Slow Cooker Mexican Black Beans |
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Prep Time: 720 Minutes Cook Time: 480 Minutes |
Ready In: 1200 Minutes Servings: 10 |
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These beans have lots of flavor but no real heat. If you prefer heat in your mexican beans use a can of rotel instead of diced tomatoes. Ingredients:
1 lb dried black beans, soaked overnight and drained |
6 cups chicken broth |
6 garlic cloves, smashed and chopped |
1 (14 1/2 ounce) can petite diced tomatoes |
1 tablespoon cumin |
1 tablespoon chili powder |
Directions:
1. Soak and drain your black beans.
2. Put the drained beans into your slow cooker and add the garlic, broth, tomatoes, cumin, and chili powder.
3. Stir well.
4. Cover and cook on low for 8 hours.
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