photo: Away from the Box
Put your crock pot to good use this winter with this delish recipe by Sarah of Away from the Box. Topped with avocado, sour cream and cilantro, it makes an amazing meal for veggie lovers and omnivores alike. Slow cooker dinners for the win!
2 c. dry black beans
2 tsp minced garlic
1/2 tsp red pepper flakes
1 tsp cumin
1 tsp salt
1/2 tbsp chili powder
1/2 jalapeno, seeded and chopped finely
1/2 medium onion, chopped finely
5 c. chicken or vegetable broth
1 c. water
10 oz (1 1/4 c.) red salsa
11 oz frozen corn
avocado, peeled, pitted and cut into chunks
pico de gallo
cotija (or queso fresco) cheese
1. Sift through your dry black beans, removing any stones or broken beans, then gently rinse them under cool water.
2. In the slow cooker, place the black beans, garlic, red pepper, cumin, salt, chili powder, jalapeno and onion. Add the broth, water and salsa and stir to combine.
3. Since there is no pre-soaking required, cook on high for 6-7 hours, until the beans are soft and smooth. They should not feel chalky.
4. In the last 30 minutes of cooking, remove 1 c. of the beans and 1 c. of the broth. Puree using either a blender or food processor (wait for the beans to cool before doing this option) or with an immersion blender.
5. Return it to the slow cooker, then add the frozen corn.
6. Continue cooking for the last 30 minutes, and serve garnished with avocado, sour cream, cilantro, pico de gallo or cotija cheese.
What’s your favorite slow cooker recipe? Will you try this one? Leave us a comment below!
This recipe comes courtesy of Sarah from Away from the Box. Visit her website to find more drool-worthy meal ideas for every occasion.