Total Prep and Cook Time: 45 minutes
Yield: 6 Servings
Nutrition Data, 182g Serving: 161 cal, 47 cal from fat, 1g saturated fat, 25g carb, 6g fat, 208mg sodium, 8g fiber, 7g protein, low Cholesterol, good source Vit C, A, K, Folate, Potassium, Estimated glycemic load 8
Black Bean Slow Cooker Directions: After soaking, boiling & skimming the foam, drain beans and add to cooker with cold water to cover. Cover and cook on low for 6 - 8 hours, just until tender. Add 1/4 tsp salt to keep the beans from splitting and breaking apart when cooking.
Toxin in Black Beans: Black beans, red and white kidney (cannellini) beans contain the toxin phytohennagglutenin. Red kidney beans contain the highest amount. You can get rid of the toxin, through long soaking (12 - 24 hours), with 2 or 3 changes of water, then boiling the beans for 10 - 15 minutes before adding to the crockpot. It's a good idea to preheat the crockpot on high before adding the beans. More info on cooking black beans without toxins. Also watch our video, Basic Bean Cooking (with Kidney Beans and Black Eyed Peas) and see our basic bean cooking recipe
To remove the kernels from the cob, stand the cobs upright and using a sharp knife cut downward along the length of the cob where it meets the kernels. Keep the hand holding the corn cob above the knife so that a slip does not result in an emergancy room trip!
With the raw jalapeno, garlic and onion, this is quite a spicy salsa. If you're not so fond of spicy, leave them out. It'll be just as delicious.
Serve this easy summer recipe as a stand alone black bean salad or as a topping or side for your favorite Mexican-style dish.
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