Mexican Crock-Pot Black Beans

Name: Mexican Crock-Pot Black Beans
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 15 , 15 serving(s)
Ingredients: 1 onion, peeled and halved; 3 cups dry pinto beans, rinsed; 1/2 cup pickled jalapeno pepper, chopped; 2 tablespoons garlic, minced; 2 1/2 teaspoons salt; 1 3/4 teaspoons fresh ground black pepper; 1 teaspoon ground chipotle chile pepper; 1/8 teaspoon ground cumin; 9 cups water (or 9 cups an equivalent amount of half water and half broth)

Submitted by FluteDiva64

"A black bean variation of recipe #234919. You can make this vegetarian by using all water. The best part is that it's really easy and made in the crockpot so you don't have to watch it!"

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Ready In:: 8hrs 15mins
Ingredients:: 9
Serves:: 15

ingredients

1 onion, peeled and halved
3 cups dry pinto beans, rinsed
¹⁄₂ cup pickled jalapeno pepper, chopped
2 tablespoons garlic, minced
2 ¹⁄₂ teaspoons salt
1 ³⁄₄ teaspoons fresh ground black pepper
1 teaspoon ground chipotle chile pepper
¹⁄₈ teaspoon ground cumin
9 cups water (or 9 cups an equivalent amount of half water and half broth)

directions

Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker.
Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed.
Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.