Oxmoor House
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)

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

How to Make It

Step 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.

Step 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.

Step 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

Ratings & Reviews

Get creative!

September 24, 2016
This is a basic black beans recipe that allows you to be creative and make it your own recipe. To the main ingredients in the recipe, I added cumin, fire roasted tomatoes, 6 fire roasted hatch chilis, 1 jalapeno and an additional tablespoon of chipotle chili. Once the beans are done it will go over the top of a hatch chili stuffed pork tenderloin fresh off the grill.Top it with cilantro, lime juice, cheese and sour cream for those that want to tame the spice.

LanieNC's Review

July 26, 2013
Made these today. Wonderful flavor but could use a little more heat. Paired these with the Pork Carnitas and it made for a easy filling meal. Hubby loved them and I'll be saving this recipe!

Koldriana's Review

November 15, 2012

txisheaven's Review

November 20, 2012

AshLynn's Review

October 07, 2014
Good base recipe that I will definitely tweak to my taste and make again. Agree with the other reviewer that it could use more heat. Next time, I would add more chipotle, and possibly some other peppers and/or hot sauce, and some other spices. I would also add more salt. Easy prep, inexpensive and filling meal. Served with brown rice.

JennATL's Review

July 07, 2013