Pressure Canned Black Beans

Periodically, I get the craving to do some low key canning in the winter. I miss the time spent in the kitchen prepping and creating. For the last few winters, I have found pressure canned black beans to be the perfect project on those few and far between free weekends. They truly take minimal effort and the results are most definitely outstanding!

I also adore having a stock of black beans on the shelves. They are a great addition to so many meals and the cost effectiveness of me canning them versus buying them is top notch. Are you ready to join me in this adventure in the kitchen too? Let’s go!

Tools of the Trade

Normally, I put this at the end of a post, but with a pressure canner, I feel as though I should put it at the beginning. I love using my weighted pressure canner. It doesn’t stress me out and I can create so many great things with it. I also think a canning funnel is a must here. 

Before you start this process, make sure you read the general directions to your own pressure canner. They may differ from what I am sharing, and you should always follow those directions first. Also, if you are a beginner canner or even advanced, I highly recommend checking out the National Center for Home Preservation. It has great information that’s easy to follow. 

I also have a fantastic book called Not Your Mama’s Canning Book by Rebecca Lindamood that provides some fun enhancements you can do to canning beans, rather it be black beans, kidney beans, or garbanzo beans. Here, I’ll share simple pressure canned black beans, but she can give you additional flavor ideas!

Your Steps to Pressure Canned Black Beans

The Prep for pressure canned black beans

Begin by rinsing and picking through your dried black beans. Drain. (Two pounds of dried black beans will result in about 7-9 pints of beans when you are said and done.)

Put the beans in a large saucepan. Add water to cover them by about 2-3 inches. Bring the beans and water to a boil and boil for two minutes. Remove from the heat and allow the beans to soak for an hour. 

Drain off the soaking water and recover the beans with an additional 2-3 inches of water. Bring the water and beans to a boil and simmer for 30 minutes. While this is happening, begin to prepare your canner and jars. Wash and sterilize pint jars, rings, and lids. Keep warm. I like to heat my lids in water on a very low heat on the stove. Check the seal and the center vent of the lid of your canner. Set aside. 

When the beans are done simmering, ladle them (with liquid) into hot jars. I like to add ½ teaspoon of canning salt to each jar, but you can also leave them unsalted. Leave 1 inch headspace. 

The Pressure Canning  

Remove the air bubbles and clean the jar rim with a damp, clean cloth. Place the lid and then the ring, adjusting to fingertip-tight. Place jars on the rack of a prepared pressure canner (mine needs 3 quarts of hot water plus a splash of vinegar, but check the directions of yours). 

Adjust and lock the lid on the canner and heat to high heat. Once a steady stream of steam can be seen/felt, vent for 10 minutes, adjusting the heat if needed to have a steady but not crazy stream of steam. After 10 minutes, put the weighted gauge on the vent. You will want 10 pounds if your altitude is under 1000 ft; 15 pounds if you are over 1000 ft. 

Once the weight starts to jiggle (indicating it has reached the appropriate pressure), begin timing. You will need to process pint jars for 75 minutes. 

Once the timer has gone off, turn off and remove the canner from heat. Allow the pressure to drop on the canner all the way (read specific canner instructions for the indicator-this takes about 45 minutes). Remove weight and allow to cool an additional 10 minutes. Remove jars from canner; do not retighten bands. Cool 12 hours, then check their seals, label, and store jars. 

I store my jars without the rings so I know if there is a false seal or if the jar has come unsealed while being stored, but some do not. 

Rinsed Black Beans
Rinse and…
Simmer and….
Ladle into jars…
Pressure Canned Black Beans
Pressure Canned and Self Stable!
Pressure Canned Black Beans

Pressure Canned Black Beans

Filling your shelves with canned and preserved produce you grew is special. These pressure canned black beans is a great place to start!
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 1 hour 15 minutes
Course Side Dish
Cuisine Canning, Perserving
Servings 7 pints

Equipment

Ingredients
  

  • 2 pounds dried black beans rinsed and sorted
  • 2 ½ teaspoon salt optional

Instructions
 

  • Begin by preparing your canner and jars. Wash and sterilize quart jars, rings, and lids. Keep warm. Check the seal and center vent of your lid the canner. Set aside.
  • If you have not done so, rinse and sort the black beans. Place the beans in a large saucepan and cover with 2-3 inches of water. Bring to a boil and allow to boil for 2 minutes. Remove from heat and rest for 30 minutes.
  • Drain off the soaking water and re-cover the beans with an additional 2-3 inches of water. Bring the water and beans to a boil and reduce to a simmer. Simmer for 30 minutes. Remove from heat
  • Fill jars with prepared beans, leaving 1 inch of head space. Add 1/2 teaspoon of salt to each jar if preferred.
  • Wipe rims with a damp cloth, center the lid on the jar and adjust the band to fingertip tight.
  • Place jars on the rack of a prepared pressure canner (mine needs 3 quarts of hot water plus a splash of vinegar).
  • Process pint jars for 75 minutes at 10 pounds. If your altitude is greater than 1000 feet, use 15 pounds. Follow the directions of your pressure canner or see the more detailed directions in the notes.

Notes

Detailed Directions
Place the lid on the canner and heat to high heat. Once a steady stream of steam can be seen/felt, vent for 10 minutes, adjusting the heat if needed to have a steady but not crazy stream of steam. After 10 minutes, put the weighted gauge on the vent. You will want 10 pounds if your altitude is under 1000 ft; 15 pounds if you are over 1000 ft.
Once the weight starts to jiggle (indicating it has reached the appropriate pressure), begin timing. You will need to process pint jars for 75 minutes. Once the timer has gone off, turn off and remove the canner from heat. Allow the pressure to drop on the canner all the way (read specific canner instructions for the indicator). Remove weight and allow to cool an additional 10 minutes. Remove jars from canner; do not retighten bands. Cool 12 hours, then check their seals, label, and store jars.
Keyword beans, black beans, low acid foods, pressure canned black beans, pressure canning
Tried this recipe?Let us know how it was!

Now that you have black beans…

Here are a few of my favorite black bean recipes!

Southwest Chicken Pasta Bake

JessLeave a comment

Raspberry Torte

I started dating my husband during the beginning of our Junior year of college. The first time he brought me home to meet his parents, he did it by asking if I wanted to go apple picking. Turns out, his parents had a HUGE garden and well over a dozen fruit trees. He was asking me to pick apples at their house! But all of that produce that they grew (and continue to grow) leads to some delicious recipes being made in their kitchen, including raspberry torte. 

