Happy Belated Cinco De Mayo! I meant to post this recipe a few days ago but didn’t have time. It only takes a quick glance through my collection of recipes and it’s evident that I like Mexican food. A lot. Mexican food is very forgiving. Even someone with the most elementary cooking skills can cook some decent Mexican inspired food. The same can’t be said for other ethnic foods. I’ve pretty much given up cooking Chinese-type recipes because I’m never happy with the way they turn out. Indian food? Don’t even know where to start.
This is a recipe I tore out of a Southern Living Magazine in 2008 and I just tried it for the first time. I had never cooked beans in a slow-cooker before and I’ll admit I ever so slightly look down on crock pot cooking. But I must say these crock pot beans turned out fantastically. They were perfectly cooked through, but had a more substantial texture and flavor than canned beans. I altered the recipe slightly, upping the amount of cumin and adding a little oregano. I’m thinking a bay leaf might be a good addition too.
This recipe makes an enormous amount of beans and would be a great dish to make for having company over.
Slow-Cooker Black Beans
- 1 (16-ounce) bag of dried black beans
- 2 bacon slices
- 1 large sweet onion, diced
- 2 celery ribs, diced
- 3 garlic cloves, minced
- 2 cups diced cooked ham
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground red pepper
- 1 (32-ounce) container chicken broth
- Rinse and sort beans according to package directions and place in a large bowl. Cover with water and soak for 8 hours (overnight).
- Drain and rinse beans and place in slow cooker.
- Cook bacon over medium-high in a large skillet heat until crisp. Crumble bacon and add to slow cooker.
- Saute onion and celery in bacon grease for 4 to 5 minutes. Add garlic and continue sauteing for 1 more minute.
- Reduce heat to medium and add diced ham, cumin, oregano, and red and black pepper. Saute for 5 minutes.
- Stir in 1/2 cup chicken broth and loosen any pieces stuck to bottom of pan.
- More mixture into slow cooker and add the rest of the chicken broth.
- Cover and cook on HIGH for 5 hours or LOW for 8 hours. Add 1/2 teaspoon of salt to season.
Yield: more beans than you could ever eat in a month!
Black Bean Chimichangas
- 1 (8.8-oz) pouch ready to serve Mexican rice
- 2 cups Slow-Cooker Black Beans
- 1 cup salsa
- 1 cup shredded Mexican cheese blend
- 2 cups shredded rotisserie chicken
- 10 (8-inch) soft taco-size flour tortillas
- 1/4 cup butter, melted
- shredded iceberg lettuce
- Heat rice according to package directions.
- Divide rice, beans, and chicken between tortillas, placing just below center of tortilla. Fold bottom third up and over filling, then fold sides over and roll up. Place seam side down on a greased jelly-roll pan. Brush tops with melted butter.
- Bake at 400 degrees for 15 to 18 minutes. Once out of oven, sprinkle with cheese and serve with lettuce and salsa.
Yield: 5 servings