Crock Pot Black Beans (and Rice)

About the meat – this is optional. Don’t use both chicken and pork, one or the other is sufficient. Also make sure the meat is still frozen, otherwise it will overcook.

About the chipotles – I use canned in adobo sauce.

1. In a 6-quart crock pot, combine all of the ingredients except for the meat. Stir well to mix everything together. Then lay the chicken or pork on top of the bean mixture.

2. Cover and set the temp to LOW for 12 hours or until the beans are tender and most of the liquid is absorbed.

3. Remove the meat and either cut into chunks or shred. Return the meat to the pot and stir well to incorporate it into the beans. If your cooker has a Warm setting, reduce the heat to Warm at this point.

For the Rice:

4. In a medium to large sauce pot, add your rice and chicken stock. Add a pinch of salt. Cover and bring to a boil. Once at a boil, reduce the heat to the lowest setting and let simmer for 15-20 minutes or until all of the liquid has been absorbed by the rice.

Serve the beans and meat over the rice. Add shredded cheese, sour cream, and/or guacamole as garnish. This would do well in tortillas, too, but might be a bit messy. Or even over crunched tortilla chips.

This is a spicy dish. If you can’t tolerate lots of spice, reduce the amount of chipotle and/or cayenne.