I gave this 5 stars and I totally disagree with the comment that the work involved detracts from the recipe. I have made this several times since last June when it was published in SL. It is a recipe that keeps on giving. The flavors are great when it is first done. I serve it over brown rice for a very satisfying supper. Then I make the soup and the chimichangas which are just as good or better. I will keep using this recipe and I'm passing it on to friends.
Slow-cooker Black Beans
More From Southern Living
Soak: 8 Hours
- 1 (16-oz.) package dried black beans
- 2 bacon slices
- 1 large sweet onion, diced (about 2 cups)
- 2 celery ribs, diced (about 1/2 cup)
- 3 garlic cloves, chopped
- 2 cups diced cooked ham
- 1/2 teaspoon ground cumin
- 1/4 teaspoon coarsely ground black pepper
- 1/4 teaspoon ground red pepper
- 1 (32-oz.) container low-sodium fat-free chicken broth
- 1. Rinse and sort beans according to package directions. Place beans in a 6-qt. slow cooker. Add water 2 inches above beans; let soak 8 hours. Drain and rinse. Return beans to slow cooker.
- 2. Cook bacon in a large skillet over medium-high heat 4 to 5 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet. Crumble bacon; add to slow cooker.
- 3. Sauté onion, celery, and garlic in hot drippings 7 to 8 minutes or until tender. Reduce heat to medium, and stir in ham, cumin, and ground peppers. Sauté 5 minutes or until thoroughly heated. Stir in 1/2 cup chicken broth, and cook 2 minutes, stirring to loosen particles from bottom of skillet; add mixture to slow cooker. Stir in remaining chicken broth and 1 cup water.
- 4. Cover and cook on HIGH 5 hours or LOW 8 hours or until beans are tender.
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