Crock Pot Aztec Black Beans

From: Chef #725332

On Sep 29, 2008

These are fantastic! I only had about 12oz of salsa, so I used that and added 1 teaspoon each of chili powder, cumin, and salt (plus another teaspoon salt after it was cooked). I also put in 6c of water and cooked it on low for 6 hours. So simple, yet delicious! Next time, I think I'll cook them 6.5-7 hours for softer beans (they were cooked but not as soft as I'd have liked) and use less water or just mash some beans for thickening (or do both). Thanks for posting the recipe, Geema!

From: Cooknmom

On Apr 17, 2008

MMMmmm... These made great beans for a base for tostadas, burritos, or tacos. I think it would need more flavor to be used as a side dish--maybe garlic, onion, bell pepper, and Tobasco in the last hour or less of cooking. They did stick to the side of the crock pot, but the long cooking made them creamy and soft. I forgot to soak the dried beans all night, so I did the "quick soak" method of boiling for 2 min. and simmering for 1 hour. After my quick soak, my beans only needed 4 hours on low in my 5.5 qt cooker to be fully cooked. I turned the heat to warm for two more hours and the beans tasted even better. Thanks for a recipe that will be added to my family favorites!!!

From: KelBel

On Sep 30, 2005

These were really good. I made them with a ham bone. I served them with rice one night and stuffed them in flour tortillas another night. Simple and delicious, it makes a lot!

From: ladypit

On Nov 1, 2005

Nice flavor but I just never could get the beans to cook until they were soft enough for my liking. I have put them in a pot to boil so hopefully the texture will improve. Yummy taste though. I served them with Fat Free Whole Wheat Tortillas #109481 and they went well. Thanks!