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Slow Cooker Seasoned Black Beans
Slow Cooker Seasoned Black Beans
"We eat a lot of beans and rice in our family. We make burrito bowls, burritos, salads and more. Although beans are pretty inexpensive, it's even a better bargain when you buy dried beans and make your own. This way I can control the ingredients, adding different variations week to week. We generally like them a little spicy with a Cuban flair. Our go to quick dinner is beans, rice, avocado, salsa, cheese and lettuce. Healthy and quick!"
Notes
Serves8 people
Preparation Time15 min
Ingredients
- 3 cups dried black beans
- 6 cups water
- 1 medium chopped onion
- 1 (14-ounce) green chilies
- 1 bayleaf
- 2 tablespoons cumin
- 2 tablespoons chili powder
- 1 tablespoon salt
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Place all ingredients into your slow cooker.
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Give it a swirl to stir in the seasoning.
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Cover and cook on HIGH for 4-5 hours or LOW 6-8 hours.
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If you're running low on water as they cook, go ahead and add more.
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You'll know when the beans are done by scooping up a few, then gently blow on them. The skin will split when they are ready to eat. Scoop out for desired meal and enjoy. Storing- I scoop out the cooled beans using a slotted spoon and into a zip lock bag. I mash the garlic into the juices and add a cup or so of juice to the beans. I store in my refrigerator up to a week, or freeze up to 6 months.
