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 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
HOMEMADE MEXICAN STYLE BLACK BEANS
Easily make Mexican black beans in a crockpot slow cooker. Gluten free & full of flavor. Soak beans overnight then cook for 8-12 hours. My family loves them!
Provided by Stephanie O'Dea AYearofSlowCooking.com
Time 8h20m
Number Of Ingredients 6
Steps:
- Use a 6-quart slow cooker. Soak your black beans overnight and drain
- Put the drained black beans into your slow cooker, then add the chopped garlic, broth, tomatoes, cumin, and chili powder. Stir well to combine.
- I used bouillon cubes for my broth. If you're on a low-sodium diet, you may want to use low-sodium broth, or only use 5 cups and then 1 cup of water
- cover and cook in crockpot on low for 8 hours. If you live in a high altitude area, you may need to cook for longer.
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.
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
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