It was easy to prep... I cut everything in the hour that the beans were soaking.
We had with Chicken with Chorizo Confetti.
Update: I did this with canned beans and it was much better. See Santa Fe Beans, Revisited.
Santa Fe Black Beans
 |
| Photo by ALB |
Black beans are a staple side to any Mexican dish. Serve these beans warm and tender after 10 hours in the slow cooker.
Yield: 14 servings (serving size: 1/2 cup beans, about 1 tablespoon cheese, about 1 1/2 teaspoons cilantro, and about 1 1/2 teaspoons pumpkinseed kernels)
Ingredients
1 (1-pound) package dried black beans
3 cups fat-free, lower-sodium chicken broth
2 cups finely chopped onion (about 1 large)
1 tablespoon chopped chipotle chile, canned in adobo sauce
1 teaspoon salt
4 garlic cloves, minced (used 9)
1 tablespoon fresh lime juice
4 ounces crumbled queso fresco (about 1 cup)
1/2 cup chopped fresh cilantro
1/2 cup unsalted pumpkinseed kernels (didn't use)
Preparation
1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans.
2. Place beans in a 3-quart electric slow cooker. Stir in chicken broth and next 4 ingredients (through garlic). Cover and cook on LOW for 10 hours or until beans are tender.
3. Stir in lime juice. Mash bean mixture with a potato masher until slightly thick. Sprinkle with queso fresco, cilantro, and pumpkinseed kernels.
Nutritional Information
Calories: 165; Calories from fat: 0.0%; Fat: 4.4g; Saturated fat: 1.8g; Monounsaturated fat: 1.2g; Polyunsaturated fat: 0.9g; Protein: 9.8g; Carbohydrate: 23.1g; Fiber: 3.5g; Cholesterol: 6mg; Iron: 2mg; Sodium: 347mg; Calcium: 9mg
Oxmoor House SEPTEMBER 2012
I don't do well with dry beans either
ReplyDelete