Santa Fe Black Beans

Santa Fe Black Beans Recipe

Oxmoor House

Black beans are a staple side to any Mexican dish. Serve these beans warm and tender after 10 hours in the slow cooker.


14 servings (serving size: 1/2 cup beans, about 1 tablespoon cheese, about 1 1/2 teaspoons cilantro, and about 1 1/2 teaspoons pumpkinseed kernels)

Recipe from

Oxmoor House

Nutritional Information

Calories 165
Caloriesfromfat 0.0 %
Fat 4.4 g
Satfat 1.8 g
Monofat 1.2 g
Polyfat 0.9 g
Protein 9.8 g
Carbohydrate 23.1 g
Fiber 3.5 g
Cholesterol 6 mg
Iron 2 mg
Sodium 347 mg
Calcium 9 mg


1 (1-pound) package dried black beans
3 cups fat-free, lower-sodium chicken broth
2 cups finely chopped onion (about 1 large)
1 tablespoon chopped chipotle chile, canned in adobo sauce
1 teaspoon salt
4 garlic cloves, minced
1 tablespoon fresh lime juice
4 ounces crumbled queso fresco (about 1 cup)
1/2 cup chopped fresh cilantro
1/2 cup unsalted pumpkinseed kernels


1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans.

2. Place beans in a 3-quart electric slow cooker. Stir in chicken broth and next 4 ingredients (through garlic). Cover and cook on LOW for 10 hours or until beans are tender.

3. Stir in lime juice. Mash bean mixture with a potato masher until slightly thick. Sprinkle with queso fresco, cilantro, and pumpkinseed kernels.

Cooking Light Slow Cooker Tonight,

Oxmoor House

September 2012
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