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Slow Cooked Santa Fe Black Beans and Catching Up

I spent the weekend in Texas and had such a fun time catching up with some great bloggers. There are way too many to name them all. Some I had met before and enjoyed catching up with. Others I knew from online, but had so much fun meeting in person. I also have a list of new sites to visit from those I met for the first time. It was a great weekend.

Vacations and time away are great, but it is always nice to be back home. Except for the catching up part and the piles of laundry that always seem to be larger after a vacation.

If I am a little slow responding to email and comments this week, it is because I will be playing catch up over the next few days. That and enjoying time with my mom, who is still here visiting for a few more days.

Now for today’s recipe.

Many people talk about a rice and beans budget and often it is a negative and boring way. Rice and beans are so inexpensive to buy, but rice and beans don’t have to be boring.

Rice and beans can really be changed up simply by using difference varieties and different spices. Navy beans taste totally different than black beans. And black beans taste totally different than kidney beans.

If the people in your house are getting tired of rice and beans, I encourage you to change them up. Add a new variety to the mix and cook them in a new way.

Rice and beans can be a staple in your house. And they can, and should be, enjoyed.

One of our favorite ways to serve rice and beans is as burrito bowls. I often do this by making my cilantro lime rice and seasoned black beans, but I recently found a recipe for Santa Fe Mexican type beans when I was looking around the cooking light website and knew they would work perfectly for burrito bowls.

I changed up the recipe a little and did not serve them on their own. Instead we layered  them with a basic white rice and a spicy pork for a homemade burrito bowl. I set out cheese, sour cream, salsa, chips, and a few other toppings and everyone made theirs just how they wanted.

It was a fun and inexpensive meal to serve. The spicy pork recipe I made will be coming up next week, but you can really use just about any meat you like for this. Shredded chicken would be good and so would beef. You can also easily go meatless and make this even less expensive to serve.


Lynn's Kitchen Adventures


  1. I have a black bean recipe I use for burrito bowls but this looks so much easier to do it in the crock pot. I will be making this next time!

  2. Hey, Lynn — Always love your posts and this one is a perfect fit for our family’s tastes! I’m wondering about the “spicy pork”. Care to elaborate? Dish up those details?? Thanks!

  3. Oh my goodness did these smell good while they were cooking! This was the first time I’ve soaked beans in salt water and they turned out perfect. The only change I made to the recipe was using vegetable broth instead of chicken broth. My teenage son’s friends had dinner with us. One is a vegetarian and another is Jewish and keeps kosher. I thought burritos would be a good way to accommodate everyone. But then there’s the extremely picky friend. All he ate was a tortilla, but then again, this kid won’t eat pizza or macaroni and cheese either. His loss. I thought it was delicious.

    • I love hearing that kids and teens enjoy my recipes. They are some of the pickiest eaters, so if they think it is a keeper it is a keeper for sure. I am glad you all enjoyed this and the pork. And I am glad you liked the salt with soaking beans tip. I have found that it really helps.

  4. The Slow Cooked Santa Fe Black Beans is out-of-this world DELICIOUS!!! I added chicken breast during the last four hours of cooking, and then shredded it after wards. I served the black beans with some cooked white rice and shredded cheddar cheese. Thank you so much for this awesome recipe, Lynn!!! 🙂

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