Black beans are full of fiber and protein. This simple recipe can be used to replace canned beans in many recipes or by themselves! (recipe below)
Slow Cooker Black Beans
(Makes 3 cups or 6 half cup servings)
WW 3 SP
1 cup (about 1/2 lb) black beans
3 cups water
1 bay leaf
2 inch strip bell pepper (any color or jalapeno)
1/8 of a small onion
1 pinch chili powder
1 garlic clove (whole or minced)
Salt to taste
1. Add beans in colander, and remove any broken beans, malformed beans, or pebbles.
2. Rinse and drain beans.
3. Add all ingredients, but the salt, to the slow cooker.
4. Cook on High 3-4 hrs or Low for 6-8 hrs. To test if done, the skins will peel back when blown on.
5. Remove onion, pepper, bay leaf, and garlic (if left whole).
6. Add salt to taste.
The beans can be enjoyed warm or cold. The recipe can be easily duplicated. They keep for about 4 days in a closed container in the fridge or 4-6 months in the freezer.