Cooking the beans:
1 pound black beans, picked clean and soaked overnight
1 onion, finely chopped
2 ribs celery, finely chopped
3 bay leaves
5-6 C. water or broth (more if want soupy beans; less if want drier beans)
1) Place soaked black beans into Crock Pot with above ingredients. Cook on high for 3 hours or until tender.
2) 30 minutes before end of cooking time, add 1 Tbsp. salt.
3) Remove cooked beans and cooking liquid from Crock Pot and reserve for later use.
NOTE: You can also use canned black beans and start as indicated below.
Cooking the other stuff:
Chicken breasts and/or thighs, chunked (opt., omit if vegan)
2 15-oz. can petite diced tomatoes
2 C. brown rice (brown rice holds up better than white rice when cooked in this way)
2-2.5 C. veggie stock, divided
1-2 fresh jalapeños, finely diced (optional, to taste)
1 heaping Tbsp. APB
1 Tbsp. chili powder
2 tsp. cumin
1 tsp. paprika
1 tsp. celery salt
1 tsp. salt
2 C. frozen corn
2 C. chopped zucchini
2 C. chopped sweet pepper
1/2 bunch fresh cilantro, chopped
1) Combine the chicken (if using), tomatoes, and spices listed above in the Crock Pot. Add enough stock to be sure the chicken is covered (about 1/2 C.).
2) Cover Crock Pot and cook mixture on low 3 hours, or on high for 1 hour.
3) Remove the lid and add the rice and another 1/2-1 C. broth, along with any of the optional ingredients you want to include.
4) Replace the lid and continue to cook on low for another 3-4 hours, or on high for 1-2 hours.
5) At the start of the last hour of cooking, stir in the black beans, mixing everything well to ensure even cooking of the rice. Add more liquid if needed. Check the seasonings and augment as necessary.
6) Check and stir periodically during the last hour of cooking. It is done when the rice is tender.
NOTE: If you want it soupy, leave any excess liquid in--and even add some of the cooking rice from the beans, if desired. If you want it drier, leave the lid off once the rice is done to allow the liquid to cook off.
7) Garnish as desired. Chopped green onion, chopped tomatoes or salsa, avocado or guacamole are all yummy. Cheese and sour cream if not making vegan.
This recipe is heavily modified from an original that appeared on the kitchn.com.
1 pound black beans, picked clean and soaked overnight
1 onion, finely chopped
2 ribs celery, finely chopped
3 bay leaves
5-6 C. water or broth (more if want soupy beans; less if want drier beans)
1) Place soaked black beans into Crock Pot with above ingredients. Cook on high for 3 hours or until tender.
2) 30 minutes before end of cooking time, add 1 Tbsp. salt.
3) Remove cooked beans and cooking liquid from Crock Pot and reserve for later use.
NOTE: You can also use canned black beans and start as indicated below.
Cooking the other stuff:
Chicken breasts and/or thighs, chunked (opt., omit if vegan)
2 15-oz. can petite diced tomatoes
2 C. brown rice (brown rice holds up better than white rice when cooked in this way)
2-2.5 C. veggie stock, divided
1-2 fresh jalapeños, finely diced (optional, to taste)
1 heaping Tbsp. APB
1 Tbsp. chili powder
2 tsp. cumin
1 tsp. paprika
1 tsp. celery salt
1 tsp. salt
2 C. frozen corn
2 C. chopped zucchini
2 C. chopped sweet pepper
1/2 bunch fresh cilantro, chopped
1) Combine the chicken (if using), tomatoes, and spices listed above in the Crock Pot. Add enough stock to be sure the chicken is covered (about 1/2 C.).
2) Cover Crock Pot and cook mixture on low 3 hours, or on high for 1 hour.
3) Remove the lid and add the rice and another 1/2-1 C. broth, along with any of the optional ingredients you want to include.
4) Replace the lid and continue to cook on low for another 3-4 hours, or on high for 1-2 hours.
5) At the start of the last hour of cooking, stir in the black beans, mixing everything well to ensure even cooking of the rice. Add more liquid if needed. Check the seasonings and augment as necessary.
6) Check and stir periodically during the last hour of cooking. It is done when the rice is tender.
NOTE: If you want it soupy, leave any excess liquid in--and even add some of the cooking rice from the beans, if desired. If you want it drier, leave the lid off once the rice is done to allow the liquid to cook off.
7) Garnish as desired. Chopped green onion, chopped tomatoes or salsa, avocado or guacamole are all yummy. Cheese and sour cream if not making vegan.
This recipe is heavily modified from an original that appeared on the kitchn.com.
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