The Best Slow Cooker Black Beans Recipes

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

SLOW COOKER PINTO BEANS

These beans turn out fabulous in the slow cooker! I developed this recipe after finding too many hard beans after cooking with a pot on the stove.

Provided by Corena

Categories Main Dish Recipes Pork Ham

Time 13h20m

Yield 8

Number Of Ingredients 11

Slow Cooker Pinto Beans image

Steps:

Cover pinto beans with water in a large bowl; allow beans to soak overnight.
Place onion, green bell pepper, celery, garlic, Black Forest ham, soaked pinto beans, cumin, oregano, bay leaves, and lard in a slow cooker.
Pour enough chicken broth into the slow cooker to cover the other ingredients.
Cook on High until beans are very tender, 5 to 6 hours.

Nutrition Facts : Calories 365.6 calories, Carbohydrate 38.2 g, Cholesterol 36.4 mg, Fat 13.5 g, Fiber 12.8 g, Protein 23.5 g, SaturatedFat 4.6 g, Sodium 1348.4 mg, Sugar 2.3 g

Ingredients

1 pound dried pinto beans
1 onion, chopped
¾ green bell pepper, diced
2 celery ribs, chopped
3 cloves garlic, chopped
1 pound Black Forest ham, cubed
1 teaspoon ground cumin, or to taste
1 tablespoon dried oregano, or to taste
2 bay leaves
1 tablespoon lard
5 cups chicken broth, or as needed to cover

SLOW-COOKER BLACK BEAN SOUP

Start your slow cooker in the morning and by dinnertime, you'll have deeply spiced black beans that just need a quick blend to become a velvety and vegan black bean soup. While not essential, a smidgen of baking soda helps the beans soften so they end up almost fudgy. Blending some of the beans with their liquid gives the soup body; for a very smooth soup, purée the whole mixture. A little vinegar and a flourish of toppings keep it from being one-note. Leftovers will thicken overnight, so thin as needed with water or turn them into refried beans.

Provided by Ali Slagle

Categories dinner, lunch, beans, soups and stews, appetizer, main course

Time 10h

Yield 4 to 6 servings

Number Of Ingredients 10

Slow-Cooker Black Bean Soup image

Steps:

In a 5- to 8-quart slow cooker, combine the beans, onion, garlic, chipotle chile and sauce, cumin, bay leaves and/or oregano, and baking soda, if using. Add 6 cups of water and 1 teaspoon salt and stir to combine. Cover and cook on low until the beans are tender, 8 to 10 hours. Taste more than one bean to ensure they're all cooked through; they should also flatten without much effort when pressed between your fingers.
Remove and compost the bay leaves. Transfer the onion, garlic and chipotle chile to a blender or food processor, along with about 2 cups of the beans and broth. (You can purée more or less of the soup, depending on desired consistency.) Blend until smooth. Pour puréed soup back into the slow cooker, stir in the vinegar, then season to taste with salt. Eat with desired toppings.

Ingredients

1 pound dried black beans (not soaked)
1 yellow onion, peeled, trimmed and quartered
5 garlic cloves, smashed and peeled
1 chipotle chile in adobo plus 1 tablespoon adobo sauce
2 teaspoons ground cumin
2 dried bay leaves and/or 1 teaspoon dried oregano
1/4 teaspoon baking soda (optional)
Kosher salt (Diamond Crystal)
1 teaspoon apple cider vinegar
Any combination of sour cream, Greek yogurt, corn chips, pickled red onion, cilantro, lime wedges or poached eggs, for toppings

More about "the best slow cooker black beans recipes"

SLOW COOKER BLACK BEANS - CULINARY HILL

Web Jan 10, 2021 Cover the beans with 5 cups over water and soak overnight. Drain and discard soaking liquid. Quick-Soaking Method for beans: Pick …
From culinaryhill.com
Ratings 14
Category Side Dish
Cuisine American, Mexican
Total Time 4 hrs 30 mins

Drain and discard soaking liquid. In a 3-quart saucepan, sauté bacon until it begins to crisp, about 5 minutes.
Add onions, bell pepper, cumin, and 1/2 tsp. salt. Continue to cook about 5 minutes longer, until vegetables are softened. Stir in garlic and oregano and cook until fragrant, about 30 seconds.
Add water, beans, bay leaves, and red pepper flakes. Bring to a boil. Pour into a large crock pot and cook on HIGH for 3 to 4 hours or LOW 7 to 8 hours (see notes).
Remove and discard bay leaves. Add cilantro and lime juice and season to taste with salt and pepper.

The Best Slow Cooker Black Beans Recipes

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.

SLOW COOKER PINTO BEANS

These beans turn out fabulous in the slow cooker! I developed this recipe after finding too many hard beans after cooking with a pot on the stove.

SLOW-COOKER BLACK BEAN SOUP

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