SIMPLEST SLOW COOKER BLACK BEANS
Notes: Don't be afraid to make these ahead of time, as they continue to develop more flavor as the beans sit in their cooking liquid. Olive oil is something I always add to my slow-cooker cooked beans (see here). I think it adds flavor, especially once the beans finish cooking and are cooling in the flavorful cooking liquid. Feel free to omit if you wish. Pepper flakes: if you like a little bit of spice, add the the chili flakes; if you don't, omit or use less. 1 teaspoon will not make for especially spicy beans, but there will be a nice kick. To make these in the Instant Pot, into the Instant Pot add all of the ingredients listed below along with 6 cups of water. Start with 2 teaspoons kosher salt. Turn the valve to sealing. Set the IP to Manual, High Pressure, 30 minutes. Let it release naturally for at least 20 minutes. Uncover. Taste. Add more salt (I often add 1 to 2 more teaspoons of salt) to taste.
Provided by Alexandra Stafford
Categories Beans
Time 8h5m
Number Of Ingredients 7
Steps:
- Place the beans, onion half, bay leaf, garlic, 2 teaspoons kosher salt, pepper flakes (if using), and olive oil (if using) into a slow cooker. Cover with 8 cups of water. Cover pot. Cook on high heat for 6 to 8 hours or until the beans are done, but start checking at the 4-hour mark - all slow cookers are different and times might vary, too, depending on the age of your beans.
- Taste. Add more salt to taste. I add 2 more teaspoons, but start with 1 or a 1/2 teaspoon and adjust from there. Note: When you first taste a bean, do not expect to be wowed. The beans develop more flavor as they cool in their cooking liquid, which will continue to season them. As noted above, I find they taste even better on day 2.
- Store the beans in their cooking liquid. I love these deli quart containers for this purpose. I freeze the beans in their cooking liquid in these quart containers as well.
QUICK AND EASY BLACK BEAN SOUP
All you need is a couple cans of beans, an onion, some bacon, and spices to whip up this simple but delicious soup.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Place bacon in a cold pot. Turn heat to medium, cook and stir until the bacon is cooked but not crisp.
- Stir in onion; cook and stir for 5 minutes, until the onion turns translucent and golden.
- Stir in garlic; cook for 2-3 minutes. Add chicken stock, turn heat to medium-high. Stir in oregano, cayenne and salt. Add black beans and water. Return to a simmer.
- Simmer on medium-low, stirring occasionally, for 20-30 minutes. While it's cooking, mash about half the beans to thicken the soup.
- Stir in black pepper and cumin. Add salt to taste.
- Make the relish by stirring together minced green onion, sambal paste, and lime juice.
- Serve garnished with relish, chopped green onions, and sour cream.
Nutrition Facts : Calories 320.4 calories, Carbohydrate 43.5 g, Cholesterol 19.9 mg, Fat 8.8 g, Fiber 15.9 g, Protein 18.8 g, SaturatedFat 3.5 g, Sodium 1182.3 mg, Sugar 2.7 g
THE BEST SLOW COOKER BAKED BEANS (DAD'S RECIPE)
This recipe was handed down from my dad. I adjusted it to go into the slow cooker. It's a lot easier. Just set it and forget it.
Provided by Sandy Lafleur
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 17h10m
Yield 8
Number Of Ingredients 9
Steps:
- Place the navy beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and transfer beans to a pot; add enough water to cover beans.
- Bring water to a boil, reduce heat, cover pot, and simmer until beans are slightly tender, about 1 hour.
- Mix 4 cups water, molasses, brown sugar, salt, mustard, and pepper together in a bowl until smooth.
- Mix beans, salt pork, and onion together in a slow cooker. Add molasses mixture and more water to cover beans if needed; stir well.
- Cook on Low for 8 to 10 hours.
