Felicias Slow Cooker Black Beans Recipes

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.

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.

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.

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.

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.

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.

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.

Steps:

• Put all ingredients except for water in crock pot.
• Cook on LOW for about 4-6 hours. If mixture appears dried out, add a little bit of water or broth to desired consistency.
• Serve hot with rice.