My mother in law is notorious for ALWAYS having an option for dessert. Not just a piece of chocolate. There will always be a pie, a torte, cookies, something sweet to eat after both lunch and dinner. I, for one, am not complaining. 

One of the favorites is her black raspberry torte and they grow an impressive amount of berries. Now we grow them, but not near as many. I also prefer red raspberries and we grow and preserve a lot of them. So I thought, “How does this torte translate into a red raspberry torte?” 

That answer: It translates so well! And my family would say it gets better over a few days as the filling gets to rest. The first time I made it, the Mr gave me a sly eye and said, “It’s good. I think you definitely need to practice and make another one,” with a large large grin on his face!

So this is my take (just a few tweaks) on my mother in law’s raspberry torte. I hope you enjoy it as much as everyone has in my husband’s family! 

Your Ingredients for Raspberry Torte

Crust

  • 1 stick butter, softened
  • ¼ teaspoon salt
  • 1 tablespoon sugar
  • 1 cup + 2 tablespoons flour

Filling

  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar 
  • 4 ounces cool whip 
  • 5 cups red raspberries, measured from frozen
  • Zest and juice of 1 lemon
  • ½ cup sugar 
  • 3-4 tablespoons cornstarch 
  • ⅓ cup cold water 

Your Steps  

Preheat the oven to 375 degrees F and grease a 9×13 inch pan. In a medium bowl, cream butter. Prepare the crust by adding the flour, ¼ teaspoon salt, and 1 tablespoon sugar. Cream until well combined. Press into the prepared pan and bake for 10-15 minutes. 

Allow the crust to cool. Once cool, prepare the filling. In a large bowl, combine the cream cheese, powdered sugar. Mix with an electric mixer until smooth. Spread over the cooled crust. 

In a medium sauce pan, combine the raspberries, sugar,  and lemon zest and juice. Cook until broken down and a smooth-ish sauce is made. That is, the raspberries should have mostly broken down. In a small dish, combine the cold water and cornstarch. Stir into the raspberries over a med-high heat and bring to a boil. Cook until the berries have thickened, about 4 minutes. 

Allow the berry mixture to cool. Then spread on top of the cream cheese layer. Now, I would eat it almost immediately. My family said it got better a few days later, but I will let you be the judge! 

Also, if you want to modify the amount of sugar added to the berries you absolutely can. Give them a taste before you add the cornstarch and water slurry and see if you want to add more. You can also add a little less, but I think ½ cup is the sweet spot, personally.

Crust and filling!
Let’s make some raspberries!
Ready for that topping.
I love the color!
Layers on layers!
Let’s eat!

Raspberry Torte

Make this easy raspberry torte with a buttery crust, cream cheese filling, and raspberry topping. A tasty treat from Jess in the Kitchen.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

Ingredients
  

Crust

  • 1 stick butter softened
  • ¼ teaspoon salt
  • 1 tablespoon sugar
  • 1 cup + 2 tablespoons flour

Filling

  • 8 ounces cream cheese softened
  • 1 cup powdered sugar
  • 4 ounces cool whip
  • 5 cups red raspberries measured from frozen
  • Zest and juice of 1 lemon
  • ½ cup sugar
  • 3-4 tablespoons cornstarch
  • ⅓ cup cold water

Instructions
 

  • Preheat the oven to 375 degrees F and grease a 9×13 inch pan.
  • In a medium bowl, cream butter. Prepare the crust by adding the flour, ¼ teaspoon salt, and 1 tablespoon sugar. Cream until well combined.
  • Press into the prepared pan and bake for 10-15 minutes.
  • Allow the crust to cool.
  • Once cool, prepare the filling. In a large bowl, combine the cream cheese, powdered sugar. Mix with an electric mixer until smooth. Spread over the cooled crust.
  • In a medium sauce pan, combine the raspberries, sugar, and lemon zest and juice.
  • Cook until broken down and a smooth-ish sauce is made. That is, the raspberries should have mostly broken down.
  • In a small dish, combine the cold water and cornstarch.
  • Stir into the raspberries over a med-high heat and bring to a boil. Cook until the berries have thickened, about 4 minutes.
  • Allow the berry mixture to cool. Then spread on top of the cream cheese layer. Serve immediately or keep chilled.

Notes

If you want to modify the amount of sugar added to the berries you absolutely can. Give them a taste before you add the cornstarch and water slurry and see if you want to add more. You can also add a little less, but I think ½ cup is the sweet spot, personally.
Keyword cream cheese, dessert, desserts, raspberries, Raspberry, raspberry torte, torte, tortes
Tried this recipe?Let us know how it was!

Looking for other sweet treats?

Give some of these a try! Or you can always check out my baking page!

JessLeave a comment

Pheasant Stock

Welp! This post has been hanging in my brain for about a month, but mom life and marathon training got in the way. BUT! I am excited to share my favorite creation this fall: pheasant stock. 

If you’ve been around for a while, you probably know that the Mr is an avid hunter. Generally, I am here to share venison recipes, but his favorite type of hunting is actually duck or pheasant. (Fun fact: The first time he cooked for me, it was a pheasant breast in gravy. His mom and brothers knew something was up because he called his mom to get the recipe!) 

Usually, I leave a lot of the wild game cooking to him because is much more of a pro than I am. However, this fall he did a ton of pheasant hunting and making pheasant stock and subsequently soup became my weekend pastime (when I wasn’t running or being a soccer mom). 

The benefits of making a stock with the broken down pheasant is that the meat comes off the bone so easily and the flavor is dynamite. And while pheasant season is coming to close in Wisconsin, this is definitely something I will be doing for years to come. 

Before we get started, let me share that the Mr always puts cleaned and broken down wild birds (ducks, pheasants, geese, etc) in a salt water brine, soaking them in the fridge for a few days. This helps to draw out the blood that inevitably will be there from the shot. But once they have soaked, it is my turn! 

