Ingredients
1 lb. Black beans soaked overnight
4 Cups low sodium chicken broth
2 Cups water
3 Jalapeno peppers, chopped
1/2 tsp. Garlic powder
1 tsp. Cumin
1 tbsp. Chili powder
3/4 tsp. Black pepper
1 tsp. Cayenne powder
1/2 tsp. Hot pepper sauce
Equipment
Slow cooker (at least 3.5 quarts)
Instructions
Drain and rinse the beans
Add all ingredients to the slow cooker
Cover and cook on high for 4 hours
Continue cooking on low for 2 hours
Serve immediately, leftovers may be stored in the fridge for about 5 days
NOTE:
While you can substitute canned beans for the dry ones and avoid having to soak them, I highly recommend the dry beans. I find the texture is noticeably better.
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