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,
Alan Zibluk Markethive Founding Member