Your Ingredients 

  • One pheasant, broken down but skin on
  • 2 white onions, quartered
  • 3 carrots, rough chopped
  • 4 stalks celery, rough chopped
  • 1 teaspoon peppercorns
  • 2-3 sprigs of parsley
  • 2 bay leaves
  • 2-3 cloves garlic, smashed

Your Steps to Pheasant Stock 

In a large stock pot, add breasts, legs and thighs, and wings of one cleaned pheasant. Add the onions, carrots, celery, peppercorns, bay leaves, parsley, and smashed garlic cloves. Cover the vegetables, aromatics, and pheasant with approximately 4-5 quarts of water. 

Bring the pot to a boil over high heat. Then reduce down to a simmer and allow to simmer for 1-2 hours. Remove the pheasant. Place a strainer inside of a large bowl or another stock pot and pour the stock through the strainer to remove the vegetables and aromatics. Discard these once cool. 

Allow the stock to rest for about 15 minutes, until the fat and scum come to the surface. From here, use a ladle to skim it off. 

Use stock within five days. Alternatively, stock can be frozen or pressure canned for future use. I am a big fan of pressure canning as it is ready to use at a moment’s notice! 

All that beautiful veg.
Top it with broken down pheasant
Look at that beautiful stock!
Ready to go!

Pheasant Stock

Turn your pheasant harvest into a deeply flavorful homemade stock. Ideal for soups, freezing, or pressure canning—step-by-step from Jess in the Kitchen.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 hours
Course Homesteading
Cuisine American
Servings 3 quarts

Equipment

Ingredients
  

  • One pheasant broken down but skin on
  • 2 white onions quartered
  • 3 carrots rough chopped
  • 4 stalks celery rough chopped
  • 1 teaspoon peppercorns
  • 2-3 sprigs of parsley
  • 2 bay leaves
  • 2-3 cloves garlic smashed

Instructions
 

  • In a large stock pot, add breasts, legs and thighs, and wings of one cleaned pheasant. Add the onions, carrots, celery, peppercorns, bay leaves, parsley, and smashed garlic cloves. Cover the vegetables, aromatics, and pheasant with approximately 4-5 quarts of water.
  • Bring the pot to a boil over high heat. Then reduce down to a simmer and allow to simmer for 1-2 hours. Remove the pheasant. Place a strainer inside of a large bowl or another stock pot and pour the stock through the strainer to remove the vegetables and aromatics. Discard these once cool.
  • Allow the stock to rest for about 15 minutes, until the fat and scum come to the surface. From here, use a ladle to skim it off.
  • Use stock within five days. Alternatively, stock can be frozen or pressure canned for future use. I am a big fan of pressure canning as it is ready to use at a moment’s notice!
Keyword pheasant, pheasant stock, soup prep, stock, wild game, wild game stock
Tried this recipe?Let us know how it was!

Interested in other wild game recipes?

Here are a few of my favorites! Or feel free to check out my cooking page!

Baked Venison Stew

JessLeave a comment

Pumpkin Baked Oatmeal

Why am I here sharing a pumpkin baked oatmeal recipe? 

I may be in my busiest season of life I have experienced in my forty years thus far. 

I am a teacher. A marathoner. A wife and a mother to two very involved athletes who can not drive yet. And that doesn’t even get me started on my hobbies (and ask my husband, I have a lot of them…) 

The athlete thing has made life the craziest though. Among other things, mornings are scheduled by the minute because it is easiest in our household if I am the one who gets the big kid to lifting AND shoot around AND jazz band in the morning. 

This means I need a breakfast I can depend on to fuel me for the day without taking an excessive amount of time to make. Enter the protein pumpkin baked oatmeal. 

This baked oatmeal has all the warming spices a gal could want on a fall morning, a bit of protein powder (easily skipped though if that isn’t your jam), and goes so dang well with some vanilla Greek yogurt (I dig a low sugar, high protein like Oikos). About 45 minutes on a Sunday leads to a delicious breakfast all week that takes less than 3 minutes to prepare.  

This time of year, it is so easy to roast your own pumpkin and if you have the freezer space to save some I recommend it much (Check my recipe here!) but canned puree would work just as well. 

Ready to start prepping your breakfast? Let’s go! 

Your Ingredients

  • 1 ¾  cup milk (dairy or non dairy) 
  • 1 cup roasted pumpkin puree (fresh or canned) 
  • 2 large eggs
  • ½ cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 2 cups old fashioned oats
  • ½ cup chopped nuts (I use walnuts but pecans would work great too!) 
  • 1-2 scoops of vanilla or unflavored protein powder (optional) 
  • ½ cup mini chocolate chips (optional) 
  • Vanilla Greek yogurt for topping 

Your Steps to Pumpkin Baked Oatmeal

Preheat the oven to 375 ℉ and lightly grease a 9×9 inch baking dish. (I actually really like my 11×7 inch pan, but I don’t know that everyone has one of those!) 

In a large mixing bowl, combine pumpkin, egg, maple syrup, and vanilla. Whisk well, fully incorporating the pumpkin. Stir in the milk. 

In another bowl, mix oats, protein powder, baking powder, salt, cinnamon, and nutmeg. Incorporate into the wet ingredients. Fold in about half of the nuts and the chocolate chips, if using. 

Pour the mixture into the prepared dish, spreading evenly. Sprinkle the remaining nuts on top and additional chocolate chips.  

Bake for 35-45 minutes, or until the center is set and the edges are lightly golden brown. 

Wet ingredients
A bit of milk and the dry ingredients
Ready to be popped in the oven!
Finished product!

Serve it up! 

This reheats so well and is the reason I love it. It gets popped it in the microwave for 40 seconds (we have pretty heavy duty plates though) and then put a scoop of vanilla Greek yogurt on top. I love that I have breakfast ready in a flash! 

I hope that it makes your way onto your table, whether you’re a busy parent feeding yourself or feeding a crew of children. It makes for a great breakfast all week long!

