![]() ![]() This restaurant-style black beans recipe is worth repeating over and over again. (Although my step-dad is still on the fence about beans that don’t have ample amounts of molasses or maple syrup added to them.This flavorful Mexican Black Beans recipe is the ultimate side dish to accompany rice, tacos, enchiladas, or many other dishes. ![]() They in fact had the consistency of canned refried beans. When they were finished, they were amazingly soft and not liquid-like at all. (I have a very picky step dad who prefers his beans with a slightly sweeter edge) I then restarted the beans for another 8 hours and cooked them on slow. I added 2 tbsp of tomato paste, two ground dried lime leaves (I just love the flavour they have), and 1 tbsp of brown sugar. I then returned that smoothy liquid to the slow cooker. I took about three huge soup ladle scoops of the beans and water and put them in the blender to make a very watery bean ‘smoothy’. After it was finished cooking I found the black beans to still be a little hard, even after an night of soaking, and the final dish was a bit watery. I made this recipe exactly as written, minus a change in peppers as I only had a poblano pepper on hand, and not a jalepeno. After opening the can of chipotles in adobo for this recipe, I like to put the rest of them and their adobo sauce in a freezer-proof container and freeze them until next time you need one.Are refried beans more your style? Here’s my recipe for Slow Cooker Refried Pinto Beans.The dried black beans will need to soak overnight before cooking in the slow cooker, so keep that in mind when considering when you want them to be ready.They may dry out a little bit, so make sure to freeze the cooking liquid with the beans. Yes! You can freeze them for up to 3 months. Looking for more Mexican recipes? Here are some favorites: I would suggest you keep a little of the chipotle though, because it really is a wonderful addition to the flavor of these beans. ![]() If your palette isn’t as adventurous, reduce/omit the jalapeno and chipotle. My household loves spicy food, so we enjoyed having both the jalapeno and chipotle in these. This delicious side dish is vegan, high in fiber and protein, and contains good-for-you garlic. Not only do they taste good, they’re good for you, too. Garnish with some fresh cilantro right before serving.īecause the dried beans need to soak overnight, it takes a while to make this recipe, but the process is super easy and the end result is delish.The next day, drain and rinse the beans, throw back in the slow cooker with the rest of the ingredients and cook for about 8 hours.Simply soak your dried beans overnight in a slow cooker (unplugged, no heat).The great thing about this recipe is that everything is done in the slow cooker, even soaking the beans. How to make Smoky Slow Cooker Mexican Black Beans: Smoked paprika, cumin chili powder, salt, pepper.Ingredients needed for this recipe (scroll down for complete recipe) : Pair the beans with your favorite Mexican foods for a complete meal! These flavors perfectly complement the earthy spices like cumin and chili powder in this dish. ![]() Smoky Slow Cooker Mexican Black Beans get their smoky flavor from both smoked paprika and a chipotle pepper from a can of chipotles in adobo, which are dried, smoked jalapenos soaking in a spicy, smoky, tomato-based sauce. These will be a serious crowd-pleaser and perfect addition to your Mexican fiesta. Smoky Slow Cooker Mexican Black Beans made with dried black beans combined with smoky chipotle peppers, onion, garlic, jalapeno, and Mexican spices. ![]()
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