SLOW COOKER BLACK BEANS
Slow Cooker Black Beans are easy to make, inexpensive, filling, and delicious. Inspired by Chipotle's black beans, but with BACON.
Provided by Meggan Hill
Categories Side Dish
Time 4h30m
Number Of Ingredients 13
Steps:
- Drain and discard soaking liquid. In a 3-quart saucepan, sauté bacon until it begins to crisp, about 5 minutes.
- Add onions, bell pepper, cumin, and 1/2 tsp. salt. Continue to cook about 5 minutes longer, until vegetables are softened. Stir in garlic and oregano and cook until fragrant, about 30 seconds.
- Add water, beans, bay leaves, and red pepper flakes. Bring to a boil. Pour into a large crock pot and cook on HIGH for 3 to 4 hours or LOW 7 to 8 hours (see notes).
- Remove and discard bay leaves. Add cilantro and lime juice and season to taste with salt and pepper.
Nutrition Facts : Calories 225 kcal, Carbohydrate 40 g, Protein 14 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 46 mg, Fiber 10 g, Sugar 3 g, ServingSize 1 serving
SLOW-COOKER CUBAN-STYLE BLACK BEANS
These slow-cooker beans are super flavorful and tender. To save time, process the garlic cloves in a small food processor instead of mincing them by hand. You can also make this a day ahead and refrigerate overnight to give the flavors more time to mingle. Garnish with fresh cilantro leaves, if desired.
Provided by EatingWell Test Kitchen
Categories Healthy Caribbean Recipes
Time 8h20m
Number Of Ingredients 13
Steps:
- Sort and wash the beans according to the package directions. Stir together the beans, chicken stock, water, onion, green bell pepper, and bay leaf in a 6-quart slow cooker. Cover and cook on LOW until the beans are tender, 8 to 10 hours. Discard the onion, bell pepper, and bay leaf.
- Meanwhile, heat the oil in a medium skillet over medium. Add the red bell pepper and garlic, and cook, stirring often, until very tender, about 8 minutes. Add the cumin, and cook, stirring constantly, until toasted, about 30 seconds. Add the tomato paste, and cook, stirring often, until darkened, about 1 minute. Stir the skillet mixture into the beans. Stir in the cilantro and salt.
Nutrition Facts : Calories 173 calories, Carbohydrate 25 g, Fat 4 g, Fiber 4 g, Protein 9 g, Sodium 356 mg, Sugar 4 g
SLOW COOKER CUBAN BLACK BEANS - FRIJOLES NEGROS
A truly authentic, delicious, and simple recipe for Cuban Black Beans made in the slow cooker. Even better when eaten on the second day...a perfect make-ahead meal.
Provided by Blanca
Time 6h20m
Number Of Ingredients 12
Steps:
- Rinse beans with water, picking out any debris. Place into slow cooker. Add the 6-7 cups of water.
- In a medium-sized skillet, heat olive oil over medium heat. Once warm, add chopped green pepper and onion. Cook for 4-5 minutes until slightly softened.
- Lower the heat to medium-low and add oregano, cumin, bay leaf, garlic, and 1 teaspoon salt. Cook for 2-3 minutes more. Add sauteed mixture to slow cooker along with another 2 teaspoons salt.
- Cook on low setting for 6-7 hours or until beans are tender. Time may vary according to different slow cookers.
- Remove bay leaf and discard. Using a slotted spoon, measure out 1 cup of beans from slow cooker (they should be very tender). Place on a plate and mash well with a fork (this will help thicken the beans). Add mashed beans back to slow cooker and stir gently.
- Stir in vinegar and sugar and taste to check seasonings. Add more salt, if needed.
- Serve over rice.
CUBAN BLACK BEAN SOUP IN THE SLOW COOKER
This isn't your mother's slow cooker recipe! No cans of creamed soup or spice packets here. This is a fragrantly spiced, slightly tangy soup full of vegetables and Cuban goodness that's good tasting and good for you. And there's no need to soak the beans overnight! Serve over steaming hot brown rice.
