MEXICAN CROCK-POT BLACK BEANS

Mexican Crock-Pot Black Beans image

Provided by FluteDiva64

Time 8h15m

Yield 15 , 15 serving(s)

Number Of Ingredients 9

1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1/2 cup pickled jalapeno pepper, chopped
2 tablespoons garlic, minced
2 1/2 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1 teaspoon ground chipotle chile pepper
1/8 teaspoon ground cumin
9 cups water (or 9 cups an equivalent amount of half water and half broth)

Steps:

Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker.
Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed.
Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Nutrition Facts : Calories 32.8, Fat 0.5, SaturatedFat 0.1, Sodium 530.4, Carbohydrate 6.4, Fiber 0.3, Sugar 0.4, Protein 2.4