Pumpkin Baked Oatmeal

Whip up this easy protein pumpkin baked oatmeal—perfect for busy mornings. Cozy spices, real pumpkin, and meal-prep convenience in one delicious bake.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Course Breakfast
Cuisine American
Servings 8 servings

Equipment

Ingredients
  

  • 1 ¾ cup milk dairy or non dairy
  • 1 cup roasted pumpkin puree fresh or canned
  • 2 large eggs
  • ½ cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 2 cups old fashioned oats
  • ½ cup chopped nuts I use walnuts but pecans would work great too!
  • 1-2 scoops of vanilla or unflavored protein powder optional
  • ½ cup mini chocolate chips optional
  • Vanilla Greek yogurt for topping

Instructions
 

  • Preheat the oven to 375 ℉ and lightly grease a 9×9 inch baking dish.
  • In a large mixing bowl, combine pumpkin, egg, maple syrup, and vanilla. Whisk well, fully incorporating the pumpkin. Stir in the milk.
  • In another bowl, mix oats, protein powder, baking powder, salt, cinnamon, and nutmeg. Incorporate into the wet ingredients. Fold in about half of the nuts and the chocolate chips, if using.
  • Pour the mixture into the prepared dish, spreading evenly. Sprinkle the remaining nuts on top and additional chocolate chips.
  • Bake for 35-45 minutes, or until the center is set and the edges are lightly golden brown.

Notes

This reheats so well and is the reason I love it. I pop it in the microwave for 40 seconds (we have pretty heavy duty plates though) and then put a scoop of vanilla Greek yogurt on top. I love that I have breakfast ready in a flash!
I actually really like my 11×7 inch Pryex baking dish for this, but I don’t know that everyone has one of those. 9×9 inch or 8×8 inch work just as well!
Keyword baked oatmeal, Breakfast, breakfast meal prep, meal prep, oatmeal, pumpkin, pumpkin recipes
Tried this recipe?Let us know how it was!

Looking for other breakfast ideas?

Here are a few of my favorites!

JessLeave a comment

Black Raspberry Jalapeño Sorbet

This one sounds like a wild one. A combination of flavors and techniques that perhaps don’t belong together. But I’ve been experimenting more and more with flavors and techniques that are perhaps beyond the Midwestern gal I am. So when an online foodie friend of mine (Shout out to you Mandy in the UK!) recommended I try a Black Raspberry Jalapeño Sorbet to use up our abundance of berries, I had to give it a go. 

I used my Raspberry Nectarine Sorbet recipe as a jumping off point. Four cups of fruit. Some sugar and orange juice. A bit of lemon juice. Then I added the jalapeño. I am a bit of a baby when it comes to spice, so I started with one. I gave the mixture a try and thought, “Hm, I can hardly taste it.” In went a second. “No, not quite right yet.” 

So I went with three jalapeños, and it seemed just right. A bit of heat and a combination of earthy flavors between the jalapeño and black raspberry. Let me tell you, I was beyond excited for this recipe! 

So I went with three jalapeños, and it seemed just right. A bit of heat and a combination of earthy flavors between the jalapeño and black raspberry. Let me tell you, I was beyond excited for this recipe! 

I know it is different and perhaps not for everyone, but I hope you are willing to give this flavor combination a try! Let’s get creating! 

Your Ingredients for Black Raspberry Jalapeño Sorbet

  • 4 cups black raspberries 
  • 2-3 jalapeños, diced small 
  • ½ cup orange juice 
  • ½ cup white sugar
  • 2 tablespoons lemon juice 

Your Steps

Combine fruit and diced jalapeño. Use a blender or immersion blender to break fruit down. If I use an immersion blender, blend right in the kettle I will be heating them in. I have also liked using my large food processor. Add remaining ingredients. Blend everything together once more, making sure to break down the peppers. Once combined, heat over medium heat until the mixture is beginning to simmer, stirring often. Pour into a 9×13 pan, cover, and place in the freezer and allow to freeze solid. 

Once fully frozen, remove and allow to sit at room temperature for 5-10 minutes. This will make it easier to remove the sorbet. Working in small batches, puree frozen sorbet. There are lots of options for this. You can use a blender, a food processor, or an immersion blender. I dig the immersion blender because clean up is so easy. Scoop the puree into freezer safe containers, leaving ½ inch headspace at the top. I like to use 4 ounce jelly jars for ½ cup servings ready to go! Be sure to label and return to the freezer until you’re ready to enjoy them! 

A few notes

Looking for an adult version? I found that adding ½ cup of alcohol can be fun. However, be mindful of how much alcohol you add as it will affect the ability of the sorbet to freeze. 

Have a sweeter tooth? Feel free to add more sugar to suit your own tastes. I think the fruit flavor is great the way it is and doesn’t need the extra sugar. 

Black Raspberries and jalapenos
The color!
Diced up!
Blended fruit and pepper
Break it down.
Frozen sorbet
Freeze it up!
Portion it up!
Ready to serve
Serve it up!

Black Raspberry Jalapeño Sorbet

Sweet meets heat in this bold Black Raspberry Jalapeño Sorbet from Jess in the Kitchen—unexpected, refreshing, and totally irresistible.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Freeze Time 6 hours
Course Dessert
Cuisine American
Servings 6 servings

Equipment

Ingredients
  

  • 4 cups black raspberries
  • 2-3 jalapeños diced small
  • ½ cup orange juice
  • ½ cup white sugar
  • 2 tablespoons lemon juice

Instructions
 

  • Combine fruit and diced jalapeño. Use a blender or immersion blender to break fruit down. If I use an immersion blender, blend right in the kettle I will be heating them in. I have also liked using my large food processor.
  • Add remaining ingredients. Blend everything together once more, making sure to break down the peppers.
  • Once combined, heat over medium heat until the mixture is beginning to simmer, stirring often. Pour into a 9×13 pan, cover, and place in the freezer and allow to freeze solid.
  • Once fully frozen, remove and allow to sit at room temperature for 5-10 minutes. This will make it easier to remove the sorbet. Working in small batches, puree frozen sorbet using a blender, a food processor, or an immersion blender.
  • Scoop the puree into freezer safe containers, leaving ½ inch headspace at the top. I like to use 4 ounce jelly jars for ½ cup servings ready to go. Be sure to label and return to the freezer until you’re ready to enjoy them.

Notes

Looking for an adult version? I found that adding ½ cup of alcohol can be fun. However, be mindful of how much alcohol you add as it will affect the ability of the sorbet to freeze.
Have a sweeter tooth? Feel free to add more sugar to suit your own tastes. I think the fruit flavor is great the way it is and doesn’t need the extra sugar.
Keyword black raspberry, Jalapeño, raspberries, Raspberry, raspberry recipes, raspberry sorbet, sorbet, sorbet recipe
Tried this recipe?Let us know how it was!

Looking for other fun raspberry recipes?

