Crock Pot Aztec Black Beans Recipes

Steps:

• 1. The day before you want to make your beans, soak them in water overnight. In a large bowl, remove beans from bag and cover with water.
• 2. In a crock pot, add soaked beans and cover with chicken stock. I used almost a full carton of chicken stock (32 ounces). Add in all your ingredients.
• 3. Stir spices into the broth.
• 4. Set crock pot for desired cook time and let it work its magic. I set my crock pot for 8 hours because I made them early in the day. Garnish with cheese and cilantro.

Steps:

• Sort black beans and place into a large container. Cover with several inches of cool water; let soak, 8 hours to overnight. Rinse and drain.
• Combine black beans, chicken broth, tomatoes, carrots, onion, red bell pepper, garlic, cumin, salt, chili powder, jalapeno, and black pepper in a slow cooker.
• Cover and cook on High until mixture has reduced and beans are tender, about 8 hours. Stir in corn and brown sugar 1 hour before serving.

Steps:

• Rinse black beans, removing any stones or foreign objects.
• Cover with water, soak all night.
• Drain beans and place in crock pot with salsa.
• Add enough water to just cover beans.
• Cover and cook on low 8-10 hours.

Steps:

• In a 5- to 8-quart slow cooker, combine the beans, onion, garlic, chipotle chile and sauce, cumin, bay leaves and/or oregano, and baking soda, if using. Add 6 cups of water and 1 teaspoon salt and stir to combine. Cover and cook on low until the beans are tender, 8 to 10 hours. Taste more than one bean to ensure they're all cooked through; they should also flatten without much effort when pressed between your fingers.
• Remove and compost the bay leaves. Transfer the onion, garlic and chipotle chile to a blender or food processor, along with about 2 cups of the beans and broth. (You can purée more or less of the soup, depending on desired consistency.) Blend until smooth. Pour puréed soup back into the slow cooker, stir in the vinegar, then season to taste with salt. Eat with desired toppings.