You can’t go wrong by making beans for dinner. They are healthy, easy and hands off – once they go into the slow cooker (you can even freeze the leftovers for later as well). Sometimes I go ahead and make up some burritos with the leftover beans and put them in the freezer for an instant last minute meal.
Since Friday is my brunch obsessed day, I have to mention that these beans would make a killer tofu rancheros or breakfast burritos this weekend.
Making some refried beans is fun and you can make them as mild or as spicy as you like them. Cheryl likes everything mild, so I make mine that way, except I have some spicy hot sauce on the side.
Working at home still has its household challenges, and I depend just as much on my slow cooker now as I did when I went into an office everyday. The benefit of working at home is that I can cook things on high if I forget to put it on in the morning.
Generally, if you would cook something on low for 7 to 9 hours it will cook in 3 1/2 to 4 1/2 hours on high. This is also a great thing to know for weekend cooking. As you have probably guessed, I cooked the ones pictured on high and they came out great.
I added garlic and bell pepper to mine, but you can add in green chilies, roasted garlic, a chipolte in adobo sauce or even hide some carrots, sweet potato or other veggie you need to add in on the sly. You could puree it all together if you want – beans and sweet potatoes will cook down enough that way you only need to mash with the back of your spoon.
I found a jar of salsa in the back of my pantry that has a base of roasted tomatillos and has green olives in it. I know, it sounds weird and possibly unpleasant – but I’m really enjoying it. Have any of you ever had it before?
Slow Cooker Not-Refried Black Beans
gluten-free, soy-free, no oil added