Well, well, well, here we are again with another Mexican inspired recipe. It only took me a few weeks to come up with another one. You guys should know by now, that I love Mexican food. I grew up in Southern California, so salsa runs through my veins. School has started back up again and I’ve been busy between exercising (summer bodies are made in winter, right?), homework, after school activities, blah, blah blah. I won’t bore you with the rest. My point is, life is friggin’ busy. And busy people need easy dinners. This is where you bring out that slow cooker you’ve been hiding away during the summer months. The slow cooker is the busy person’s best friend. You dump things in, and hours later you’ve got dinner waiting for you. How awesome is that? This recipe is STUPID EASY and only 6 ingredients. Once cooked, these beans can be used in a variety of ways such as in quesadillas, burrito bowls, 7 layer dip, burritos, crispy cauliflower tacos (shown below) and countless other ways you would use beans. Let’s talk about the flavor of these beans…Like WOAH. The smoky flavor comes from dried ancho chiles which has a slight raisin-y, smoky flavor with just a touch of heat. I was able to find these at my local grocery store or on Amazon, but you could also sub ground ancho chile powder which you can also find at your grocery store with the spices. Don’t get me wrong, I love using canned beans. But the flavor and al-dente texture you get from using dried beans is incomparable!
Makes about 5 cups
2 cups dried black beans
5 cups vegetable broth
2 dried ancho chiles aka dried poblano peppers (or sub 1 1/2 T ancho chile powder but note it might not be as flavorful as when you use the dried chiles. I’ve only used dried in this recipe, so if you use the powder let me know how it works out for you!)
1/2 onion sliced thin
2 garlic cloves roughly chopped
Juice of one lime (save for the end once the slow cooker has been turned off)
Place the first 5 ingredients in a slow cooker. Cook on low for 7-8 hours or high for 6 hours. Once the slow cooker is turned off, squeeze the lime juice and mash the beans slightly with a potato masher.
Whatever you don’t use, you can keep in an airtight container for a few days or in the freezer in a zip loc bag for up to 6 months. To thaw, place in fridge the day before you want to use. Heat in microwave or on stovetop.