Wednesday, October 12, 2011

Slow Cooker Mexican Black Beans

I'm always looking for more ways to cook black beans and using a slow cooker to cook them while I'm at work is right up my alley.  I really liked the different flavors of this dish, the tomatoes and spices really added a little extra something to the beans.  This would be perfect for a family, but it made a TON for only 2 people.  I ended up freezing some of it, and hopefully they will be just as good frozen as they were fresh.

Slow Cooker Mexican Black Beans
From: A Year of Slow Cooking

1 lb bag black beans
6 cups Chicken broth (or vegetable broth)
5-6 cloves garlic, smashed and chopped
1 (14.5 oz) can diced tomatoes with or without chilis
1 Tbsp Cumin
1 Tbsp Chili powder

1.  Soak beans overnight and drain.  Put drained beans into 6 quart slow cooker, then add chopped garlic, broth, tomatoes, cumin, and chili powder.  Stir well to combine.

2. Cover and cook on low for at least 8 hours (mine ended up cooking for about 11 hours). Serve alone or with rice or tacos.

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