22 September, 2011

Crock-Pot Black Beans

The Tabasco and red wine vinegar give these beans a nice "kick."  Serve over rice, puree for soup or drain and mash for dip.

Crock-Pot Black Beans ingredients
Makes 3 cups (drained)
Canola cooking spray
2 (16-oz) cans black beans, drained
1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chilies
(2 cups / 16-oz) chicken broth or Smoked Ham Stock 
1.5 tsp crushed oregano leaves
1.5 tsp cilantro leaves
0.5 to 1 tsp ground thyme
0.5 to 1 tsp onion powder
0.75 tsp granulated garlic (or 4 to 5 cloves minced garlic)
0.5 tsp Lemon Pepper
0.5 tsp ground cumin
0.5 tsp chili powder
1 tsp red wine vinegar (try this)
0.5 tsp Tabasco Sauce
2 bay leaves

Sour cream

Crock-Pot Black Beans Directions
Get ready
Assemble ingredients and equipment. Lightly spray inside of crock-pot with the canola cooking spray. 

Dump and cook
Add beans to crock-pot. Squish one handful of beans. Then, stir in remaining ingredients.

Cover and cook on Low for nine (9) hours (no problem if they cook longer).

Serve with warm cooked rice; add dollop of sour cream.

Alternatively, puree for soup. For dip, drain beans, reserving stock for another purpose. Mash beans with a fork to an uneven consistency. 

Crock-Pot Black Beans Notes
  • Before serving, I drain and reserve some stock for cooking chicken breasts. Using the quantities above, there's enough stock to cook two chicken breasts in the crock-pot. I like to shred the chicken, and thoroughly coat with the black bean sauce; the texture and concentrated flavor reminds me of mole. Served on toasted Oroweat Multi-Grain Sandwich Thins, a terrific sandwich.

  • Some inspiration from the CDKitchens recipe here.

You might like
Frijoles Negros A La Criolla
NYT Simmered Black Beans from NYTimes.com
Layered Black Bean Dip from She Wears Many Hats

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