Black Beans with Bacon
This recipe is so much better than it reads!! It deserves 10 stars. Our family loves this recipe. So fast and easy.
Since I don't own a pressure cooker, I use either the crockpot or a Dutch oven. I empty 2 to 4 cans of undrained black beans in the crockpot, add two cans of water, cover with lid, and cook on low to medium. While that is heating, on the stove I brown diced bacon, draining on paper towels when crisped and reserving a tiny bit of the fat. In the reserved bacon juice, I saute onion, carrot and tomato. I always use more carrot and tomato than the recipe calls for. The carrot pairs nicely with the black beans. I add 2 chicken bouillon and then add this mixture to the beans in the crockpot. Cook on low-medium for maybe an hour, depending on your crockpot's temperature. I cook rice in the rice cooker while the beans are cooking. I garnish with parsley or cilantro, fresh salsa or sour cream. Leftovers are to die for. You can add more liquid or chicken stock and make this a soup. Very, very tasty.
8 users found this review helpful
Sep. 21, 2008