Remove bacon and drain on paper towels.
• Add chorizo to the same skillet and brown. Remove from heat and slice crosswise into 1/2 inch pieces. Return slices to pan and brown them, then drain on paper towels.
• In the same skillet, brown the ribs on all sides. Remove ribs and set aside.
• Add the chopped onion and garlic to the skillet and cook over medium heat until onion is translucent and starting to brown. Add the tomato and cook for several minutes more. Using a slotted spoon, transfer onions and tomato mixture to the ceramic bowl of a slow cooker. Add sliced chorizo. Chop the cooked bacon and add to the pot, along with the ribs.
• Add the beans, 1 and 1/2 cups of beef broth, the ham hock, and the cumin to the pot.
• Cook mixture in the crockpot on the low setting for 6 to 8 hours, until the rib meat is tender and falling off the bone. Taste for seasoning and season with salt and pepper. Add lime juice if desired. Serve over Brazilian-style rice with orange wedges on the side.

CROCK POT BLACK BEAN AND SWEET POTATO STEW RECIPE

Steps:

• if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,1050],'myediblefood_com-leader-1','ezslot_3',126,'0','0'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-myediblefood_com-leader-1-0')};InstructionsIn a 5-quart (5 L) slow cooker, combine all ingredients, except lime juice and additional salt.Stir well.Cover the cooker and cook on low-heat setting for 6 hours.Turn off the pot and open the lid. Stir in the lime juice. Season to taste with more salt.Mix well.Pour the stew into soup bowls. Serve hot.

CROCK POT SWEET POTATO & BLACK BEAN STEW

Steps:

• Combine all ingredients in a slow cooker.
• Cover and cook on LOW for 5 to 6 hours or until vegetables are tender.
• Add more salt if necessary and serve.