Saucy, Spicy Crockpot Black Beans


As of late, I have become even more conscious of what we are eating and what it costs. Beans are a great example of something that seems inexpensive enough anyway, but can be even more economical without a lot of effort. On average, a 1 pound of organic dried black beans is about $2.50, which yields about 8 servings of cooked beans, depending on your portion size. Also, in our house, we only use about a ½ a can of black beans at a time, and I often find myself throwing the other have of the can away after it sits in the fridge for a week or so. By making my own, I can portion and freeze in a size that makes sense for us to consume at once, which eliminates the waste, and, in turn, saves more money. I love the idea of saving a few dollars while not compromising on quality or taste.

Ingredients:

  • 2 cups, usually a 1 pound bag, Dried Black Beans
  • 6 cups Water
  • 4 cloves Garlic, roughly chopped
  • 1 Tbsp Salt
  • 1 Tbsp tsp Cumin
  • 1 Tbsp Chili Powder
  • 1 tsp Chipotle Powder

 

Directions:

  1. Wash the dried beans really well and pick out any rocks or beans that look funky.
  2. Pour them into a pan and add water till it is at least 2 inches above the beans. Let soak overnight (or for 8 hours.)
  3. Drain off the water and pour beans into a crock pot.
  4. Add water and remaining ingredients.
  5. Cook on high for 8 to 10 hours.
  6. Enjoy straight from the crockpot or portion and freeze for later.
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