Here is a very simple method for slow cooking spicy black beans. You can use these beans as part of casserole dishes, as side dishes (I am serving them with Pernil pork) or as the base for a re-fried bean recipe.
2 pounds black beans, rinsed well then, soaked overnight in enough water to cover (You may need to top off the water from time to time
1 quart chicken stock
8 cloves of garlic, peeled and roughly chopped
1 green pepper, cored and roughly chopped
1 can 7.5 oz Chipotle Chiles in Adobo, you will use the whole can and the sauce- I roughly cut up the chilies with a kitchen scissors
Drain the beans, which have been soaked. Place them in a slow cooker. Add in the chicken stock, garlic, pepper, and can of chilies and the sauce. Cook on high for 4 ½ to 5 hours stirring once during cooking.
2 pounds black beans, rinsed well then, soaked overnight in enough water to cover (You may need to top off the water from time to time
1 quart chicken stock
8 cloves of garlic, peeled and roughly chopped
1 green pepper, cored and roughly chopped
1 can 7.5 oz Chipotle Chiles in Adobo, you will use the whole can and the sauce- I roughly cut up the chilies with a kitchen scissors
Drain the beans, which have been soaked. Place them in a slow cooker. Add in the chicken stock, garlic, pepper, and can of chilies and the sauce. Cook on high for 4 ½ to 5 hours stirring once during cooking.
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