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Slow Cooker Black Beans

July 27, 2014

These beans have a good flavor and a firmer texture than canned black beans. This makes a lot, but if you don’t want to eat them all week you can freeze the leftovers and use them instead of canned beans in other recipes, such as Black Bean and Fresh Salsa Quesadillas.

black beans and rice

1 large onion, finely chopped

3 garlic cloves, pressed

1 Tbsp ground cumin

1/2 tsp dried oregano

2 tsp smoked paprika

1 lb. dried black beans, rinsed

1 dried chili

2 Tbsp tomato paste

2 tsp salt

9-10 cups water (or unsalted vegetable or chicken broth)

1 Tbsp lime juice

For serving:

chopped red onion

lime juice

chopped fresh cilantro

avocado

sour cream

cooked rice

Put all the ingredients for the beans, except the lime juice, in a 6-quart slow cooker. Cook on high for 3-6 hours, until beans are very tender. Alternately, you could cook on the stove top –bring to a boil and then simmer over low heat for about 3 hours.

For the garnishes, mix the red onion with some fresh lime juice and a bit of salt and let them sit for 15 min. to make them slightly “pickled”. Also, the recipe I used recommends mixing 1 tsp cumin in 1 cup of sour cream to use as a garnish. I served the beans over rice, but you could also have them over garlic toast.

(Recipe adapted slightly from The Smitten Kitchen Cookbook by Deb Perelman)

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