Here are a few of my favorites! You can also check out my canning and preserving page as well as my baking page!

JessLeave a comment

Cherry Rhubarb Crisp

This time of year, our yard and garden are FULL of all the fresh berries. Typically, we have tons of black and red raspberries, gooseberries, blueberries, and also currants. In addition, we grow bush and sour cherries. For years, the birds got to our sour cherries before we were able to harvest them (Big bummer!). This year, the trees produced enough that we were able to harvest several quarts of them (Big win!). With a new source of cherries, I needed to cook with them and got to thinking… While strawberries are normally paired with rhubarb, I couldn’t help but believe that these cherries would make an EXCELLENT Cherry Rhubarb Crisp. 

This is our new pup Bert (Our other pup is named Bernie. Get it? Bert and Bernie!)

He was so funny. We think he was hoping for a cherry to fall in his mouth. He loves fruit and vegetables. You can always find him begging for a baby carrot as a snack!

Cherry Rhubarb Crisp?

Let me tell you, I wasn’t wrong. The Mr has always been turned off by the strawberry rhubarb pairing. He says, “Rhubarb is SUPPOSED to be tart! Stop making it too sweet!” The addition of tart cherries (but you can totally do sweet if that’s your jam!) with just the right amount of sugar made for a crisp that he went back for seconds almost immediately. And let me tell you, when I have told friends about my effort to perfect my cherry rhubarb crisp recipe, they were instantly excited since it isn’t something you hear of often. I hope you’re excited to create this new flavor combination too! 

Let’s get baking! 

Your Ingredients 

  • 2 ½ cups diced rhubarb 
  • 2 ½ cups pitted sour cherries (but really, 5 cups of cherry/rhubarb would be good!) 
  • ⅓ cup white sugar 
  • ½ cup flour + 1 tablespoon, divided 
  • ⅔ cup brown sugar 
  • 1 cup old fashioned oats
  • ¼ teaspoon salt
  • ¼ teaspoon nutmeg 
  • ¼ cup butter, melted 

Your Steps to Cherry Rhubarb Crisp

Heat the oven to 375 degrees F.  Grease the bottom and sides of an 8 inch square baking pan. Combine the rhubarb and sour cherries in a bowl. Sprinkle with white sugar and 1 tablespoon flour. Stir to coat the fruit. Set aside. 

Meanwhile, combine the remaining flour, brown sugar, oats, salt, and nutmeg in another bowl. Stir well. Drizzle in the melted butter and stir to combine. 

Once the sugar has pulled some juice from the rhubarb (about 5-10 minutes), spread the fruit in the prepared pan. Sprinkle the flour and oat mixture over the fruit. 

Bake for about 35-40 minutes, until the topping is golden brown. Serve on its own or with cream, vanilla Greek yogurt, and ice cream! 

Beautiful fruit!
Ready to be topped!
Let’s eat!
Ready for our close up!

Cherry Rhubarb Crisp

Tart cherries and rhubarb make the perfect summer dessert! This Cherry Rhubarb Crisp from Jess in the Kitchen is a fresh, easy twist on a classic.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Course Dessert
Cuisine American
Servings 9 servings

Ingredients
  

  • 2 ½ cups diced rhubarb
  • 2 ½ cups pitted sour cherries
  • ⅓ cup white sugar
  • ½ cup flour + 1 tablespoon divided
  • ⅔ cup brown sugar
  • 1 cup old fashioned oats
  • ¼ teaspoon salt
  • ¼ teaspoon nutmeg
  • ¼ cup butter melted

Instructions
 

  • Heat the oven to 375 degrees F. Grease the bottom and sides of an 8 inch square baking pan.
  • Combine the rhubarb and sour cherries in a bowl. Sprinkle with white sugar and 1 tablespoon flour. Stir to coat the fruit. Set aside.
  • Meanwhile, combine the remaining flour, brown sugar, oats, salt, and nutmeg in another bowl. Stir well. Drizzle in the melted butter and stir to combine.
  • Once the sugar has pulled some juice from the rhubarb (about 5-10 minutes), spread the fruit in the prepared pan. Sprinkle the flour and oat mixture over the fruit.
  • Bake for about 35-40 minutes, until the topping is golden brown. Serve on its own or with cream, vanilla Greek yogurt, and ice cream.

Notes

Really, any combination of 5 cups of rhubarb and cherries will work. Use what you have!
Keyword cherries, cherry crisp, dairy free, egg free, fruit crisp, Rhubarb, rhubarb crisp, sour cherries
Tried this recipe?Let us know how it was!

Looking for other sweet treats?

Here are some of my favorite rhubarb or cherry recipes! Or, head to my baking page to find more!

JessLeave a comment

Blueberry Lemon Energy Balls

Well friends, these Blueberry and Lemon Energy Balls have been a brain child of mine that sat there for months. I am a big lover of all things chocolate, but recognize that not everyone has the full love that I have. I am not sure what gave me the draw to make a blueberry lemon muffin inspired energy ball, but I thought about it often even though life was busy. 

After a month of dreaming, I jumped in and made my first iteration. The problem? My typical binder of peanut butter would most definitely overpower the light flavor of blueberry and lemon. What to do? I added more maple syrup and hoped that would work. The verdict from my students and family? Far too dry. Interestingly, the sweetness was off too. Back to the drawing board. 

A few weeks later, I was getting my hair done and my stylist had stopped prior to my appointment to get one of those nutrition drinks and also received a sample of their energy balls: cranberry orange. She offered me one and said that they used cashew butter. “Oh my goodness! That’s what I needed! It’s a neutral flavor that definitely binds the ingredients!” What a serendipitous moment! 

The new result?

LOVELY. For the lemon lovers in your life, you may want to add the zest of two lemons, but otherwise, the texture was spot on. They were just the right amount of moisture to keep them together but not too much that they are falling apart. The sweetness was on point. I made them a day or two before I went on a five day vacation and would dare say the leftovers I left in the fridge were BETTER than they were the day after I made them. 

Ready to give these Blueberry Lemon Energy Balls a try? Let’s go! 

