Cuban Twist Black Beans
This is a tasty revision of a recipe I got from a Vegetarian Slow Cooking cookbook by Joanne Rachor. The twist I added was the taco seasoning. Just throw everything in the slow cooker and enjoy when you are ready for it. My teenage daughter liked it, so I know you will too.
Cuban Twist Black Beans, revision by Nutribuff
- 2 cup dry uncooked black beans
- 1 onion chopped
- 1 tbsp olive oil, optional
- 1 tbsp taco seasoning (or other choice of seasoning blend or 1 tsp of your favorite spice)
- 1 tsp real salt
- 7 cups water
Put all the ingredients in a small slow cooker. Cook on high for a few hours or on low for 4-6 hours.
Black beans are very nutritious.
These beans are great plain or on rice. You can mash them for a spread on toast with sliced tomatoes and a piece of romaine lettuce on top. My husband likes to throw some in his salad.
For extra flavor, try only 1 cup black beans and 3 cups water in a small slow cooker along with all the other ingredients. As it cooks longer, the water gets all used up and you are left with some really tasty beans.
There is a good chance that you can get gas with eating beans if you are not used to them. Here is a link to a page on how to overcome the effects of gas and beans.
Mmmm black beans. This recipe looks absolutely delicious!
[...] spices and vegetables, or throw them in soup. See the directions on these first two links to learn how to cook beans or brown rice. Explore other recipes on other sites as well on these last two [...]
[...] spices and vegetables, or throw them in soup. See the directions on these first two links to learn how to cook beans or brown rice. Explore other recipes on other sites as well on these last two [...]