FELICIA'S SLOW COOKER BLACK BEANS
My best friend gave me her recipe for Cuban-style black beans. I made minor tweaks to make them in the slow cooker. Serve with white rice for an authentic Cuban meal.
Provided by Vivienne Borchers
Categories Bean and Pea Side Dishes
Time 12h55m
Yield 8
Number Of Ingredients 10
Steps:
- Soak black beans in 6 to 8 cups of water, 8 hours to overnight.
- Drain beans. Place in a saucepan and cover with fresh water; add 2 teaspoons salt and bring to a boil. Cook until nearly tender, about 40 minutes.
- Combine remaining salt, onion, bell pepper, tomato sauce, garlic, olive oil, bay leaf, and cumin in a slow cooker. Add black beans and the cooking water.
- Mix well and cook on Low until the beans are tender and cooked through, 4 to 6 hours.
Nutrition Facts : Calories 225.4 calories, Carbohydrate 39.3 g, Fat 2.6 g, Fiber 9.4 g, Protein 12.8 g, SaturatedFat 0.5 g, Sodium 912.4 mg, Sugar 2.8 g
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.
SLOW COOKER BLACK BEANS
from "the cooking photographer" - http://www.thecookingphotographer.com/2010/03/kathias-costa-rican-style-black-bean.html
Provided by ellie3763
Categories Black Beans
Time 6h5m
Yield 9 serving(s)
Number Of Ingredients 4
Steps:
- Rinse beans well in a colander, then spread out on a baking sheet and sort out any rocks or bad looking beans.
- Place the beans in a slow cooker, and the garlic clove, and cover with hot water. Do not salt the beans at this point or the skins will get tough.
- Cook on low heat for 5 to 6 hours. Test for doneness. Turn off the heat and add the salt. Let the beans rest until you're ready to start the soup.
Nutrition Facts : Calories 173.2, Fat 0.7, SaturatedFat 0.2, Sodium 520, Carbohydrate 31.7, Fiber 7.7, Sugar 1.1, Protein 11
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.
BLACK VELVET BEANS
This recipe brings together the flavors of Mexico's Gulf Coast with the anise-like flavor of Mexican avocado leaves and the tang of sour oranges.
Provided by Luz Calvo and Catriona Rueda Esquibel
Categories Bean Side Slow Cooker Chile Pepper Cumin Garlic Citrus Orange Juice Backyard BBQ Soy Free Peanut Free Dairy Free Wheat/Gluten-Free Tree Nut Free Bell Pepper Vegetarian Vegan
Yield Makes 6 cups (1½ L) or about 8 servings
Number Of Ingredients 13
Steps:
- In a slow cooker on high heat, add beans and water.
- On a griddle on high heat, toast avocado leaves for a few seconds on each side, until aroma is released. Using fingers, crumble into bean pot, along with epazote.
- In a large frying pan on medium heat, sauté onions and bell peppers in oil until soft, about 10 minutes. Add garlic, chipotle, and cumin and sauté for 1 minute. Transfer mixture to bean pot. Cook beans on high for 4-6 hours or low 6-9 hours, or until skins are soft and insides are creamy. Add salt and cook, uncovered, for 20 minutes. Before serving, stir in sour orange juice and garnish with cilantro leaves.
FELICIA'S SLOW COOKER BLACK BEANS
My best friend gave me her recipe for Cuban-style black beans. I made minor tweaks to make them in the slow cooker. Serve with white rice for an authentic Cuban meal.
Provided by Vivienne Borchers
Categories Bean and Pea Side Dishes
Time 12h55m
Yield 8
Number Of Ingredients 10
Steps:
- Soak black beans in 6 to 8 cups of water, 8 hours to overnight.
- Drain beans. Place in a saucepan and cover with fresh water; add 2 teaspoons salt and bring to a boil. Cook until nearly tender, about 40 minutes.
- Combine remaining salt, onion, bell pepper, tomato sauce, garlic, olive oil, bay leaf, and cumin in a slow cooker. Add black beans and the cooking water.
- Mix well and cook on Low until the beans are tender and cooked through, 4 to 6 hours.
Nutrition Facts : Calories 225.4 calories, Carbohydrate 39.3 g, Fat 2.6 g, Fiber 9.4 g, Protein 12.8 g, SaturatedFat 0.5 g, Sodium 912.4 mg, Sugar 2.8 g
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