Crock Pot Aztec Black Beans Recipes

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GRANDMA SONY'S SLOW COOKER BLACK BEANS

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



Grandma Sony's Slow Cooker Black Beans image

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

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

BACON BLACK BEANS

I looked all over for a recipe for black beans that included my favorite ingredients. When I couldn't find one, I started experimenting. These have become one of our favorite side dishes with Mexican meals. The lime juice adds a real tang to the recipe.

Provided by Kendra

Categories     Black Beans

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9



Bacon Black Beans image

Steps:

  • Saute bacon until crisp, then set aside.
  • Drain all except 1 T bacon grease.
  • Saute onion and jalapeno in remaining bacon grease.
  • Add all remaining ingredients except bacon and simmer until beans are hot and tomatoes have reduced a bit.
  • Top with bacon pieces.
  • If you like more spice you can either leave some seeds in the jalapenos or add a pinch of cayenne pepper.

Nutrition Facts : Calories 297.5, Fat 16.1, SaturatedFat 5.3, Cholesterol 23.1, Sodium 294.3, Carbohydrate 27.7, Fiber 8.8, Sugar 4.7, Protein 12.2

6 slices bacon, chopped
1 cup chopped onion
1 jalapeno pepper, seeded and finely diced
1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can tomatoes (I use petite diced tomatoes)
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 tablespoons lime juice

CROCK POT AZTEC BLACK BEANS

Make and share this Crock Pot Aztec Black Beans recipe from Food.com.

Provided by Geema

Categories     Black Beans

Time 10h10m

Yield 8 serving(s)

Number Of Ingredients 2



Crock Pot Aztec Black Beans image

Steps:

  • Rinse black beans, removing any stones or foreign objects.
  • Cover with water, soak all night.
  • Drain beans and place in crock pot with salsa.
  • Add enough water to just cover beans.
  • Cover and cook on low 8-10 hours.

Nutrition Facts : Calories 211.1, Fat 0.9, SaturatedFat 0.2, Sodium 375.8, Carbohydrate 39.4, Fiber 9.7, Sugar 3.2, Protein 13.3

1 lb dried black beans (or turtle beans)
1 (16 ounce) jar salsa (your favorite kind)

MEXICAN CROCK-POT BLACK BEANS

A black bean variation of recipe #234919. You can make this vegetarian by using all water. The best part is that it's really easy and made in the crockpot so you don't have to watch it!

Provided by FluteDiva64

Categories     Black Beans

Time 8h15m

Yield 15 , 15 serving(s)

Number Of Ingredients 9



Mexican Crock-Pot Black Beans image

Steps:

  • Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker.
  • Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed.
  • Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
  • Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Nutrition Facts : Calories 32.8, Fat 0.5, SaturatedFat 0.1, Sodium 530.4, Carbohydrate 6.4, Fiber 0.3, Sugar 0.4, Protein 2.4

1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1/2 cup pickled jalapeno pepper, chopped
2 tablespoons garlic, minced
2 1/2 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1 teaspoon ground chipotle chile pepper
1/8 teaspoon ground cumin
9 cups water (or 9 cups an equivalent amount of half water and half broth)

CARIBBEAN COCONUT BLACK BEANS IN THE CROCK POT

Make and share this Caribbean Coconut Black Beans in the Crock Pot recipe from Food.com.

Provided by Serah B.

Categories     One Dish Meal

Time 4h10m

Yield 6-8 serving(s)

Number Of Ingredients 13



Caribbean Coconut Black Beans in the Crock Pot image

Steps:

  • Place beans, potatoes and tomatoes in crock pot.
  • In a large skillet, heat coconut oil over medium-high heat and saute onions, garlic, brown sugar, cayenne, bell pepper, thyme and chili flakes (if using) until soft.
  • Add the vegetable broth to the skillet and stir with a wooden spoon on low heat scraping up any browned bits in the skillet.
  • Pour the broth/vegetables into the crock pot.
  • Cover and cook on high heat for 3-4 hours. Switch to low heat and add coconut milk for 30 more minutes.
  • Season with salt and pepper, and serve over short grain brown rice.

Nutrition Facts : Calories 481, Fat 17.8, SaturatedFat 15, Sodium 334.9, Carbohydrate 71.1, Fiber 16.2, Sugar 15.4, Protein 15.1

2 (14 ounce) cans black beans or 3 cups cooked black beans
2 tablespoons coconut oil
2 large onions, chopped
4 garlic cloves, minced
1 large green bell pepper, seeded and chopped
1 teaspoon dried thyme
1 -2 teaspoon dried chili pepper flakes (optional for heat, I omit)
1 tablespoon brown sugar
1/4-1/2 teaspoon cayenne pepper (or to taste)
4 russet potatoes or 2 large sweet potatoes, cut into large cubes
2 (14 ounce) cans diced tomatoes
1 cup vegetable broth
1 (14 ounce) can coconut milk

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



Frijoles Negros- Crock Pot Mexican Black Beans image

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.

2 cups black beans (soaked)
6 -8 cups water (depending of your crock pot size)
5 bay leaves
1/2 onion (cut in two quarters)
2 garlic cloves
2 teaspoons salt

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