You’ve probably heard about the pros of cooking dry beans: it’s cheaper than buying canned beans and they’re healthier (because you can decide what goes into them!). But cooking dry beans is also so easy!
Cooking beans in chicken broth really gives them an extra meaty flavor (but you could use water or vegetable stock instead). The chicken broth thickens with the spices to make a rich and flavorful chili sauce! Serve these tasty beans as a side dish, in burritos, or on top of nachos!
Crockpot Tex-Mex Black Beans makes 5 cups
- 2 cups dry black beans
- 2 cups chicken broth
- 1/2 onion (chopped)
- small bunch cilantro (chopped)
- 2 tbsp bacon grease (optional)
- 1 tbsp cumin
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp red pepper flakes (for spicy beans)
- salt & pepper (to taste)
Pour dry beans out onto a baking sheet and sort through them, removing any pebbles or crazy looking beans that you find. I also remove any beans that have broken into pieces. Pour 2 cups of good beans into a colander and rinse to remove any lingering dirt or dust. Put rinsed beans into a large pot and cover with water. A lot of water. The beans will really soak it up! Place pot onto a burner and let simmer/low-boil for 30 minutes. Pour beans back into your colander and rinse again. The boiling and rinsing may seem unnecessary, but it really helps to get rid of the “bean juice” (you know what I’m talking about, the dark slime that you rinse off of canned beans).
Place beans into crock pot along with the rest of your ingredients. Cook on low for 8 hours. Keep an eye on the beans, add a little bit of water if they appear to be drying out. Beans should be good and tender at 8 hours… if not, turn crockpot to high and cook for another hour or until tender.
I like to make a big batch of these beans and then freeze them in small quantities that I can quickly pull from the freezer to defrost. Perfect for dinners in a rush!
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