Nutrition Facts : Calories 374.3 calories, Carbohydrate 54 g, Cholesterol 12.2 mg, Fat 12.4 g, Fiber 13.9 g, Protein 13.5 g, SaturatedFat 4.3 g, Sodium 508.2 mg, Sugar 17.4 g
INSTANT POT® BLACK BEAN SOUP
This is a super-easy 'dump' soup for cold evenings. Adjust seasonings based on your preferred flavor profile. We love garlic and cumin, but our children prefer mild heat. This recipe is for a 3-quart instant pot. Adjust if you have a larger pressure cooker. Really good served as-is, but exceptional with rice.
Provided by CDKIRSHNER
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 1h45m
Yield 4
Number Of Ingredients 15
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add oil and saute onion, bell pepper, celery, and garlic until onion becomes translucent, 3 to 5 minutes.
- Combine water and bouillon in a bowl, stir to dissolve, and add to the pot. Add beans, tomatoes, and corn and stir until well mixed. Bring to a simmer. Add salt, chili powder, cumin, bay leaf, and black pepper and stir well.
- Close and lock the lid. Set valve to sealing and select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Nutrition Facts : Calories 342.3 calories, Carbohydrate 59.5 g, Cholesterol 0.3 mg, Fat 5.1 g, Fiber 13.7 g, Protein 18.2 g, SaturatedFat 0.9 g, Sodium 1600.9 mg, Sugar 5 g
SLOW COOKER BLACK BEANS
A very simple, all-day, slow cooker simmer for delicious black beans with a kick. This is a great base recipe with lots of room for interpretation.
Provided by Nate
Categories Side Dish Beans and Peas
Time 6h10m
Yield 12
Number Of Ingredients 8
Steps:
- Pour beans into a bowl and remove any debris. Rinse generously with water and strain.
- Combine black beans, water, onion, garlic, salt, pork bone, jalapeno pepper, and bay leaf in a slow cooker.
- Cover and cook on High, stirring at least once after 1 hour, until cooked down and beans are tender, 6 to 8 hours.
Nutrition Facts : Calories 134.2 calories, Carbohydrate 24.9 g, Fat 0.6 g, Fiber 5.9 g, Protein 8.3 g, SaturatedFat 0.1 g, Sodium 296.8 mg, Sugar 1.4 g
INSTANT POT® CUBAN-STYLE BLACK BEANS
Black beans are a staple in Cuban cooking, typically served with either yellow or white rice. Give them a good squeeze of fresh lime juice, garnish with some chopped cilantro (we also add some chopped onion and a drizzle of olive oil), and you're in for a treat. These beans freeze well and reheat beautifully in the microwave.
Provided by lutzflcat
Categories Side Dish Beans and Peas
Time 1h25m
Yield 8
Number Of Ingredients 15
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add chopped bacon and cook until browned, 5 to 8 minutes. Add onion and jalapeno and cook until tender, about 5 minutes more. Add garlic and saute another 30 seconds.
- Add water, chicken broth, dried beans, vinegar, sazon, cumin, oregano, bay leaf, salt, and pepper to the pot and stir. Close and lock the lid, select Manual function, and set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Unlock and remove the lid. Stir beans and remove bay leaf. Season with salt and pepper to taste.
- Serve beans with a wedge of fresh lime and garnish with cilantro.
Nutrition Facts : Calories 233.9 calories, Carbohydrate 39.9 g, Cholesterol 6 mg, Fat 2.6 g, Fiber 9.5 g, Protein 14.4 g, SaturatedFat 0.7 g, Sodium 1291.3 mg, Sugar 2.5 g
CROCKPOT MEXICAN BLACK BEANS
Skip buying canned beans and make these easy Crockpot Mexican Black Beans instead! They freeze well and directions for freezing is also included!
Provided by Down Redbud Drive
Categories Side Dish
Time 10h10m
Number Of Ingredients 9
Steps:
- Turn your crockpot on high and dump the dry black beans in.
- Fill the crockpot with just enough water to cover the beans by an inch.
- Add the rest of the ingredients in and stir to mix.
- Let them cook on high for 30 minutes.
- Add 2 more cups of water and stir again.
- Let the beans continue to cook on high for 3.5 more hours.
- Add one more cup of water and stir.
