SLOW COOKER MEXICAN BLACK BEANS AND RICE
Provided by Karen
Time 25m
Number Of Ingredients 9
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.
CROCKPOT MEXICAN BLACK BEANS
Skip buying canned beans and make these easy Crockpot Mexican Black Beans instead! They freeze well and directions for freezing is also included!
Provided by Down Redbud Drive
Categories Side Dish
Time 10h10m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 128 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 6 grams fiber, Protein 7 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 314 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
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.
SLOW COOKER MEXICAN BLACK BEANS
These beans have lots of flavor but no real heat. If you prefer heat in your mexican beans use a can of rotel instead of diced tomatoes.
Provided by bmcnichol
Categories Black Beans
Time 20h
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Soak and drain your black beans.
- Put the drained beans into your slow cooker and add the garlic, broth, tomatoes, cumin, and chili powder.
- Stir well.
- Cover and cook on low for 8 hours.
BLACK BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 11h
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the beans: Place the beans in a bowl or pot, cover with cold water and allow to soak overnight. Drain and rinse before proceeding. (Alternatively, add the beans to a medium pot and cover with hot water. Bring to a boil, and then boil for 2 minutes. Turn off the heat, cover the pot and allow the beans to sit for 1 hour. Drain the beans and rinse them with cold water before proceeding.)
- In a medium pot, add the soaked beans, chicken broth, 2 cups water, the garlic, onions and green, red and yellow bell peppers. Bring to a boil, reduce the heat to low, cover and simmer for 1 1/2 hours. Then add the chile powder, cumin and salt and stir. Cover and continue simmering until the liquid level is to your liking, about another hour. Taste for seasoning and add more of what it needs.
- For the fixins: Serve in a bowl with sour cream, cilantro, lime wedges and diced bell peppers on the side.
CROCK-POT CHICKEN WITH BLACK BEANS & CREAM CHEESE
I love this Crock-Pot chicken recipe for two reasons: one, my family loves it and two, it is so easy to make! I got this recipe from my sister. She has two children of her own, and they love it too! It's also the best leftovers in the world -- if there are any!
Provided by Jen Santiago
Categories One Dish Meal
Time 4h3m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
- Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
- Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
- Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
- All done and enjoy!
Nutrition Facts : Calories 679.2, Fat 35, SaturatedFat 15.2, Cholesterol 155.3, Sodium 913.4, Carbohydrate 50.1, Fiber 11.2, Sugar 9.9, Protein 45.9
MEXICAN BLACK BEANS
Make and share this Mexican Black Beans recipe from Food.com.
Provided by lazyme
Categories Cheese
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in heavy large saucepan over medium-high heat.
- Add garlic, chili and cumin and sauté 30 seconds.
- Add beans and broth and cook 5 minutes, stirring occasionally. Coarsely mash beans with potato masher.
- Continue boiling until thick, stirring frequently, about 20 minutes. Season to taste with lime juice, salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve.
- I add the monterey jack cheese on top and microwave for 2 minutes to melt the cheese.
Nutrition Facts : Calories 241.4, Fat 9, SaturatedFat 4.2, Cholesterol 16.8, Sodium 328.3, Carbohydrate 25.6, Fiber 9, Sugar 0.4, Protein 15.3
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
LOW FAT CROCK POT MEXICAN CHEESY CHICKEN WITH BLACK BEANS
Make and share this Low Fat Crock Pot Mexican Cheesy Chicken With Black Beans recipe from Food.com.
Provided by KadesMom
Categories Chicken Breast
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients except cream cheese and sour cream in crock pot.
- Cook on low 6 hours or on high 4 hours.
- Last 45 minutes add sour cream and cream cheese.
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