link4704 link4705 link4706 link4707 link4708 link4709 link4710 link4711 link4712 link4713 link4714 link4715 link4716 link4717 link4718 link4719 link4720 link4721 link4722 link4723 link4724 link4725 link4726 link4727 link4728 link4729 link4730 link4731 link4732 link4733 link4734 link4735 link4736 link4737 link4738 link4739 link4740 link4741 link4742 link4743 link4744 link4745 link4746 link4747 link4748 link4749 link4750 link4751 link4752 link4753 link4754 link4755 link4756 link4757 link4758 link4759 link4760 link4761 link4762 link4763 link4764 link4765 link4766 link4767 link4768 link4769 link4770 link4771 link4772 link4773 link4774 link4775 link4776 link4777 link4778 link4779 link4780 link4781 link4782 link4783 link4784 link4785 link4786 link4787 link4788 link4789 link4790 link4791 link4792 link4793 link4794 link4795 link4796 link4797 link4798 link4799 link4800 link4801 link4802 link4803 link4804 link4805 link4806 link4807 link4808 link4809 link4810 link4811 link4812 link4813 link4814 link4815 link4816 link4817 link4818

Crockpot Black Beans and Brown Rice

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.

 

http://www.mostlyhomemademom.com/2014/01/crockpot-black-beans-rice.html

 

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,

Alan
Alan Zibluk
http://alanzibluk.com
e-mail: alan@internetguy.ws

PS: Visionex for supporting clear vision and optimal long-term eye health.
 

Alan Zibluk Markethive Founding Member