Black Jack Monterey Beansslow Cooker Recipes
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.
SPICY SLOW COOKER BLACK BEAN & HOMINY
I'm not a vegetarian, but this delicious vegetarian recipe is filling, nutritious, inexpensive and incredibly versatile. The main spiciness comes from the small can of chopped chilies, so if you like flavor without heat, just remove them and you still have a very tasty recipe. I modified the idea from a slow cooker recipe book I found at my mother's house after a bit of tinkering. Cooking time will vary depending on how you want to use the recipe. As the default, the cooking times will make a stew. Subtract 1-2 hours for soup, add 1-2 hours to thicken for a hearty taco filling. This is delicious served over rice, egg noodles, and nachos. For a little more kick, I also like to add a few splashes of Tabasco Chipotle Flavor sauce. Also yummy topped with a little sour cream, salsa or cheese (Monterey Jack is my personal favorite). Feel free to play with this recipe! It's great as leftovers too in large part because of how versatile it is. For example, I served it last week over rice with cheese and the next night over nachos with sour cream and olives. Great both times!
Provided by Daisy D Petals
Categories Stew
Time 4h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Prep slow cooker by spraying lightly with cooking spray, then preheat.
- Add all ingredients to slow cooker and stir until blended.
- Cook for 4 hours on high or 6 hours on low.
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