Mexican Crock-Pot Black Beans |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 6 |
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A black bean variation of Unfried Refried Beans. You can make this vegetarian by using all water. The best part is that it's really easy and made in the crockpot so you don't have to watch it! Ingredients:
1 onion, peeled and halved |
3 cups dry pinto beans, rinsed |
1/2 cup pickled jalapeno pepper, chopped |
2 tablespoons garlic, minced |
2 1/2 teaspoons salt |
1 3/4 teaspoons fresh ground black pepper |
1 teaspoon ground chipotle chile pepper |
1/8 teaspoon ground cumin |
9 cups water (or 9 cups an equivalent amount of half water and half broth) |
Directions:
1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker.
2. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed.
3. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
4. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
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