These rosemary infused black beans are no muss no fuss thanks to the magic of a slow cooker. Better yet, these versatile beauties are great on their own, on a salad, in a tortilla, or anything else your heart desires!

Soak beans overnight and then drain the next morning. Add fresh water until it covers the beans completely. They should be submerged under at least 1/2 an inch of water.

Add jalapeno and rosemary along with the other ingedients. Remove seeds and ribs of the jalapeno if you want less spice.

Baa, Baa Black Beans!!!

 

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Prep time

10 mins

Cook time

8 hours

Total time

8 hours 10 mins

 

Author: Kitchen of Good & Evil

Serves: 8

Ingredients

• ¾ pound dried black beans
• 1 jalapeno sliced (if you don't want it too spicy, remove the seeds)
• 4 sprigs of rosemary
• 2 tsp Salt
• 1 tsp Pepper
• 1 tsp Garlic Powder

Instructions

1. NOTE: This recipe requires a start the night before. Soak the black beans in your crock-pot over night.The next morning, drain the water and refill it until beans are submerged under about a half an inch of water.
2. Add all of the ingredients to the crock pot.
3. Cook on low for 6-8 hours.

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