Your Ingredients for Blueberry Lemon Energy Balls 

  • 2 ½ cups old fashioned oats, divided
  • ⅓ cup maple syrup (honey would do too!) 
  • ½ cup cashew butter 
  • ¼ t salt
  • ½ t vanilla
  • 1 T coconut oil, melted 
  • ½ cup dried blueberries
  • Zest of 1 lemon 
  • Lemon juice from one lemon 
  • ¼ cup white chocolate chips (optional) 

Your Steps to Blueberry Lemon Energy Balls 

Place 1 ½ cups of the old fashioned oats in a large food processor. Pulse until coarse oat flour is formed. From here, you can pour the oat flour in a bowl. BUT…if you dig doing less dishes, you can add remove the blade from your food processor and mix right in the there. I am all about less dishes and this is where I mix it up. 

To the oat flour, add the remaining oats, maple syrup, salt, vanilla, and coconut oil. Stir until combined well. It may take a bit to make that happen. Finally, fold in the dried blueberries, lemon zest and lemon juice. Additionally, You can also add the white chocolate chips here if you opt to. 

The mixture will be sticky. It can be chilled for 15 minutes or you can roll them out right away. Form into about one inch diameter balls using a tablespoon to measure. Place on a baking sheet and allow to chill for an hour or more before placing in an airtight container. For best results, keep refrigerated but can also travel without being chilled. 

Simple Ingredients
Oat Flour and oats
Bringing it together!
Ready to measure it out!
Let’s get chilled!

Blueberry Lemon Energy Balls

Bright, zesty Blueberry Lemon Energy Balls made with oats and cashew butter—an easy, refreshing snack that's perfect on the go!
Print Recipe Pin Recipe
Course Snack
Cuisine American
Servings 2 dozen

Equipment

Ingredients
  

  • 2 ½ cups old fashioned oats divided
  • ⅓ cup maple syrup honey would do too!
  • ½ cup cashew butter
  • ¼ t salt
  • ½ t vanilla
  • 1 T coconut oil melted
  • ½ cup dried blueberries
  • Zest of 1 lemon
  • Lemon juice from one lemon
  • ¼ cup white chocolate chips optional

Instructions
 

  • Place 1 ½ cups of the old fashioned oats in a large food processor. Pulse until coarse oat flour is formed.
  • To the oat flour, add the remaining oats, maple syrup, salt, vanilla, and coconut oil. Stir until combined well. It may take a bit to make that happen. Finally, fold in the dried blueberries, lemon zest and lemon juice. You can also add the white chocolate chips here if you opt to.
  • The mixture will be sticky. It can be chilled for 15 minutes or you can roll them out right away.
  • Form into about one inch diameter balls using a tablespoon to measure. Place on a baking sheet and allow to chill for an hour or more before placing in an airtight container.

Notes

For best results, keep refrigerated but can also travel without being chilled. Enjoy!
Keyword blueberries, blueberry, energy balls, lemon blueberry, no bake, oatmeal, oats
Tried this recipe?Let us know how it was!

Looking for other snacks?

Check out a few of my favorites below! Or head to my baking page for all the inspiration!

JessLeave a comment

Raspberry Coffee Cake

My goodness, it’s been a hot minute since I’ve been here. Life got a little “lifey” and I have kiddos that do alllllll the things. Cooking and baking just needed to take a back seat to navigating all the things in our home. But school is out and I am so excited to be back in the kitchen creating and in the garden growing. And if you ask me, this beautiful raspberry coffee cake is the perfect way to jump back into Jess in the Kitchen.

I love to bake and am not ashamed to say I have a bit of a sweet tooth. As I was digging through our big freezer for meal prep, I realized I had an immense amount of frozen raspberries from the 2024 season that I hadn’t used up yet. I immediately got to thinking, “What can I bake?” 

My little one had developed a love for various coffee cakes from local coffee shops, so this seemed to be the ticket. I gave it a go, and was pleased with the results. Then I tried again, and improved upon it, upping the sweetness just a bit for the Mr because, well, his sweet tooth is a little bigger than mine. Each time I have made this raspberry coffee cake since, the two of them eat it every day for breakfast with smiles on their faces. I hope it brings a smile to yours too! 

Ready to start baking? Let’s do this thing! 

Your Ingredients to Raspberry Coffee Cake

  • ¾ cup granulated sugar 
  • ¼ cup butter, softened 
  • ⅔ cup milk 
  • 1 egg 
  • ½ teaspoon almond extract 
  • 2 cups all purpose flour 
  • 2 teaspoons baking powder 
  • ½ teaspoon salt 
  • ¼ teaspoon nutmeg 
  • 1 cup frozen raspberries (do not thaw) 

Streusel Filling and Topping 

  • ⅓ cup + 2 tablespoons brown sugar 
  • ½  cup chopped nuts 
  • Pinch of salt 
  • 2 tablespoons butter, cold 

Your Steps to Raspberry Coffee Cake 

Preheat the oven to 375℉. Grease and line an 8 inch baking pan with parchment paper. 

Beat the ¾ cup of sugar and ¼ cup softened butter in a large bowl. Add milk, egg, and almond extract. Beat until well mixed. Remove mixer and add flour, baking powder, salt, and nutmeg. Stir until just combined. Fold in the raspberries. It will be thick.

In a small bowl, combine the brown sugar, chopped nuts, and a pinch of salt. (Reserve the butter for the time being) 

Spread about half the cake batter into the prepared pan. Sprinkle half of the sugar and nut mixture on top. Carefully spread the remaining batter on top of the sugar and nuts (it is a thicker batter so do your best!). 

Cut the two tablespoons of butter into the remaining sugar and nuts until coarse crumbs form. Sprinkle this mixture over the top of the coffee cake. 

Bake for 35-40 minutes or until a wooden pick inserted in the center comes out clean. 

