Slow Cooker Black Beans Mexican

You can easily make restaurant quality mexican black beans at home in the crockpot slow cooker. Naturally gluten free and chock full of flavor you'll never want to buy the canned stuff again!

How to make Restaurant-style Mexican Black Beans in the crockpot slow cooker.

Black Beans in the CrockPot, Mexican Restaurant-Style

I've perfected mexican black beans. Which is a good thing, since Safeway had a buy-one-get-one-free deal and I still have 5 unopened bags in the cupboard.

side note: the kids and I are *fascinated* by that Extreme Couponing show--- holy cow! What are they going to do with 84 boxes of Captain Crunch?

anyhow.

It's summer, and I have fully embraced the "I don't want to do anything" vibe that summer gives off.

We're staying up too late, sleeping in, watching mindless television, (Wipe Out? really? who comes up with these things?) and sometimes forgetting personal hygiene.

you know, typical summer time stuff....

but yesterday I wanted to have something to show for myself, so I got up early and plugged in the crockpot.

and then went back to bed.

The Ingredients.

serves 8-10 as a side dish

mexican black bean crock pot ingredients on plate

1 pound black beans, soaked overnight, then drained

(if you don't have time to soak overnight, no problem. Here's my quick soaking method: Put them in a large pot, and cover completely with water. Bring to a rapid boil for 10 minutes, then turn off stove and cover pot. Let your beans sit for 1 hour, then drain water and put beans into crockpot)

6 cups chicken broth (if vegetarian, use veggie broth; I'm concerned water won't provide enough flavor)

6 cloves garlic, smashed and chopped

1 (14.5-ounce) can diced tomatoes, or 2 cups fresh chopped tomatoes

1 tablespoon cumin

1 tablespoon chili powder

The Directions.

Use a 6-quart slow cooker. Soak your black beans overnight and drain (or use quick soaking method described above).

I've heard that you should water your outside plants with the bean water, but I've never done so--- I really should give that a try.

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--- I've been cutting out salt and these Mexican beans tasted salty to me, but Adam and the kids thought they just tasted "good"---

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. We're at sea level and my Mexican black beans were perfect at 8 hours.

The Verdict.

Everyone in my house loved these--- I ate them alone, but Adam and the kids had them alongside quesadillas and rice. The baby had 3 servings (small plastic bowls) and then painted the highchair with bean goop.

The Mexican seasoning is fantastic--- the cumin and chili powder complement each other nicely and I liked the bits of tomato and garlic. If you want some heat, opt for a can of tomatoes and chiles (Rotel)-- there is no heat here, just flavor.

This morning, the black beans have soaked in more of the liquid, but taste marvelous, even cold. If you'd like to freeze in batches, be aware that the black beans will break down a bit-- no biggie, unless you'd like them picture-perfect.

You can easily make restaurant quality black beans at home in the crockpot slow cooker. Naturally gluten free and chock full of flavor you'll never want to buy the canned stuff again!

yield: serves 8-10 as a side dish print recipe

Restaurant Style Mexican Black Beans

INGREDIENTS:

The Ingredients.

1 pound black beans, soaked overnight, then drained (see note below)
6 cups chicken broth (if vegetarian, use veggie broth; I'm concerned water won't provide enough flavor)
6 cloves garlic, smashed and chopped
1 (14.5-ounce) can diced tomatoes, or 2 cups fresh chopped tomatoes
1 tablespoon cumin
1 tablespoon chili powder

NOTE:

if you don't have time to soak overnight, no problem. Put them in a large pot, and cover completely with water. Bring to a rapid boil for 10 minutes, then turn off stove and cover pot. Let your beans sit for 1 hour, then drain water and put beans into crockpot

INSTRUCTIONS:

The Directions.

Use a 6-quart slow cooker. Soak your beans overnight and drain (or use quick soaking method described above).
Put the drained beans into your slow cooker, then add the chopped garlic, broth, tomatoes, cumin, and chili powder. Stir well to combine.
Add broth. Cover and cook on low for 8 to 12 hours. If you live in a high altitude area, you may need to cook for longer. We're at sea level and my beans were perfect at 8 hours.

These slow cooker black beans would pair well with: