Felicias Slow Cooker Black Beans Recipes

FELICIA'S SLOW COOKER BLACK BEANS

My best friend gave me her recipe for Cuban-style black beans. I made minor tweaks to make them in the slow cooker. Serve with white rice for an authentic Cuban meal.

Provided by Vivienne Borchers

Categories Bean and Pea Side Dishes

Time 12h55m

Yield 8

Number Of Ingredients 10

Felicia's Slow Cooker Black Beans image

Steps:

Soak black beans in 6 to 8 cups of water, 8 hours to overnight.
Drain beans. Place in a saucepan and cover with fresh water; add 2 teaspoons salt and bring to a boil. Cook until nearly tender, about 40 minutes.
Combine remaining salt, onion, bell pepper, tomato sauce, garlic, olive oil, bay leaf, and cumin in a slow cooker. Add black beans and the cooking water.
Mix well and cook on Low until the beans are tender and cooked through, 4 to 6 hours.

Nutrition Facts : Calories 225.4 calories, Carbohydrate 39.3 g, Fat 2.6 g, Fiber 9.4 g, Protein 12.8 g, SaturatedFat 0.5 g, Sodium 912.4 mg, Sugar 2.8 g

Ingredients

1 pound dry black beans
6 cups water, or as needed to cover
3 teaspoons salt, divided
1 onion, finely chopped
½ green bell pepper, finely chopped
3 tablespoons tomato sauce
4 cloves garlic, finely chopped
1 tablespoon olive oil
1 bay leaf
1 pinch ground cumin

BLACK VELVET BEANS

This recipe brings together the flavors of Mexico's Gulf Coast with the anise-like flavor of Mexican avocado leaves and the tang of sour oranges.

Provided by Luz Calvo and Catriona Rueda Esquibel

Categories Bean Side Slow Cooker Chile Pepper Cumin Garlic Citrus Orange Juice Backyard BBQ Soy Free Peanut Free Dairy Free Wheat/Gluten-Free Tree Nut Free Bell Pepper Vegetarian Vegan

Yield Makes 6 cups (1½ L) or about 8 servings

Number Of Ingredients 13

Black Velvet Beans image

Steps:

In a slow cooker on high heat, add beans and water.
On a griddle on high heat, toast avocado leaves for a few seconds on each side, until aroma is released. Using fingers, crumble into bean pot, along with epazote.
In a large frying pan on medium heat, sauté onions and bell peppers in oil until soft, about 10 minutes. Add garlic, chipotle, and cumin and sauté for 1 minute. Transfer mixture to bean pot. Cook beans on high for 4-6 hours or low 6-9 hours, or until skins are soft and insides are creamy. Add salt and cook, uncovered, for 20 minutes. Before serving, stir in sour orange juice and garnish with cilantro leaves.

Ingredients

2 cups (500 mL) dried black beans, sorted and rinsed
6 cups (1½ L) water
2 dried Mexican avocado leaves
1 tbsp dried epazote
1 white onion, diced
1 yellow bell pepper, stems and seeds removed, and diced
1 Tbsp extra virgin coconut oil
4 garlic cloves, peeled and minced
1 Tbsp minced chipotles en adobo
1 Tbsp cumin seeds, toasted and ground
2 tsp sea salt
3 Tbsp sour orange juice (or 2 Tbsp orange juice + 1 Tbsp lime juice)
¼ cup (60 mL) fresh cilantro leaves

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

Ingredients

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

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.

Ingredients

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

SLOW COOKER MEXICAN BLACK BEANS

These beans have lots of flavor but no real heat. If you prefer heat in your mexican beans use a can of rotel instead of diced tomatoes.

Provided by bmcnichol

Categories Black Beans

Time 20h

Yield 10 serving(s)

Number Of Ingredients 6

Slow Cooker Mexican Black Beans image

Steps:

Soak and drain your black beans.
Put the drained beans into your slow cooker and add the garlic, broth, tomatoes, cumin, and chili powder.
Stir well.
Cover and cook on low for 8 hours.

Ingredients

1 lb dried black beans, soaked overnight and drained
6 cups chicken broth
6 garlic cloves, smashed and chopped
1 (14 1/2 ounce) can petite diced tomatoes
1 tablespoon cumin
1 tablespoon chili powder

SLOW COOKER BLACK BEANS

from "the cooking photographer" - http://www.thecookingphotographer.com/2010/03/kathias-costa-rican-style-black-bean.html

Provided by ellie3763

Categories Black Beans

Time 6h5m

Yield 9 serving(s)

Number Of Ingredients 4

Slow Cooker Black Beans image

Steps:

Rinse beans well in a colander, then spread out on a baking sheet and sort out any rocks or bad looking beans.
Place the beans in a slow cooker, and the garlic clove, and cover with hot water. Do not salt the beans at this point or the skins will get tough.
Cook on low heat for 5 to 6 hours. Test for doneness. Turn off the heat and add the salt. Let the beans rest until you're ready to start the soup.

Nutrition Facts : Calories 173.2, Fat 0.7, SaturatedFat 0.2, Sodium 520, Carbohydrate 31.7, Fiber 7.7, Sugar 1.1, Protein 11

Ingredients

1 lb dried black beans
1 garlic clove
6 cups hot water
2 teaspoons coarse sea salt

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