Slow Cooker Black Beans And Ham

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Today was an exciting day here in the Sierra Foothills. Nevada City celebrated the visit of the 2010 Amgen Tour of California for the very first time. This is the largest cycling event in America. The 2010 Amgen Tour of California is a Tour de France-style cycling road race, presented by AEG, that challenges the world’s top professional cycling teams to compete along a demanding course from May 16-23. (Feel free to watch the start of this amazing event on my Noel’s Family Meals channel on YouTube by clicking the link below.

Amgen Tour of California May 16, 2010

We of course are voting for Lance Armstrong and Levi Leipheimer, two of the most amazing cyclists for Team Radio Shack.

After a morning of celebrating such an exciting event, meeting some of the cyclists and getting autographs, (below is Mark Batty from Team Spider Tech signing autographs for us.)

 I wanted to be able to have a simple dinner. This morning I took out the slow cooker because there is nothing easier than slow cooker cooking. No standing over the stove. I just spent a few minutes cutting up a few ingredients like some leftover ham from last night’s dinner, tossed in a few cans of black beans and tomatoes with chilies and spices, put the lid on and walked away. About six hours later, dinner will be ready.

Slow Cooker Black Beans and Ham

Ingredients:

  • 3 15 ounce cans black beans, rinsed and drained
  • 1 14.5 ounce can diced tomatoes with chiles and spices
  • 2 cups cooked ham, diced
  • 2 garlic cloves, pressed
  • 1 teaspoon cumin
  • 1 teaspoon Southwestern Seasoning
  • 2 cups water

Directions:

Place all ingredients in slow cooker. Stir well. Place lid on and turn slow cooker to low setting. Cook 4-6 hours. Serve with tortillas and sour cream. *Recipe Note: I added some juice of a fresh lime and some raspberry habanero sauce as a  topping.

As always, my quick and easy recipes for Busy Moms can be found on my website Noel’s Kitchen Tips.

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About noelskitchen

Noel is a CEO and Mother of 4 who can be found blogging from her home office, who's passionate about family, nutrition, fitness and supporting others reach their health & fitness goals. Noel uses her blog to share about simple, healthy recipes, nutrition tips, walking, workouts and a little sprinkle of life! She created Noel's Kitchen Tips teaching families how to make budget friendly meal and healthy recipes. She's blessed to have the opportunity to be able to teach busy moms and families how to use food and cooking as a means of bringing family meal times back to the table and stay fit.

4 Comments

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  3. Hi, You know I love this recipe. I though, and neither does my family, like canned beans. I make mine all the time in the crock pot. I add some suateed garlic and finely chopped onion, also sauteed to the beans in the pot. I add some cumin, a bay leaf and one bag (16oz) of dried pinto or black beans and enough water to cover them and some extra. When i have some smoked porked chop or some great piece of ham or the leftover ham bone I will add it too. I add some salt to the beans too. They do cook and they cook well. Try it. You will learn by trial and error how watery you want your beans. We like the juice, since we make soup with it and add the broth to our balck bean rice.

  4. I agree. Beans always taste better homemade and I usually make a batch in the crock pot on a weekly basis and store in 2 cup portions in the freezer. I keep canned beans in the pantry as a staple and use only when I don’t have the time to cook up a batch.

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