Crockpot Black Beans from mom2lars
Yields approximately 8 servings
 
 

INGREDIENTS
This is one of my favorite fall/winter recipes. I'm writing it from memory, so ... hopefully I'll remember well! 

 8 oz (2 cups) black beans
 hambone or 2 hamhocks (I know, they're gross, but what can you do?)
 1 bayleaf
 2 garlic cloves (whole)
 1 carrot (whole)
 1 onion (whole)
 1 celery stalk (whole)
 1 red pepper
 1 red onion
 1 green pepper
 several jalapeno pepper slices (2-3)
 1 1/2 tsp salt
 1 1/2 tsp pepper
Prepare beans by putting in crockpot with bayleaf, hambone, whole onion, carrot, garlic cloves, and celery stalk. Put in enough water to cover beans plus 3-4 inches. Heat on low all day. (alternatively, could cook conventionally for 3-4 hours)

Remove bayleaf, all whole vegetables and hambone (pick meat off hambone and leave in beans). Skim fat (if necessary) from top of mixture (I've never had to do this, but it's in the recipe...). Chop red pepper, green pepper, red onion, and jalapeno slices, add to bean mixture. Add salt and pepper. Crockpot on high for 30 minutes, stirring occasionally. (alternatively, cook on med. temp over stove for 30 minutes, stirring more frequently).

Serve over rice. 
 

  • Another great one for doubling and freezing. I like this because it's easy to put together in the morning and is a good alternative source of protein. DH (the meat eater) loves this, even though there's not much meat in it. He mutters something about beans being like meat as he chows down!

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