Tag: black beans

  • No Soak Slow Cooker Black Beans

    • 2½ cups dried black beans (picked through for debris and rinsed)
    • 6 cups water
    • 1 chopped onion
    • 4 whole garlic cloves
    • 1 (4oz.) can green chilies
    • 1 bay leaf
    • 2 tablespoons Cumin
    • 2 tablespoons Chili powder
    • 1 tablespoon salt
    1. Place all ingredients into your slow cooker.
    2. Give it a swirl to stir in the seasoning.
    3. Cover and cook on HIGH for 4-5 hours or LOW 6-8 hours.
    4. If you’re running low on water as they cook, go ahead and add more.
    5. You’ll know when the beans are done by scooping up a few, then gently blow on them. The skin will split when they are ready to eat.
    6. Scoop out for desired meal and enjoy.
    7. Storing- I scoop out the cooled beans using a slotted spoon and into a zip lock bag. I mash the garlic into the juices and add a cup or so of juice to the beans.
    8. I store in my refrigerator up to a week, or freeze up to 6 months.

     
    From: Today’s Creative Life

  • Slow Cooker Black Beans

    • 2 cans black beans undrained or (2 cups dry black beans – soaked overnight)
    • 5 bay leaves
    • 1⁄2 onion (cut in two quarters) (or 3 tbsp onion flakes)
    • 2 garlic cloves (or 1 tsp garlic powder)
    • 2 teaspoons salt
    • enough water to fill slow cooker.

    Cook on low until done.

     

    • 2 cans black beans (don’t drain)
    • 1/2 tsp cumin
    • 1/2 tsp garlic powder
    • 1/4 – 1/2 cp cilantro
    • 1 cup broth