Crockpot Black Beans and Brown Rice
My Favorite Crockpot Recipe So Far
This is the first blogpost in the Markethive Group called Crockpot Recipes. I encourage anyone reading this to join and share their crockpot recipes. It will be featured on different websites. I also plan in the future to make a Pinterest board for crockpot recipes to pin the ones I like.
The recipe I am sharing I got from mostly homemade mom. Below is her link. The recipe is perfect. I was impressed how easy and delicious it came out. I am not a fan of sour cream so I did not use it.
Although the recipe is wonderful, I can’t help myself but always add more things to it. It is fun to experiment. Below are the ingredients I used.
- 2 (14 oz) packages of black beans, drained and rinsed. (I use Fig Foods Black Beans)
- 1 uncooked cup of brown rice (I use Texmati Brown Rice)
- 2 cups water
- 1 cup salsa (I used Frontera Hot Roasted Habanero Salsa)
- 2 tsp cumin (I bought Cumin Seeds from Amazon)
- 1 tsp chili powder
- 1 tsp garlic powder
- ½ tsp salt (I use Himalayan Pink Salt)
- ¼ tsp black pepper
- 1 diced onion (my idea)
- 5 minced gloves of garlic (my idea)
- 1 avocado (my idea)
- 1 jalapeno pepper (my idea)
- A handful of mushrooms cut into smaller pieces (my idea)
I greased my crockpot with coconut oil and threw all the contents in it. Below is my picture of it before I turned on the power.
Following the original recipe I put my crockpot in the low setting. The original recipe called for 3 hours cooking time, the picture below was 4 hours 30 minutes later. I waited for the liquid to soak up.
This was the third time I have made this. It is great by itself. You can use it for dipping tortilla chips or making burritos. This time I am using it for soft shell tacos.
I like using Maria and Ricardo’s Soft Corn Tortillas. They taste great and do not fall part like other soft shell tacos. I have experimented with others but keep coming back to them.
All the best,
PS: Visionex for supporting clear vision and optimal long-term eye health.
Alan Zibluk Markethive Founding Member
Fairly Easy Chickpea, Lentil, Brown Rice & Broccoli Crockpot Casserole
When I received my crockpot one of the first things I did was search “easy crockpot recipes”. I immediately found “SUPER EASY CHICKPEA, BROWN RICE & BROCCOLI CROCKPOT CASSEROLE” by Alexis.
According to her website she is a “Registered Dietitian and whole foods enthusiast”. I love her site and I will try this weekend her “Super Easy Mexican Crockpot Casserole” and later “Slow Cooker Curried Butternut Chili”. Easy instructions as I do not like complicated.
Below is her recipe for Super Easy Chickpea, Brown Rice & Broccoli Crockpot Casserole.
- 1 cup long-grain brown rice
- 2½ cups vegetable broth
- 1-15 oz. can chickpeas, drained
- 1-12 oz. package of frozen broccoli
- ½ medium onion, diced
- 2 garlic cloves, minced
- ¾ tsp salt
- 1-5.3 oz. container plain Greek yogurt
- ½ cup shredded cheddar cheese (or more, to taste)
- Place rice, vegetable broth, chickpeas, broccoli, onion, garlic and salt in a 5 qt. slow cooker. Cook on high (covered) for 2 to 2½ hours, or until rice is cooked through and most of the liquid is absorbed.
- Turn off crock-pot. Stir in Greek yogurt and cheese. Season with salt and pepper to taste.
I have never met Alexis but would like to thank her for the above recipe. Seriously I would not have been able to figure out alone how well the ingredients worked with each other. It has given me ideas and I give credit where credit is due.
This was the second time I made this recipe. In both cases the cooking time was precisely three hours. This time I used one 15 oz. package of Fig Food Co. Chickpeas instead of a can as it has less sodium. I also used pink Himalayan salt instead of regular salt.
I have a tendency to mix brown rice and lentils together. I decided to use the left over vegetable broth to make lentils. I use Daily Pantry Medley of Lentils. The instructions calls for two cups of water to cook the lentils in, I had exactly two cups of leftover vegetable broth. It took longer for the liquid to absorb but it worked.
After three hours when the Super Easy Chickpea, Brown Rice & Broccoli Crockpot Casserole was completed I added the lentils above into the crockpot for another 30 minutes. I then turned off the crockpot and stirred in the yogurt and cheese. Below is a picture of “Fairly Easy Chickpea, Lentil, Brown Rice & Broccoli Crockpot Casserole.”
The original recipe makes for four servings, I wanted more for the work week. The lentils made it happen and I was glad to use up the leftover vegetable broth.
All the best,
PS: I was here before Dr. Oz.