Crock Pot Recipe Black Beans and Corn Etc. |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 4 |
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The chicken comes out lovely & tender, the bone in adds flavor. You may substitute Pork Country style ribs for the chicken. If you wish you may brown the thighs before adding to the pot. I say the chili flakes are optional but taste the mixture after 1 hour and then add as much chili flakes to meet the heat that you like. I like close to 2 tsps but it is up to you. Ingredients:
1 (19 ounce) can black beans, rinsed |
1 (227 ml) can sliced water chestnuts |
1 (7 ounce) can corn kernels |
3 leeks, cleaned, white part only, sliced |
3/4 cup onion, sweet, chopped |
6 garlic cloves, crushed |
2 cups carrots, sliced |
1 (10 ounce) can rotel tomatoes & chilies |
1 jalapeno pepper, seeds & membrane removed, finely chopped |
8 skinless chicken thighs, bone in |
1 teaspoon oregano, dried |
1 1/2 teaspoons chili flakes (optional) |
Directions:
1. Layer half the black beans, water chestnuts, corn, leeks,.
2. onions, carrots, jalapeno, garlic & tomatoes.
3. Sprinkle with the Oregano & chili flakes.
4. Place the thighs on top & repeat layers ending with the last.
5. half of the tomatoes on top.
6. Turn Crock Pot to low and cook for 6 hours.
7. That's all there is to it Hope you enjoy it!
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