Felicias Slow Cooker Black Beans Recipes

GRANDMA SONY'S SLOW COOKER BLACK BEANS

Steps:

• Sort black beans and place into a large container. Cover with several inches of cool water; let soak, 8 hours to overnight. Rinse and drain.
• Combine black beans, chicken broth, tomatoes, carrots, onion, red bell pepper, garlic, cumin, salt, chili powder, jalapeno, and black pepper in a slow cooker.
• Cover and cook on High until mixture has reduced and beans are tender, about 8 hours. Stir in corn and brown sugar 1 hour before serving.

FELICIA'S SLOW COOKER BLACK BEANS

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.

SLOW COOKER MEXICAN BLACK BEANS

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.

FELICIA'S SLOW COOKER BLACK BEANS

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.

BLACK VELVET BEANS

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.

SLOW COOKER BLACK BEANS

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.

SLOW-COOKER HAM AND BLACK-EYED PEA SOUP

Steps:

• Spray 5-quart slow cooker with cooking spray.
• In 12-inch skillet, heat oil over medium heat. Add onion, carrots and celery; cook and stir 5 to 6 minutes or until vegetables soften. Add garlic and thyme; cook and stir 1 minute. Transfer to slow cooker.
• Add broth, black-eyed peas and ham hock to slow cooker.
• Cover; cook on Low heat setting 7 to 8 hours or until meat on ham hock is tender and easily separated from bone.
• Remove ham hock. Remove ham from bone; discard bone. Shred ham; return to slow cooker, and stir.
• Skim off any excess fat from top of soup. Add parsley, and serve.