Smoky Black Beans

4.1
(13)

My daughter and I love the black beans found at a popular fast food chicken restaurant, but I could not find a recipe for that particular taste. I think I came pretty close with this one. A little spicy, a little sweet but oh, so good!!! These beans go great with almost any meat but are especially good with grilled chicken.

1
Prep Time:
5 mins
Cook Time:
6 hrs
Total Time:
6 hrs 5 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 1 pound dry black beans, soaked overnight

  • 4 teaspoons bacon drippings

  • 1 onion, chopped

  • 2 teaspoons hickory-flavored liquid smoke

  • 2 tablespoons dark molasses

  • ½ cup packed brown sugar

  • 4 slices pickled jalapeno peppers

Directions

  1. Drain the black beans from their soaking water and place in a slow cooker. Fill with enough fresh water to cover them. Cover and set to High.

  2. Heat bacon drippings in a skillet over medium heat. Add onions; cook and stir until tender. Stir this into the beans along with the brown sugar, liquid smoke, molasses and jalapeno slices. Stir to blend, then cover and cook on High for 5 to 6 hours, or until beans are tender.

Note

Fresh jalapeno could be used but the pickled stuff is what I had on had.

Nutrition Facts (per serving)

277 Calories
4g Fat
50g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 277
% Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 7%
Cholesterol 2mg 1%
Sodium 45mg 2%
Total Carbohydrate 50g 18%
Dietary Fiber 12g 41%
Total Sugars 17g
Protein 12g
Vitamin C 1mg 6%
Calcium 61mg 5%
Iron 3mg 17%
Potassium 579mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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