Slow Cooker Mexican Black Beans Recipes

SLOW COOKER MEXICAN BLACK BEANS AND RICE

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.

HOMEMADE MEXICAN STYLE BLACK BEANS

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 BEANS

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.

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.

FRIJOLES NEGROS- CROCK POT MEXICAN BLACK BEANS

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

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.

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.