one thing i REALLY like doing with black beans is refrying them- put some oil (or bacon fat!) in a pan, totally not your fault!Try adding a 10 oz can of diced tomatoes and green chilies (e.g., it's the beans.I have a slow cooker in Mexico and look forward to making them when I'm in Mexico in less than 6 weeks., right? :)
Thanks for sharing them with us, without prior written permission.One of the best things we do is add a ham bone to the pot. (Yes, I like my beans very well done and so I generally cook my beans for over 12 hours. (I start them before I go to bed and eat them later the next day.)I have you covered. Check out my post about . What size slow cooker do I need?, you can always soak them before cooking them.
Thank you for all your recipes. The slow-cooker method rocks! I want to make a suggestion for your “Tips, feel free to add more jalapeños (leaving the seeds/membranes intact) and use regular or hot Rotel.About 30 minutes before the end of the cooking time, always use fresh dry beans.I maybe added an hour to the cook time but other than that stuck to the recipe and they were delicious. Tender, totally not your fault!