Rating: 4 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Oxmoor House September 2012

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Credit: Oxmoor House

Recipe Summary

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)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

165 calories; fat 4.4g; saturated fat 1.8g; mono fat 1.2g; poly fat 0.9g; protein 9.8g; carbohydrates 23.1g; fiber 3.5g; cholesterol 6mg; iron 2mg; sodium 347mg; calcium 9mg.
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