When I make Mexican themed dinners, I love to add Mexican rice and beans on the side. A few weeks ago, as I was purchasing yet another can of black beans, I got to thinking about how easy it seems to make them from scratch. I saw a bag of the beans on sale for $1, whereas the small can of beans was $1.50. I purchased a bag and decided to play around with the recipe a bit after reading through a few I found on Pinterest. Since I have three small kids, and they want absolutely nothing to do with spicy food, I needed to be careful with my amounts of seasoning. After playing around with it a bit, these turned out amazing!! It made a lot, so we were able to add the beans into burritos the next night for yet another dinner. The possibilities are endless with these! If you want a bit more kick, or no kick at all, play around with spices until you reach the perfect combination for yourself!! These are something I will definitely be making again!
- 1 lb bag of black beans
- 3/4 onion, chopped
- 5 garlic cloves, minced
- 1 bay leaf
- Dash or two of ground Chipotle Pepper
- 1/2 tsp ground black pepper
- Salt, to taste…..don’t skimp on this part since the beans definitely need salt, 🙂
- Soak the black beans overnight, or use the quick soak method on the back of the bag.
- Drain and rinse the beans a few times.
- Place the beans in your slow cooker, followed by the onion, garlic, bay leaf, chipotle pepper, and ground black pepper.
- Add enough water to cover the beans by 1/2″.
- Place lid on slow cooker and allow to cook for on high for about 8 hours, or until tender.
- Season with salt to taste. Serve with or without the water depending on how you prefer them!!