Beans are very nutritious and have a buttery, earthy flavor. They are high in fiber and are a good source of protein so they are an affordable meat substitute. I like to cook brown rice and keep it on-hand in the refrigerator with the beans, stored in separate containers. If you're working late or busy with the kid's activities, it's very convenient to have a versatile food like cooked beans ready to go.
This method has two, low-maintenance steps:
- Rinse and soak overnight in water (pictured above)
- Slow cook on Low for 10 hours, which takes only a few minutes of prep.
Try using cooked black beans for quick tacos with avocado and sour cream, tostadas, on top of brown rice with a bit of cheese, black bean and rice burritos, or as a side dish to grilled meat. Store the beans in a large container (pictured above).
Slow Cooker Black Beans
- 1 pound dried black beans
- 1 onion, diced
- 1/2 cup diced celery
- 1 jalapeno, seeded and minced
- 1 cup water
- 4 cup chicken or vegetable broth
- 1 tsp minced garlic
- 2 tsp adobo seasoning
- 1 tsp dried oregano
- 1 tsp ground coriander
- 1 tsp salt
- 3 bay leaves
- Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
- Combine beans, broth, and remaining ingredients (through chile) in an electric slow cooker. Cover and cook on LOW 10 hours. Discard bay leaves. Serve.