Easy Mexican Black Bean Casserole
October 21, 2011
A recipe from the November 2010 issue of All You (original here). The note with the recipe explains, “This is a tasty vegetarian meal, but you can please meat eaters by cooking a few slices of bacon until crisp and crumbling them into the slow cooker with the beans before warming.”
Ingredients
- 16 ounces dried black beans, rinsed and drained
- 1 16-oz. jar salsa, plus extra for serving, optional
- Salt
- 6 ounces shredded Cheddar or Monterey Jack
- Tortilla chips for serving, optional
Directions
- Stir together beans, 4 cups water and salsa, if using, in slow cooker.
- Cover and cook on high until liquid is absorbed and beans are soft, 4 to 6 hours.
- Season with salt.
- Sprinkle cheese over beans, cover and continue to cook until cheese is melted, 5 to 10 minutes.
- Spoon into bowls, top with additional salsa and serve with tortilla chips, if desired.
Variations from the Original (listed as “Kitchen Tips”)
- Change the flavor. Tomato salsa works well with black beans, but you can also try a different type. Chipotle salsa lends a smoky taste. Or try a pineapple or mango salsa for a touch of sweetness.
- Turn up up the head. Add a few dashes of hot sauce if you like a kick, or use a spicy salsa. Sprinkle pepper Jack cheese on top.
- Use more veggies. Sauté a chopped onion and a diced, seeded jalapeño until tender and stir them into the beans before sprinkling the cheese on top.
- Make it meaty. This is a warming vegetarian meal, but you can please meat eaters by cooking a few slices of bacon until crisp and crumbling them into the slow cooker with the beans before cooking.
- Wrap it up. Instead of chips, serve the beans with tortillas, more salsa, rice, lettuce, cheese, and guacamole, and let everyone make their own burritos.
Time Required: 7 hours |
Servings: 6 |