Maybe its the novelty, maybe its just the landscape, but our organic black beans are flat-out scrumptious! We look to the southwest for some inspiration with our delicious black beans. Using a slow-cooker for cooking-up raw, dry beans is the way we typically do it at home. This recipe truly is just a starting point and can be customized to suit your own tastes. You can spice things up or down with more or less hot peppers or garlic. We LOVE these in our soups, salads, salsas, tacos, enchiladas, re-fried beans, dips…there are so many ways to eat these delicious morsels. We use this base recipe for cooking black beans, we later turn into black bean burgers and other treats throughout the week. The Easy Southwestern Style Black Beans recipe provides an easy, delicious, and versatile way to use our organic black beans.
We usually make a big batch of this and then freeze half to pull out in a pinch. You can scale down quantities to fit your situation. Your dried black beans should already have been picked over, rinsed, and soaked overnight.
Ingredients
- 1 pound dried black beans picked over, rinsed, and soaked overnight
- 2 tablespoons of chicken bouillon
- 2 onions chopped medium
- 1 red bell pepper seeded and chopped
- 1 teaspoon cumin
- Salt and freshly ground black pepper
- 6 cloves garlic minced
- 1 teaspoon dried oregano
- 3 ½ cups water
- 2 bay leaves
- ¼ teaspoon red pepper flakes
- ¼ cup fresh cilantro minced
-Prep/Cook Time-
15 min. prep + 4.5 hours to cook
-Cook Type-
Slow cooker
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Instructions
Recipe Notes
- Slow cooker times may vary. The first time you make the beans, please check them after 3 or 4 hours on HIGH and continue cooking longer if necessary. If the beans have any crunch to them at all, please cook them longer.
- To soak black beans: Place 4 quarts water in a large bowl and add beans. Soak at least 8 hours or overnight.
- Saute onions, bell pepper, cumin, and ½ 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, chicken bouillon, 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.
- Serve in a taco, burrito, with tortilla chips, or as a base or side-dish. Top with your favorite fixings (e.g. salsa, cheese, sour cream, etc.) and enjoy!
Adapted from America’s Test Kitchen Healthy Cookbook.
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