These were fantastic. I made a few little changes however, they are as follows: Used regular chicken broth, 7 oz can of Ortega chilis in lieu of the jalapeno, 1 - 10 oz. can El Paso green enchilada sauce in lieu of the green salsa, couple tablespoons of La Victoria Chunky Jalapeno Hot sauce, about 5 cloves of minced garlic, only had 1/2 of an onion so added a little onion powder, added some coriander, red salsa and 1/2 cube chicken bouillon.
For cooking the beans: Rinsed beans & placed in a large pot. Poured in the chicken broth, stirred in onion, onion powder, garlic, green enchilada sauce, chunky jalapeno hot sauce, cumin, coriander & cracked black pepper. Brought to a boil. Transferred to preheated Crock pot (high) and cooked for 3 hours. Checked on from time to time as I needed to add water. At about the 3 hour mark, added Ortega’s, red salsa & 1/2 cube chicken bouillon. Stirred around & continued to cook for about 1 hour on high. Then stirred & turned crock pot down to low, cooked 2 - 2 1/2 more hours (got the idea of starting beans and bringing to boil in pot and transferring to crockpot from previous reviewer, great tip, thanks) ~
Was this review helpful?
2 users found this review helpful
These were fantastic. I made a few little changes however, they are as follows: Used regular...