Comments on: Slow Cooker Black Beans

By: crystalscozykitchen

crystalscozykitchen — Mon, 19 Oct 2009 02:43:06 +0000

I’m glad you liked it and this is definately a recipe to use up all the extra produce you have… well within reason!

By: chipotlemama

chipotlemama — Sat, 10 Oct 2009 22:11:18 +0000

I loved this recipe! Used all the produce I had in my fridge and ended up using some chunky canned salsa instead of the diced tomatoes. It worked great.

I would recommend adding some water at the end of the cooking time just to make sure you don’t have burning and to ensure you have a good consistency, but I think I like my beans a little soupy so this might be my preference only. Thanks again for the recipe cck!!

By: crystalscozykitchen

crystalscozykitchen — Sun, 04 Oct 2009 20:03:35 +0000

Pinto Beans would work great as well. I did not have to soak the black beans before cooking them.

By: melissajane

melissajane — Sat, 03 Oct 2009 21:10:07 +0000

Careinelli – yup, red beans are great in this recipe! These are very good; this is my new basic recipe for beans. I did find that even with a soak overnight, my red beans took FOREVER to cook. I’m just makingthis again with black beans, and I will be interested to see if they cook any faster (I’m soaking them overnight too).

I particularly like that cooking the beans in the crock pot means that they don’t burst and prematurely turn into frijoles, a problem that impatient me tends to have when I do them on the stove – I cook them too quickly, I think. (I also find that doing a one-hour hot-water soak, as you do if you’re in a hurry, makes the beans more likely to burst.) These had a wonderful texture and were overall delicious.

By: careinelli

careinelli — Fri, 11 Sep 2009 17:18:53 +0000

Do you think this would work just as well with red beans?