With National Taco Day being on Tuesday, I had no choice but to make tacos for dinner! When we have tacos, we always have black beans but in celebration of the holiday, I decided to make the black beans from scratch. I had been meaning to make slow-cooker black beans but hadn’t had a reason — until now.
They were delicious! Flavorful, creamy and with great texture.
Slow Cooker Black Beans
- 1 bag of dried black beans
- 1 T. minced garlic
- 1 can of diced tomatoes with juice
- 1/2 onion, diced
- 2 tsp. cumin
- 1 tsp. garlic salt
- salt and pepper
- Rinse the black beans in a strainer and remove any pieces that look too dried or not right.
- Place black beans in slow cooker and cover with 1-2 inches of water.
- Add diced tomatoes with juice
- Add onion and spices.
- Turn black beans on high for 5-6 hours (since I didn’t soak them). When the beans are almost cooked, change the setting to low for a few hours.
- Serve with tacos or on rice.
- Enjoy!!
I need to head to bed to get some rest for tomorrow! We still need to finish our finger painting project….
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