Crock Pot Aztec Black Beans

From: Jessie MacMillan

On Oct 4, 2009

These couldn't be easier and they're so tasty! Even with soaking overnight, my beans were still a bit crunchier than I prefer after 10 hours on low, so next time I think I'll either let them go longer or cook them on high. I increased the salsa to 32 ounces and reduced the water; I doubt that had much to do with the long cooking time, but it's worth noting. Next time around I think I'll toss in some garlic. I'm a wimp when it comes to spicy food, so I used mild salsa and I think garlic will perk up these beans. Thanks!

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: 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!