Slow Cooker Black Beans with Cilantro
Black beans with cilantro are great for a side dish, and they’re easy to make in the slow cooker!
Dried beans are allowed in small servings even for phase one on the South Beach Diet, and black beans are one of my favorites. For recipes like this that start with dried beans, it’s important to soak them, and it’s also important to use reasonably fresh beans or you may have a hard time getting them softened. (If your beans are more than a year old, throw them out and get new ones.) These beans were a perfect candidate for the slow cooker, but if you don’t have a CrockPot, you can easily cook the beans in a pot on the stove.
Rinse the black beans and throw out any broken ones; then soak overnight in the slow cooker.
The next morning rinse the beans and drain them. (This helps remove some of the excess starch that can make beans hard to digest.)
Put the soaked beans, chicken or vegetable stock, dried cilantro, and garlic in the slow cooker and cook all day on low.
I like this best when the beans are kind of soupy and quite soft, which will probably take at least 8 hours on low. (If you want firmer beans, start to check after about 7 hours.)
When the beans are done to your liking, add a generous amount of fresh chopped cilantro.
And just for fun, here is the original photo of this dish from back in 2006, which is not bad at all. Nowdays I like my beans a little softer than the ones in this photo.
Slow Cooker Black Beans with Cilantro
(a CrockPot recipe, about 8 side dish servings. I would use at least a 4 quart crockpot for this recipe so there’s plenty of room for the beans to expand.)
4 cups dried black beans (measure before soaking; beans must be soaked overnight)
6 cups chicken stock or vegetable stock ( used homemade stock, but canned would be fine)
2 T dried cilantro
1 T garlic powder (or use 2 T chopped fresh garlic)
1 cup chopped fresh cilantro (measure after chopping)
The night before you plan to cook this, rinse beans and pick out broken pieces. Place beans in a large pot or in the slow cooker, cover with cold water by several inches, and soak overnight.
The next morning, rinse and drain beans, then place beans, stock, dried cilantro, and garlic powder or fresh chopped garlic in CrockPot slow cooker. Cook all day on low, 8-10 hours for very soft beans. (If you want firmer beans, start to check after about 7 hours. If you don’t have a Crockpot, combine ingredients in a large, heavy pan and simmer on low for about 2 hours.)
Wash fresh cilantro and dry well. (I used a salad spinner.) Chop enough cilantro to measure one cup. When beans are well softened, turn off Crockpot and stir in fresh cilantro. Serve immediately, garnished with additional chopped cilantro if desired.
These beans can also be used in burritos, mixed into taco meat, or on a salad.
South Beach Suggestions:
Beans cooked like this make a perfect side dish for any phase of the South Beach Diet. I served my beans with Cuban Flank Steak. This would also taste great with Grilled Halibut with Cumin and Lime, Sauteed Scallops with Garlic, or Curried Chicken on the Grill with Cilantro Chutney.
I chose the South Beach Diet to manage my weight partly so I wouldn’t have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
More Tasty Ideas with Black Beans:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Southwestern Quinoa Salad with Black Beans, Red Bell Pepper, and Cilantro from Kalyn’s Kitchen
Slow Cooker Sweet Potato and Black Bean Burritos with Lime from Kalyn’s Kitchen
Slow Cooker Puerto Rican Black Beans with Sofrito from The Perfect Pantry
Spicy Black Beans and Tomatoes from Budget Bytes
Carribean Black Beans and Rice from Food Blogga
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)
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