This recipe is so versatile. I changed it up a bit by adding half the water the recipe called for and substitued chicken broth which gave it a richer flavor. I also added spicy shredded pork that I had leftover and it was fantastic!
From EatingWell: Winter 2004
By cooking your own dried beans, you save money, reduce sodium and get better flavor along with, surprisingly, more vitamins and minerals. If you can't use the whole batch, freeze surplus cooked beans for later use in soups, salads and dips. The range of time for cooking beans is wide and varies with the age and the type of beans selected.
10 Reviews for Slow-Cooked Beans
I used black eye peas for this recipe. I added some cooked chicken and a package of cream cheese to get the smooth texture and taste to balance the peas. Wonderful!
Best bean slow-cooker recipe I've tried. Adding the boiling water allows them to cook evenly. I cook 1 lb bags of black or pinto beans and freeze in ~2 cup portions for later use.
The best Black-Eye Pea recpie I even made..added a little lean ham. Happy New Year!
A very healthy meal, easy preparation. I add cubes of boiled chicken and stir in some salsa to make it heartier. Very low fat and lots of protein and fiber!
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