Beans! The classic canned food which, along with canned tomatoes, makes up over half of our pantry.
No longer now that I’ve discovered just how easy it is to make beans from scratch in the crockpot. The night before we were planning to have these for dinner, I started the beans soaking and chopped/ measured the other ingredients into a large bowl in the fridge. The next morning before work, I dumped the bowl and the beans into the crockpot and added water. Eleven hours later when I returned to a wonderfully aromatic house, I only needed to start some brown rice in the rice maker and dinner was ready.
- 1 lb dried black beans
- 1 large onion, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tbs ground cumin
- 1 tbs dried oregano
- 1 tsp cayenne pepper
- 2 tsp salt, plus more to taste
- 1 tsp chipotle pepper
- 1/2 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
Sort beans and soak overnight.
Combine the first 8 ingredients, through cayenne pepper, in a crock pot and cook on low for 8 hours.
Remove 1 cups of beans, mash with a fork, and stir back into the pot. Stir in the remaining ingredients and adjust seasoning to taste.
Calories 145 / Total Fat 0.8g / Cholesterol 0mg / Sodium 391mg / Potassium 629mg / Total Carbohydrates 26.6g / Dietary Fiber 6.5g / Sugars 2.0g / Protein 8.6g
Weight Watchers Points: 2 / Points Plus: 3
How much water did you add to the crockpot with the beans?
Maggie Jones says
Add just enough water to cover the beans. I used to go an inch above the beans but always end up needing to drain them before serving.
M. A. C says
I have never tried this but I would use the water amount according to the bag
Maggie Jones says
Of course! Adjust as needed to work for you! I use bulk beans without a bag if there are already instructions I’d follow them. Best!