Slow Cooker Mexican Black Beans

Name: Slow Cooker Mexican Black Beans
Prep time: 1 min
Cook time: 45 min
Yield: 8 servings
Ingredients: 1 pound black beans, soaked overnight, then drained (see note below); 1 (14.5-ounce) can diced tomatoes, or 2 cups fresh chopped tomatoes; 6 cups chicken broth (if vegetarian, use veggie broth; I'm concerned water won't provide enough flavor); 1 tablespoon chili powder; 1 tablespoon cumin; 6 cloves garlic, smashed and chopped; if you don't have time to soak overnight, no problem. Put them in a large pot, and cover completely with water. Bring to a rapid boil for 10 minutes, then turn off stove and cover pot. Let your beans sit for 1 hour, then drain water and put beans into cro

Ready: 45 min

Servings: 8 servings

Calories: 110.85

Ingredients

1 1 pound black beans, soaked overnight, then drained (see note below)
2 1 (14.5-ounce) can diced tomatoes, or 2 cups fresh chopped tomatoes
3 6 cups chicken broth (if vegetarian, use veggie broth; I'm concerned water won't provide enough flavor)
4 1 tablespoon chili powder
5 1 tablespoon cumin
6 6 cloves garlic, smashed and chopped
7 if you don't have time to soak overnight, no problem. Put them in a large pot, and cover completely with water. Bring to a rapid boil for 10 minutes, then turn off stove and cover pot. Let your beans sit for 1 hour, then drain water and put beans into cro

Directions

1
Use a 6-quart slow cooker. Soak your beans overnight and drain (or use quick soaking method described above).
2
Put the drained beans into your slow cooker, then add the chopped garlic, broth, tomatoes, cumin, and chili powder. Stir well to combine.
3
Add broth.Cover and cook on low for 8 to 12 hours. If you live in a high altitude area, you may need to cook for longer. We're at sea level and my beans were perfect at 8 hours.

Nutrition per serving

110.85 Calories

19.54g Carbs

7.41g Protein

1.14g Fat

Allergens

milk egg wheat shellfish

Slow Cooker Mexican Black Beans

Directions

Nutrition per serving

Tags

Allergens