Santa Fe Black Beans

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

Yield: 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

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Nutritional Information

Amount per serving
  • Calories: 165
  • Calories from fat: 0.0%
  • Fat: 4.4g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.9g
  • Protein: 9.8g
  • Carbohydrate: 23.1g
  • Fiber: 3.5g
  • Cholesterol: 6mg
  • Iron: 2mg
  • Sodium: 347mg
  • Calcium: 9mg

Ingredients

  • 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

Preparation

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