A good "base" recipe for black beans in the crock pot. Once they're finished, you can use the beans as dinner (with rice!) or as a base for other black beans (in place of canned black bean).
1. Pick through the beans (check for dirt clumps and small rocks) and rinse them. Cover completely with water (plus about 3-4 inches) and soak overnight. In the morning, drain and rinse the beans.
2. Put the beans in your crock pot. Add onions (chopped, sliced or quartered ) and garlic (peeled; you can chop if you prefer). Add a few teaspoons of salt.
3. Cover the beans with 4 inches of water, broth, or a combination of both. (I use water + a vegetable bouillon cube).
4. Cook on HIGH for 6 hours, checking occasionally for doneness.
This is a flexible way to cook your beans in your crock pot.
Other suggestions:
- some of the water can be replaced with broth of your choice (or add broth cubes when you add water)
- during the last hour, remove some of the water and add either a jar of salsa or can of tomatoes/chiles (such as rotel)
- If not for vegetarians: while the beans are cooking in the crock pot, add a ham bone to impart the flavor. Vegetarians can use a few drops of Liquid Smoke for a similar flavor (use with caution, it's strong!)
- during last hour, add seasong such as cumin, salt, pepper, etc.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (629g) | ||
Recipe Makes: Servings | ||
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Calories: 1644 | ||
Calories from Fat: 60 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 33mg | 1 % | |
Potassium 7047.3mg | 185 % | |
Total Carbohydrate 305.2g | 90 % | |
Dietary Fiber 72g | 288 % | |
Sugars, other 233.2g | ||
Protein 101.2g | 145 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1644
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