Remember a few weeks ago when I burned all of those beans? And the house smelled foul for a long time? My thoughtful neighbor Caroline came to my rescue (maybe she could smell it too?) and brought over a recipe for slow-cooker black beans. She also brought me a sample so I would know what I was cooking.
I don’t know if I will ever go back to regular cans of beans again. Not only are dry beans cheaper to buy, but these taste really really good.
Prior to making these, I thought black beans are black beans. Good addition to a fajita or whatever. But pretty bland overall. Never again! My husband loves them, I love them, and miracle of miracles the little Chicken loves them. This makes enough to freeze several little tupperwares for a while, to really stretch out the magic over several meals.
Tired of me gushing about beans? Me too. Let’s get down to business:
Slow Cooker Black Beans
1 lb black beans (16 oz or 2 cups dry)
1 large onion, chopped
3 cloves garlic
8-10 cups low-sodium chicken broth or vegetable stock (could probably use water but the broth makes them extra-tasty)
1/4 cup evoo
Put it all in the slow cooker and set for 10-12 hours on LOW.
Speaking of slow-cooker, did you know that when a recipe calls for cooked and shredded chicken, you can put frozen chicken breasts in your slow cooker with all of your other ingredients and then take them out a few hours later and shred them very easily? Prior to learning this, when recipes called for chopped onions and cooked, shredded chicken I would get annoyed. If I have to defrost the chicken, cook it, and then shred it then it doesn’t make the old slow-cooker very simple now does it? Now I just get annoyed with instructions to chop onions because I HATE that kitchen task. Hands down- my least favorite. I feel like my hands smell for the next 24 hours and inevitably every towel I touch smells like onions too. And no one is picking out the onion-smelling dryer sheet at the store.
If anyone knows of a good onion-chopping tip I am all ears. Seriously kills me every time.