All the ingredients
Mixing it up
Fold in the raspberries
Fold in the raspberries
Layer the coffee cake
Layer the nut crumble
All baked
Baked and ready to go!
Serve it up!
Serve it up!
All baked

Raspberry Coffee Cake

Bake the ultimate raspberry coffee cake with a tender crumb, sweet streusel, and bright berry flavor—straight from Jess’s kitchen
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 servings

Equipment

Ingredients
  

  • ¾ cup granulated sugar
  • ¼ cup butter softened
  • ⅔ cup milk
  • 1 egg
  • ½ teaspoon almond extract
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • 1 cup frozen raspberries do not thaw
  • Streusel Filling and Topping
  • ⅓ cup + 2 tablespoons brown sugar
  • ½ cup chopped nuts
  • Pinch of salt
  • 2 tablespoons butter cold

Instructions
 

  • Preheat the oven to 375℉. Grease and line an 8 inch baking pan with parchment paper.
  • Beat the ¾ cup of sugar and ¼ cup softened butter in a large bowl. Add milk, egg, and almond extract. Beat until well mixed. Remove mixer and add flour, baking powder, salt, and nutmeg. Stir until just combined. Fold in the raspberries.
  • In a small bowl, combine the brown sugar, chopped nuts, and a pinch of salt. (Reserve the butter for the time being)
  • Spread about half the cake batter into the prepared pan. Sprinkle half of the sugar and nut mixture on top. Carefully spread the remaining batter on top of the sugar and nuts (it is a thicker batter so do your best!).
  • Cut the two tablespoons of butter into the remaining sugar and nuts until coarse crumbs form. Sprinkle this mixture over the top of the coffee cake.
  • Bake for 35-40 minutes or until a wooden pick inserted in the center comes out clean.
Keyword Breakfast, coffee cake, dessert, raspberries, Raspberry, raspberry coffee cake
Tried this recipe?Let us know how it was!

Looking for other baking recipes?

Give my baking page a look or maybe one of the recipes below will tickle your fancy! And if you’re wondering why I have so many raspberries, we started planting some when we first moved to our home and they have created a beautiful patch. The Mr and I are big fans of Jung Seeds and Plants, located in Wisconsin!

JessLeave a comment

Salisbury Steak

For as long as I can remember, my birthday meal has been Salisbury Steak. I can still see the recipe in my mom’s Betty Crocker Big Red Cookbook. She made it for me every year without fail. It was the only time each year that we ate it, even though I know that we all loved the classic comfort food circa 1980. 

When I went away to college, it was one of the first recipes I wrote down on a notecard to have handy in our first apartment. It has definitely seen it’s better days, but I still love it!

Now, the Mr and I keep up with the tradition, although we have modified the original recipe just a bit. Again and again, I eat that first bite with my eyes closed and a huge, satisfied grin on my face, wondering why we only make it once a year. I made the promise last week that we will be making Salisbury Steak more often. It’s such a comfort and brings the whole family such joy. I love to serve them with mashed potatoes (the only time I really crave mashed potatoes) and peas, but you do you! 

Want to share a piece of my birthday joy with me? Let’s get cooking! 

Your Ingredients for Salisbury Steak 

  • 2 pounds of ground beef
  • ⅔ cup dry bread crumbs
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon minced garlic
  • ½ teaspoon onion powder
  • 2 eggs
  • 4 small onions (2 large), sliced
  • 1 package baby bella mushrooms
  • Olive oil
  • 2 tablespoons butter
  • 2 tablespoons flour
  • ¾ cup of milk 
  • 1 ¼ cup water
  • 3-4 teaspoons beef broth base (I love love love Orrington Farms)

Your Steps to Salisbury Steak 

In a large bowl, combine beef, bread crumbs, salt, pepper, minced garlic, onion powder, and eggs. Form into 8-10 equal relatively flat patties. Heat a griddle to medium heat and cook patties until just cooked through, approximately seven minutes per side. Remove from the griddle and keep warm (I stick them on a plate and then in the microwave. Covering them with foil and placing in the oven is a great idea too!)

Meanwhile, finely slice the mushrooms and onions. Heat a bit of olive oil over medium heat and add the onions. Cook for 4-5 minutes, until they start to soften. Then add the mushrooms. Feel free to season with a bit of salt and pepper and cook down until completely soft, about another 7 minutes. Remove from the pan. 

In the same pan, melt butter. Stir in the flour and whisk until a light brown roux is formed. Gradually add the milk, whisking the entire time. Sprinkle in 1-2 teaspoons of beef broth base as you add the milk. Once the milk is incorporated, begin to stir in water, sprinkling in the remaining broth base to taste. Add pepper to taste. Whisk until a desired consistency is reached. Stir in cooked onions and mushrooms. 

Finally, add the patties into the gravy to reheat just a bit. Serve, spooning additional gravy, mushrooms, and onions over the patties. 

I love to serve my Salisbury Steak with some mashed potatoes (that’s the Mr’s expertise) and peas, but anyway you have them, they are delish!

Salisbury Steak

Discover a delicious and easy-to-make Salisbury steak recipe, featuring savory, tender patties smothered in a rich, flavorful gravy. Perfect for family dinners or a comforting meal!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Course Main Course
Cuisine American
Servings 10 patties

Ingredients
  

  • 2 pounds of ground beef
  • ⅔ cup dry bread crumbs
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon minced garlic
  • ½ teaspoon onion powder
  • 2 eggs
  • 4 small onions 2 large, sliced
  • 1 package baby bella mushrooms
  • Olive oil
  • 2 tablespoons butter
  • 2 tablespoons flour
  • ¾ cup of milk
  • 1 ¼ cup water
  • 3-4 teaspoons beef broth base

Instructions
 

  • In a large bowl, combine beef, bread crumbs, salt, pepper, minced garlic, onion powder, and eggs. Form into 8-10 equal relatively flat patties. Heat a griddle to medium heat and cook patties until just cooked through, approximately seven minutes per side. Remove from the griddle and keep warm (I stick them on a plate and then in the microwave. Covering them with foil and placing them in the oven is a great idea too!)
  • Meanwhile, finely slice the mushrooms and onions. Heat a bit of olive oil over medium heat and add the onions. Cook for 4-5 minutes, until they start to soften. Then add the mushrooms. Feel free to season with a bit of salt and pepper and cook down until completely soft, about another 7 minutes. Remove from the pan.
  • In the same pan, melt butter. Stir in the flour and whisk until a light brown roux is formed. Gradually add the milk, whisking the entire time. Sprinkle in 1-2 teaspoons of beef broth base as you add the milk. Once the milk is incorporated, begin to stir in water, sprinkling in the remaining broth base to taste. Add pepper to taste. Whisk until a desired consistency is reached. Stir in cooked onions and mushrooms.
  • Finally, add the patties into the gravy to reheat just a bit. Serve, spooning additional gravy, mushrooms, and onions over the patties.

