Rating: 3 stars
2 Ratings
  • 5 star values: 1
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  • 1 star values: 1

You can eliminate the quick-cook method for the black beans if you soak them overnight.

Recipe by Cooking Light November 1998


Recipe Summary

6 servings (serving size: 1 1/3 cups)


Ingredient Checklist


Instructions Checklist
  • Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans.

  • Place beans and next 14 ingredients (beans through bay leaves) in an electric slow cooker. Cover with lid, and cook on low heat for 8 hours. Stir in cilantro and hot sauce.

Nutrition Facts

362 calories; calories from fat 11%; fat 4.4g; saturated fat 1.9g; mono fat 1.1g; poly fat 1g; protein 19.5g; carbohydrates 67g; fiber 14g; iron 7.2mg; sodium 539mg; calcium 168mg.