Crockpot Black Beans from mom2lars
This is one of my favorite fall/winter recipes. I'm writing it from memory, so ... hopefully I'll remember well!

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. My husband (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!

Yields approximately 8 servings


 8 oz (2 cups)  dried black beans
 hambone or 2 hamhocks 
 1 bayleaf
 2 garlic cloves, whole
 1  whole carrot 
 1 whole onion 
 1 whole celery stalk 
 1 red pepper, chopped
 1 red onion, chopped
 1 green pepper, chopped
 several jalapeno pepper slices (2-3)
 1 1/2 tsp salt
 1 1/2 tsp pepper


  1. Prepare the beans by placing in a crockpot with bayleaf, hambone, whole onion, whole 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)
  2. Remove bayleaf, all whole vegetables and hambone (pick meat off hambone and leave in beans). 
  3. Skim fat (if necessary) from top of mixture. 
  4. Add the  red pepper, green pepper, red onion, and jalapeno slices, salt and pepper (to taste). 
  5. Cook in the crockpot on high for 30 minutes, stirring occasionally. (Aternatively, cook on med. temp on the stove for 30 minutes, stirring more frequently).
  6. Serve over rice.