Provided by WorkingCookingMom
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 4h25m
Yield 6
Number Of Ingredients 15
Steps:
- Rinse beans and remove any particles or bad beans; place in a saucepan and cover with 2 inches water. Add celery and bay leaves. Bring to a boil and cook over high heat, adding more water as necessary, for 10 minutes. Drain beans and remove and discard celery.
- Meanwhile, heat oil in a large skillet over medium high heat. Add onion, bell pepper, and carrot; saute until onions are fairly translucent, about 5 minutes. Add garlic, cumin, and chile flakes; continue to cook until heated through and fragrant, 1 to 2 minutes. Remove from the heat.
- Place tomatoes and water in a slow cooker. Add onion mixture, beans, and bay leaves.
- Cook until beans are tender enough that you can easily smash one between your tongue and the top of your mouth, on Low for 6 hours or High for 4 hours. Add vinegar. Taste to adjust seasonings and add hot pepper sauce.
Nutrition Facts : Calories 191.3 calories, Carbohydrate 32.5 g, Fat 3.1 g, Fiber 7.6 g, Protein 9.4 g, SaturatedFat 0.5 g, Sodium 803.5 mg, Sugar 4.6 g
CUBAN-STYLE BLACK BEANS
Provided by Food Network
Categories side-dish
Time 5h5m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Soak the beans with the baking soda in 10 cups of water for about 3 hours. Rinse and drain.
- Add the beans to a Dutch oven and add 10 cups fresh water, along with the olive oil, cumin, oregano, sugar, vinegar, cilantro stems, bay leaves and onion. Simmer until the beans are soft, about 2 hours. Add 2 teaspoons of salt (or more to taste) and freshly ground black pepper to taste.
SLOW-COOKER BLACK BEANS AND RICE
Traditional black beans and rice is made slow cooker easy without sacrificing the spices and seasoning this dish is famous for.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h20m
Yield 6
Number Of Ingredients 12
Steps:
- In 3 1/2- to 6-quart slow cooker, mix all ingredients except rice.
- Cover; cook on High heat setting 6 to 8 hours.
- Remove bay leaves. Serve beans over rice. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Facts : Calories 385, Carbohydrate 77 g, Cholesterol 0 mg, Fiber 14 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 500 mg
SLOW COOKER CUBAN BLACK BEANS
Make and share this Slow Cooker Cuban Black Beans recipe from Food.com.
Provided by Sherri L.
Categories Black Beans
Time 8h10m
Yield 5 Cups, 5 serving(s)
Number Of Ingredients 11
Steps:
- Place all ingredients except for the lime juice in a slow cooker.
- Cook on low heat for 8 hours.
- Remove the bay leaves and whole garlic cloves from the beans.
- Stir the lime juice into the cooked beans.
Nutrition Facts : Calories 140.3, Fat 0.6, SaturatedFat 0.2, Sodium 943.4, Carbohydrate 26.4, Fiber 8.8, Sugar 1.8, Protein 8.7
SLOW-COOKER BLACK BEAN SOUP
Start your slow cooker in the morning and by dinnertime, you'll have deeply spiced black beans that just need a quick blend to become a velvety and vegan black bean soup. While not essential, a smidgen of baking soda helps the beans soften so they end up almost fudgy. Blending some of the beans with their liquid gives the soup body; for a very smooth soup, purée the whole mixture. A little vinegar and a flourish of toppings keep it from being one-note. Leftovers will thicken overnight, so thin as needed with water or turn them into refried beans.
Provided by Ali Slagle
Categories dinner, lunch, beans, soups and stews, appetizer, main course
Time 10h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a 5- to 8-quart slow cooker, combine the beans, onion, garlic, chipotle chile and sauce, cumin, bay leaves and/or oregano, and baking soda, if using. Add 6 cups of water and 1 teaspoon salt and stir to combine. Cover and cook on low until the beans are tender, 8 to 10 hours. Taste more than one bean to ensure they're all cooked through; they should also flatten without much effort when pressed between your fingers.
- Remove and compost the bay leaves. Transfer the onion, garlic and chipotle chile to a blender or food processor, along with about 2 cups of the beans and broth. (You can purée more or less of the soup, depending on desired consistency.) Blend until smooth. Pour puréed soup back into the slow cooker, stir in the vinegar, then season to taste with salt. Eat with desired toppings.
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