Recipes

Crock Pot Black Beans

October 23, 2014

We love black beans in our home and as a matter of fact, we eat them at least once a week. Not only because they are a cheap staple ($2.99lb dry bean bag, Whole Foods) but mostly because they are incredibly nutritious and full of vitamins and minerals. Black bean benefits range from

  • Digestive Tract benefits
  • Blood Sugar regulation
  • cardiovascular benefits
  • various antioxidant and anti-inflammatory phytonutrients
  • Studies connecting black beans reducing risk of certain cancers, particularly colon cancer
  • High in folate, fiber, copper, manganese, Vitamin B1, Phosphorus, protein, magnesium and iron

With all these incredible benefits and the ability to buy them organic at a cheap price this is a must have staple in your families diet! Buying a bag of dry beans can seem intimidating. Your first thought is what in the world do I do with them?! I used to think the same thing before getting married but now that I have been making them for 10 years, let me put yours fears to rest! Yesterday for the first time I decided to try cooking my beans in the crock pot! I knew I had a busy day of running errands and didn’t have time to sit and nurse the beans and wanted to try this out. I was so impressed with the ease and softness of the beans! I will always make beans in the slow cooker from now on! ( Don’t mind my dirty crockpot….I spilled a little pouring the beans in :))

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THE NIGHT BEFORE:

2 lbs of dry beans (To make for the next 2 weeks) Put them in a strainer and rinse. I presoaked them in water over night (presoaking beans makes them easier to digest and lessens the effects of flatulence)

THE NEXT DAY:

Rinse beans again and put in crockpot. Add enough water to rise 2 in above the beans. Cook on HIGH between 3-5 hours until beans are soft.  Check on the beans periodically, you may need to add more water. At the last hour add seasoning. I cut fresh garlic and onions sautéed in olive oil in a skillet and then add to the crockpot. Salt & Pepper or any other seasoning to your liking.

Serve and put leftover in fridge or freezer. We add Quinoa, avocado, salsa and organic corn chips to make a yummy black bean bowl!

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