- Switch your crockpot to low and let it cook for 6-8 hours, or overnight. I cooked mine overnight and woke up to the beautiful aroma of Mexican filling the house!
- Turn the crockpot off and let the beans cool down.
- Once they reach a temperature where they can be handled, scoop two cups of beans into a quart size freezer bag for easy storage. Continue until all the beans are gone from the crockpot.
Nutrition Facts : Calories 128 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 6 grams fiber, Protein 7 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 314 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
CLASSIC BLACK BEAN SOUP
Enjoy your dinner with this black bean soup - perfect for a tasty meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h10m
Yield 6
Number Of Ingredients 17
Steps:
- In 2-quart saucepan, place beans and enough water to cover beans by 2 inches. Heat to boiling; boil 2 minutes. Remove from heat. Cover; let stand 1 hour. Drain beans; set aside.
- In 3- or 4-quart saucepan, heat oil over medium-high heat. Cook 3 cups onions and the bell pepper in oil 8 minutes, stirring frequently, until tender. Add cumin, oregano and garlic; cook and stir 1 minute. Add drained beans, broth and water. Heat to boiling; reduce heat. Partially cover; simmer 1 hour 30 minutes or until beans are tender. Remove from heat; cool slightly.
- In blender, place half of bean mixture. Cover; blend on high speed until smooth. Return pureed soup to remaining soup in pan. Stir in lime juice, pepper sauce, salt and pepper. Serve with cheese, finely chopped onion, sour cream and cilantro.
Nutrition Facts : Calories 210, Carbohydrate 34 g, Fat 1/2, Fiber 11 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 370 mg
FRIJOLES NEGROS- CROCK POT MEXICAN BLACK BEANS
At last I have achieved the perfect flavour of traditional black beans with the crock pot. It takes long but it is because of the crock pot; preparation really takes you few minutes of your time. Waiting is worth it and freezing some is an excellent way to enjoy this versatile dish any day. After you have cooked them you can garnish them with diced tomatoes, fresh onion, oregano and some olive oil. If served cold it is great to add some fresh finely chopped jalapeños and some drops of lemon juice. Still hot, you can separate the juice from the beans and use it for cooking rice or just drinking it in a cup with diced avocado and sour cream. There are many ways you can enjoy black beans, this is just the starting point. Buen Provecho!
Provided by soleta
Categories Black Beans
Time 20h
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
INSTANT POT® BLACK BEANS
You can use your pressure cooker to cook dried black beans from scratch in under an hour (way faster than soaking them overnight and cooking them on the stove!) And, you can skip buying them canned. If you do decide to soak, check your appliance manual because cooking time will be even shorter.
Provided by LauraF
Categories Side Dish Beans and Peas
Time 50m
Yield 7
Number Of Ingredients 1
Steps:
- Pour beans into a multi-functional pressure cooker (such as Instant Pot®). Cover with a few inches of cool water. Close and lock the lid. Select Manual; set timer for 21 minutes on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Drain beans and let cool.
Nutrition Facts : Calories 118.1 calories, Carbohydrate 21.6 g, Fat 0.5 g, Fiber 5.3 g, Protein 7.5 g, SaturatedFat 0.1 g, Sodium 1.7 mg, Sugar 0.7 g
BLACK BEAN DIP
Reduced calorie dip that's packed with flavor. Let the dip chill while the chips are being prepared. The consistency will be thicker and the beans will have time to absorb the spices.
Provided by dramstad
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a mixing bowl, mash the beans with a fork. Combine the salad dressing, sour cream, green chilies, cilantro, chili powder, garlic powder and hot pepper sauce. Blend well. Refrigerate for 30 minutes. Serve with the baked tortilla chips.
- Spray the tortillas lightly with olive oil, and sprinkle lightly with salt. Bake until crisp and lightly browned.
Nutrition Facts : Calories 56.2 calories, Carbohydrate 4.7 g, Cholesterol 7.3 mg, Fat 4 g, Fiber 0.8 g, Protein 0.8 g, SaturatedFat 1.5 g, Sodium 1237.4 mg, Sugar 2.5 g
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