Kellis Firecracker Black Bean Dip Crock Pot Recipes

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SLOW-COOKER CHIPOTLE-BLACK BEAN DIP



Slow-Cooker Chipotle-Black Bean Dip image

Guests will gobble up this delicious hot dip bursting with colorful corn, salsa and beans.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 4h15m

Yield 12

Number Of Ingredients 9

1 can (16 ounces) Old El Paso™ refried beans
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) whole kernel corn, red and green peppers, drained
1 cup Old El Paso™ Thick 'n Chunky salsa
2 chipotle chilies in adobo sauce (from 7-ounce can), chopped
2 teaspoons adobo sauce from can
1 1/2 cups shredded American-Cheddar cheese blend (6 ounces)
4 medium green onions, chopped (1/4 cup)
9 ounces tortilla chips

Steps:

  • Mix refried beans, black beans, corn, salsa, chilies, adobo sauce and 1 cup of the cheese in 1 1/2- to 2-quart slow cooker.
  • Cover and cook on Low heat setting 3 to 4 hours, stirring after 2 hours.
  • Sprinkle with remaining 1/2 cup cheese and the onions. Serve with tortilla chips. Dip will hold on Low heat setting up to 2 hours; stir occasionally.

Nutrition Facts : Calories 260, Carbohydrate 36 g, Cholesterol 20 mg, Fiber 7 g, Protein 11 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 660 mg

KELLI'S FIRECRACKER BLACK BEAN DIP (CROCK POT RECIPE)



Kelli's Firecracker Black Bean Dip (Crock Pot Recipe) image

This recipe is great for football tailgate parties, and with football season starting soon, thought I'd share this one!

Provided by Kelli Martin

Categories     Other Appetizers

Time 2h15m

Number Of Ingredients 7

1 can(s) refried black beans
3/4 c prepared salsa
1/4 c banana pepper rings, chopped
1 tsp taco seasoning
1/2 c monterray pepperjack cheese, shredded
3 green onions, chopped
tortilla chips and assorted cut up vegetables

Steps:

  • 1. Combine beans, salsa, banana peppers and taco seasoning in 2-quart Crock Pot slow cooker. Cover; cooke on Low 3-4 hrs. or on High 2 hrs.
  • 2. Top with cheese and green onions. Serve warm with Tortilla chips and vegetables.

GRANDMA SONY'S SLOW COOKER BLACK BEANS



Grandma Sony's Slow Cooker Black Beans image

My mother-in-law whipped up these black beans one day without really paying attention to what she was putting in and served them as a side. I have since had to reverse-engineer them to come up with this slow cooker recipe and found they are extremely versatile. They are excellent in burritos, over rice as a side or main dish, or just as a soup on their own. You can even add cheese to the leftovers to make a great dip for chips!

Provided by DNorth

Categories     Side Dish     Beans and Peas

Time 16h20m

Yield 10

Number Of Ingredients 14

1 pound dry black beans
4 cups chicken broth
1 (14 ounce) can diced tomatoes in juice
2 carrots, peeled and finely chopped
1 large onion, chopped
1 red bell pepper, chopped
2 teaspoons minced garlic, or more to taste
2 teaspoons ground cumin
2 teaspoons salt
2 teaspoons chili powder
1 teaspoon chopped jalapeno pepper, or more to taste
1 teaspoon ground black pepper, or more to taste
1 cup canned corn, drained
¼ cup brown sugar

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.

Nutrition Facts : Calories 224.8 calories, Carbohydrate 42.9 g, Cholesterol 2.4 mg, Fat 1.3 g, Fiber 8.7 g, Protein 11.7 g, SaturatedFat 0.2 g, Sodium 1062.8 mg, Sugar 10.1 g

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