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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Our favorite slow-cooker black beans Recipe

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This recipe for Our favorite slow-cooker black beans is from The Welch Tribe Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 bag dried black beans
Salt pork (optional)
Chicken or beef stock (optional)
Cumin
Chili powder
Taco spice mix or similar
Directions:
Directions:
Empty the bag of beans into the crock pot sometime before noon on the day you want to eat them for dinner. Briefly pick over to look for obvious stones. Cover with plenty of water and/or stock, and add chunk of salt pork, if using. Turn on crockpot. Cook for several hours through the afternoon, checking periodically to see if more water is needed. Before serving, season with salt (if needed), and plenty of cumin, chili powder and/or other southwest/Mexican seasonings. Serve over rice with toppings of your choice. We like shredded cheese, plain yogurt, and salsa.
Personal Notes:
Personal Notes:
These are super-basic black beans, and they could not be easier to prepare. No soaking! They are my kids' ultimate comfort food -- plus they are so cheap and so healthy. Keep leftovers for burritos, nachos, enchiladas or whatever. We eat them at least once a week.

 

 

 

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