Our escape on a chilly evening? The slow cooker. Come home to our favorite main dishes, sides, appetizers, and drinks that are sure to soothe your family with the simple joys of comfort food.
Santa Fe Black Beans
Black beans are a staple side to any Mexican dish. Serve these beans warm and tender after 10 hours in the slow cooker. The slow cooker is one of our favorite tools for bean cooking. We find beans cook more evenly in the low, steady heat than they do simmering on the stovetop. They don't need to be stirred in the slow cooker, and they come out perfectly tender and creamy. Chipotle in adobo sauce lends a hint of smoky spice to the beans. We add lime juice at the end for a hit of acidic brightness—adding the juice at the beginning would cause its flavor to disappear over 10 hours. While some cooks fear adding salt to dry beans before they cook, there's no need to worry here, particularly since the beans slow-cook for 10 hours; they will absolutely get tender.