Notes

My go to for beef broth base is Orrington Farms. I love that I can control how much I add.
I love to serve my Salisbury Steak with some mashed potatoes (that’s the Mr’s expertise) and peas, but anyway you have them, they are delish!
Keyword comfort food, gravy, ground beef, mushrooms, onions, salisbury steak
Tried this recipe?Let us know how it was!

Looking for other great dinners?

Here are a few of my favorites! If these don’t tickle your fancy, give my cooking page a look see!

JessLeave a comment

Slow Cooker Fiesta Chicken

If you’ve been around for any length of time (or if you happen to be on my email list…why aren’t you?!), you know that I am a mom of two busy athletic kiddos that have me at practice and at games on weeknights quite often on weekends. The focus in my kitchen as of late has been meal prep on Sunday so we can simply reheat and eat in under 30 minutes during the week. This creation of Slow Cooker Fiesta Chicken has happened a time or two before, but I amped it up a bit the last few weekends and it’s ready for all of you! 

A few Sundays ago, I came home from Aldi with some boneless, skinless chicken thighs and needed something to do with them. I remembered from this summer that cooking them in the slow cooker with some taco seasoning (make it homemade!) was dynamite as a taco filling, but I wanted more. 

What else did I add to make this Slow COoker Fiesta Chicken?

If you’ve also been around for a while, you know I like to sneak veggies in where I can. So of course this is a perfect opportunity: onions, sweet peppers, diced tomatoes, and black beans. You could even add in some jalapeños if you dig something with a kick. I’ll be honest, beans are hit and miss with my own kiddos, but I add them anyway (Extra protein?! Heck yes!). When I asked for feedback from my family, my big kiddo specifically said he liked the addition of the beans. Big win!

If you’ve also been around for a while, you know I like to sneak veggies in where I can. So of course this is a perfect opportunity: onions, sweet peppers, diced tomatoes, and black beans. You could even add in some jalapeños if you dig something with a kick. I’ll be honest, beans are hit and miss with my own kiddos, but I add them anyway (Extra protein?! Heck yes!). When I asked for feedback from my family, my big kiddo specifically said he liked the addition of the beans. Big win!

But what I love most about this Slow Cooker Fiesta Chicken recipe (besides its prep that takes all of 5 minutes), is the versatility of the result. I originally made it with intent to be chicken taco filling and that’s how we ate it the first two times. However, it works really well as a rice bowl topping and I have also topped it with extra veggies and ate it as a sort of dip with tortilla chips. It easily could be served as all three at a meal with minimal work. 

Ready to get dinner ready for this week? Let’s go! 

Your Ingredients

  • 2 pounds boneless, skinless chicken (I did thighs, but breasts would work) 
  • 1 cup diced onion (about 1 large) 
  • 1 diced sweet pepper, any color 
  • 1 can unsalted diced tomatoes, drained
  • ⅓ cup taco seasoning (about two packets)
  • 1 can black beans, drained but not rinsed
  • Diced jalapenos, optional (I don’t like a kick, but I think it would be great!) 

Your Steps to Slow Cooker Fiesta Chicken 

Add the chicken to the slow cooker. Sprinkle with the taco seasoning and toss to completely cover. Add in diced onion, pepper, and drained diced tomatoes. Stir once more. Set on low for 8 hours or high for four hours. 

Once the chicken is fully cooked, shred. If you have a family that is opposed to chunky tomatoes, you can use a hand mixer to break down the chicken and subsequently the tomatoes will also break down too. If your family doesn’t mind chunky tomatoes, you can simply shred with a fork. 

(Note: If your chicken produced a ton of liquid while cooking, you can scoop some off before shredding. Reserve it, and add it back as needed. If you’re serving tacos, reserve less liquid. If you are putting it over rice, maybe add more back.)

Once the chicken is shredded, drain the beans and then add them to the mixture. Stir in and allow to cook for 10-15 minutes or so to heat the beans through. If there was a lot of liquid, you can leave the lid open on your slow cooker. 

Serve up the way you want: as filling for tacos with your favorite toppings, as the protein in a rice bowl, or with chips as a dip. 

I like to have lettuce, additional onion, additional diced tomatoes, salsa, cilantro, and cheese on hand as toppings, but you do you my friend! Enjoy!

Slow Cooker Fiesta Chicken

From tacos to dips to rice bowls, this Slow Cooker Fiesta Chicken has you covered! Just dump, cook, and shred for a delicious and effortless meal the whole family will love.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 4 hours
Course dinner
Cuisine American
Servings 10 servings

Equipment

Ingredients
  

  • 2 pounds boneless skinless chicken (I did thighs, but breasts would work)
  • 1 cup diced onion about 1 large
  • 1 diced sweet pepper any color
  • 1 can unsalted diced tomatoes drained
  • ⅓ cup taco seasoning about two packets
  • 1 can black beans drained but not rinsed
  • Diced jalapenos optional

Instructions
 

  • Add the chicken to the slow cooker. Sprinkle with the taco seasoning and toss to completely cover. Add in diced onion, pepper, and drained diced tomatoes. Stir once more. Set on low for 8 hours or high for four hours.
  • Once the chicken is fully cooked, shred. If you have a family that is opposed to chunky tomatoes, you can use a hand mixer to break down the chicken and subsequently the tomatoes will also break down too. If your family doesn’t mind chunky tomatoes, you can simply shred with a fork.
  • Once the chicken is shredded, drain the beans and then add them to the mixture. Stir in and allow to cook for 10-15 minutes or so to heat the beans through. If there was a lot of liquid, you can leave the lid open on your slow cooker.
  • Serve up the way you want: as filling for tacos with your favorite toppings, as the protein in a rice bowl, or with chips as a dip.

Notes

If your chicken produced a ton of liquid while cooking, you can scoop some off before shredding. Reserve it, and add it back as needed. If you’re serving tacos, reserve less liquid. If you are putting it over rice, add more back.
I like to have lettuce, additional onion, additional diced tomatoes, salsa, cilantro, and cheese on hand as toppings, but you do you my friend! Enjoy!
Keyword black beans, chicken, chicken recipes, chicken tacos, slow cooker, slow cooker chicken, slowcooker, tacos, tomatoes
Tried this recipe?Let us know how it was!

Looking for another great dinner?

Check out some of my favorite dishes below or head to my cooking page!

Kale and White Bean Sausage Soup

JessLeave a comment