Spicy Slow Cooker Black Bean Hominy Recipes

SLOW-COOKER BLACK-BEAN SOUP WITH TURKEY

Provided by Food Network Kitchen

Categories main-dish

Time 6h15m

Yield 6 servings

Number Of Ingredients 12

Slow-Cooker Black-Bean Soup with Turkey image

Steps:

Set aside half an onion and chop the rest. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onions, carrots and garlic; sprinkle with the flour and cook, stirring, until slightly browned, 5 minutes. Add 2 tablespoons water and scrape up any browned bits from the pan. Transfer the vegetables and cooking liquid to a slow cooker. Add the beans, turkey drumstick, pickling-spice packet, red pepper flakes and 8 cups water. Cover and cook on low 6 hours.
Remove the drumstick and shred the meat; keep warm. Remove about 2 cups beans from the cooker and blend until smooth (or partially blend with an immersion blender). Return the beans and turkey meat to the soup. Season with salt and pepper.
Mince the reserved 1/2 onion. Ladle the soup into bowls and top with the cilantro and minced onion. Garnish with sour cream and lime, if desired.

Ingredients

2 red onions, halved
2 tablespoons extra-virgin olive oil
3 medium carrots, cut into large chunks
4 cloves garlic, smashed
1 tablespoon all-purpose flour
1 pound dried black turtle beans, picked over, rinsed and drained
1 smoked turkey drumstick (1 3/4 to 2 pounds)
2 tablespoons pickling spice, tied in cheesecloth
3/4 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1/2 cup chopped fresh cilantro
Sour cream and/or lime wedges, for garnish (optional)

SPICY BLACK BEANS

Provided by Valerie Bertinelli

Categories side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 12

Spicy Black Beans image

Steps:

Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, cumin, salt, chile powder and cayenne and cook until fragrant, about 30 seconds. Add the chiles, beans and broth and bring to a simmer. Cook, stirring occasionally, until the beans have softened and the sauce has thickened, 5 to 7 minutes. Transfer to a serving bowl and sprinkle with cilantro leaves and Cotija.

Ingredients

1 tablespoon canola oil
1 small yellow onion, diced
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon chipotle chile powder
1/4 teaspoon cayenne pepper
One 4-ounce can diced green chiles
Two 15-ounce cans black beans, rinsed and drained
1 cup vegetable broth
2 tablespoons chopped fresh cilantro
1/4 cup Cotija cheese

SLOW COOKER SPICY BLACK BEAN AND SWEET POTATO CHILI

This nourishing, smoky vegan chili is perfect for cold weeknights. Mix everything in the slow cooker before the chaos of the day begins, then just toss in some frozen corn a few minutes before you're ready to eat. As with any chili, toppings go far. Feel free to throw on what you have and what sounds good, like tortilla chips, cilantro or vegan cheese. The recipe calls for either coconut oil or vegetable oil. If you'd like a mild coconut flavor - which plays well with the orange juice in the chili - choose unrefined or virgin coconut oil. For a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the stovetop version of this recipe here.)

Provided by Sarah DiGregorio

Categories dinner, weekday, soups and stews, main course

Time 8h15m

Yield 6 servings

Number Of Ingredients 15

Slow Cooker Spicy Black Bean and Sweet Potato Chili image

Steps:

In a 6- to 8-quart slow cooker, combine the sweet potatoes, black beans, tomatoes, orange juice, oil, chipotles and adobo sauce, brown sugar, lime juice, garlic cloves, and dried spices. Stir in 2 teaspoons salt, a generous amount of pepper and 1 cup water. Cook on low until the sweet potatoes are tender, about 8 hours. The chili holds well on the warm setting.
Just before serving, stir in the corn and let it warm through, about 5 minutes. Taste and add more salt and pepper if necessary. Top with avocado and red onion.

Ingredients

1 1/2 pounds sweet potatoes (4 to 5 small-medium or about 2 large), scrubbed and cut into 1/2-inch pieces
2 (15-ounce) cans black beans, drained
1 (28-ounce) can crushed or diced tomatoes, preferably fire-roasted
3/4 cup orange juice
1/4 cup coconut oil or vegetable oil
1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 3 tablespoons adobo sauce
2 packed tablespoons light brown sugar
Juice of 1 lime (about 1 1/2 tablespoons)
6 garlic cloves, smashed and roughly chopped
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
Kosher salt and black pepper
1 (10-ounce) bag frozen corn
Sliced avocado and red onion, for topping

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

SPICY SLOW COOKER BLACK BEAN SOUP

This soup can be served as is or run through the blender for a creamy version. You can adjust the spice to cool it down.

Provided by TOOBUSY2

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes

Time 6h5m

Yield 6

Number Of Ingredients 9

Spicy Slow Cooker Black Bean Soup image

Steps:

Drain black beans, and rinse.
Combine beans, jalapenos, and chicken broth in a slow cooker. Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.
Cook on High for 4 hours. Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat.

Nutrition Facts : Calories 281.4 calories, Carbohydrate 49.7 g, Cholesterol 5 mg, Fat 2 g, Fiber 12.2 g, Protein 17.7 g, SaturatedFat 0.3 g, Sodium 1012.3 mg, Sugar 2.8 g

Ingredients

1 pound dry black beans, soaked overnight
4 teaspoons diced jalapeno peppers
6 cups chicken broth
½ teaspoon garlic powder
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
¾ teaspoon ground black pepper
½ teaspoon hot pepper sauce

QUINOA WITH BLACK BEANS AND HOMINY

Provided by Giada De Laurentiis

Categories side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 16

Quinoa with Black Beans and Hominy image

Steps:

For the quinoa: In a 2-quart saucepan, bring the quinoa, chicken broth, salt and lemon zest to a boil over medium-high heat. Reduce the heat, cover the pot and simmer until the liquid has been absorbed and the quinoa is tender, about 20 minutes. Remove the pan from the heat and allow to rest for 10 minutes.
For the dressing: In a small bowl, whisk together the grapeseed oil, agave, lime juice, vinegar, cumin, salt and pepper until smooth.
In a serving bowl, combine the quinoa, hominy, black beans and cilantro. Add the dressing and toss until coated. Season with salt and pepper. Spoon into the lettuce leaves and serve.

Nutrition Facts : Calories 332 calorie, Fat 13 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 625 milligrams, Carbohydrate 46 grams, Fiber 5 grams, Protein 9 grams, Sugar 12 grams

Ingredients

1 1/2 cups quinoa
2 cups low-sodium chicken broth
1/2 teaspoon kosher salt
Zest of 1 large lemon
1/4 cup grapeseed oil
3 tablespoons agave nectar
2 tablespoons fresh lime juice (from about 2 large limes)
1 tablespoon apple cider vinegar
1 tablespoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Two 15-ounce cans hominy, rinsed and drained
One 15-ounce can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
Kosher salt and freshly ground black pepper
1 head butter lettuce, leaves separated