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 BLACK BEANS
Slow Cooker Black Beans are easy to make, inexpensive, filling, and delicious. Inspired by Chipotle's black beans, but with BACON.
Provided by Meggan Hill
Categories Side Dish
Time 4h30m
Number Of Ingredients 13
Steps:
- Drain and discard soaking liquid. In a 3-quart saucepan, sauté bacon until it begins to crisp, about 5 minutes.
- Add onions, bell pepper, cumin, and 1/2 tsp. salt. Continue to cook about 5 minutes longer, until vegetables are softened. Stir in garlic and oregano and cook until fragrant, about 30 seconds.
- Add water, beans, bay leaves, and red pepper flakes. Bring to a boil. Pour into a large crock pot and cook on HIGH for 3 to 4 hours or LOW 7 to 8 hours (see notes).
- Remove and discard bay leaves. Add cilantro and lime juice and season to taste with salt and pepper.
Nutrition Facts : Calories 225 kcal, Carbohydrate 40 g, Protein 14 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 46 mg, Fiber 10 g, Sugar 3 g, ServingSize 1 serving
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.
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
SLOW COOKER MEXICAN RICE AND BEANS
Steps:
- Rinse the jasmine rice in a colander until the water turns from cloudy to clear. Don't skip the rinse!
- Combine rice, broth, tomatoes, and taco seasoning in a slow cooker. Cook in medium for 1 hour.
- Add your beans and salsa, stir, and cook an additional hour to hour and a half, until the rice begins to soften.
- Mix in your cheese, and top with cheese as well if you like, then cook a final 30 minutes.
- Serve with cilantro, tomato, avocado, or toppings of your choice. This recipe also goes great for taco filling!
SIMPLEST SLOW COOKER BLACK BEANS
Notes: Don't be afraid to make these ahead of time, as they continue to develop more flavor as the beans sit in their cooking liquid. Olive oil is something I always add to my slow-cooker cooked beans (see here). I think it adds flavor, especially once the beans finish cooking and are cooling in the flavorful cooking liquid. Feel free to omit if you wish. Pepper flakes: if you like a little bit of spice, add the the chili flakes; if you don't, omit or use less. 1 teaspoon will not make for especially spicy beans, but there will be a nice kick. To make these in the Instant Pot, into the Instant Pot add all of the ingredients listed below along with 6 cups of water. Start with 2 teaspoons kosher salt. Turn the valve to sealing. Set the IP to Manual, High Pressure, 30 minutes. Let it release naturally for at least 20 minutes. Uncover. Taste. Add more salt (I often add 1 to 2 more teaspoons of salt) to taste.
Provided by Alexandra Stafford
Categories Beans
Time 8h5m
Number Of Ingredients 7
Steps:
- Place the beans, onion half, bay leaf, garlic, 2 teaspoons kosher salt, pepper flakes (if using), and olive oil (if using) into a slow cooker. Cover with 8 cups of water. Cover pot. Cook on high heat for 6 to 8 hours or until the beans are done, but start checking at the 4-hour mark - all slow cookers are different and times might vary, too, depending on the age of your beans.
- Taste. Add more salt to taste. I add 2 more teaspoons, but start with 1 or a 1/2 teaspoon and adjust from there. Note: When you first taste a bean, do not expect to be wowed. The beans develop more flavor as they cool in their cooking liquid, which will continue to season them. As noted above, I find they taste even better on day 2.
- Store the beans in their cooking liquid. I love these deli quart containers for this purpose. I freeze the beans in their cooking liquid in these quart containers as well.
SLOW-COOKER MEXICAN BEANS
Elevate beans to a new and delicious flavor level with a punch of chili powder and taco seasoning.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 7h10m
Yield 17
Number Of Ingredients 8
Steps:
- In 4-quart Dutch oven, heat beans and water to boiling. Reduce heat to low; cover and simmer 1 hour.
- Drain beans. In 3- to 4-quart slow cooker, mix beans and remaining ingredients.
- Cover; cook on Low heat setting 6 to 7 hours. Beans will hold on Low heat setting up to 2 hours; stir occasionally.
Nutrition Facts : Calories 150, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 9 g, Protein 8 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 3 g, TransFat 0 g
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.
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
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.
THE BEST SLOW COOKER BLACK BEANS
These are the BEST Slow Cooker Black Beans ever! Full of flavor, a total crowd pleaser and naturally vegetarian, gluten free and dairy-free.
Provided by Taesha Butler
Categories Main Course
Number Of Ingredients 11
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.
Nutrition Facts : Calories 114 kcal, Carbohydrate 18 g, Protein 5 g, Fat 3 g, SaturatedFat 2 g, Sodium 1378 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 cup
SLOW COOKER CHARRO BEANS
Slow Cooker Charro Beans are flavored with bacon, garlic, tomatoes, green chiles, jalapeños, cilantro, and spices...a perfect side dish for Mexican food!
Provided by Samantha Skaggs
Categories Side Dish
Time 10h20m
Number Of Ingredients 12
Steps:
- Place the beans in a colander, rinse well, and remove any stones or shriveled beans.
- Cook the bacon until just crispy. Drain, chop, and set aside.
- Pour the beans into the slow cooker. Cover with water and beef broth. Add chopped bacon, garlic, jalapeño (if using), cumin, garlic powder, and chili powder. Cover and cook on low for 7 to 9 hours or until almost done. Stir in the Rotel and chopped cilantro; cover and cook for an additional hour or until tender (the total cooking time will likely be between 8 to 10 hours, depending on how hot your particular slow cooker runs). When the beans are done, season with salt and freshly ground pepper, to taste (stir in 1/2 teaspoon of salt at a time, tasting before adding more).
Nutrition Facts : Calories 286 kcal, Carbohydrate 39 g, Protein 16 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 246 mg, Fiber 9 g, Sugar 2 g, ServingSize 1 serving
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.
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