Slow Cooker Black Beans with Peppers and Onions is a delicious and hearty dish that’s perfect for any meal. Cooking dried black beans in a slow cooker allows the flavors of the spices and vegetables to meld beautifully, creating a dish that’s both nutritious and satisfying. This recipe is not only easy to make but also incredibly adaptable, making it a fantastic addition to your culinary repertoire.
Why We Love This Slow Cooker Black Beans with Peppers and Onions Recipe
This recipe stands out because it beautifully combines convenience with flavor. You can prepare it ahead of time, letting the slow cooker do all the hard work while you go about your day. The use of black beans provides a rich source of plant-based protein and fiber, making it a smart choice for health-conscious eaters. Additionally, the combination of fresh peppers, onions, and garlic adds layers of flavor, making each bite a delightful experience. Plus, it’s a versatile dish that can be served on its own or as a side, giving you endless meal possibilities.
Ingredients about Slow Cooker Black Beans with Peppers and Onions
- 16 ounces dried black beans
- 1 medium onion, diced
- 2 medium red bell peppers, diced
- 4 cloves garlic, minced
- 2 teaspoons cumin
- 1/2 teaspoon kosher salt
- 1/3 cup minced fresh oregano (or 3 teaspoons dried)
- 2 bay leaves
- 4 cups chicken broth (or water with a bouillon cube)
How to Make Slow Cooker Black Beans with Peppers and Onions Directions
To start your journey with this delicious dish, you’ll first need to prepare the dried black beans. Place them in a large bowl and cover them with at least 2 inches of water. Allow them to soak overnight at room temperature. This step is essential as it softens the beans, ensuring they cook to perfection.
Once you’re ready to cook, drain the soaked beans and add them to your slow cooker. Next, introduce the diced onion, diced red bell peppers, minced garlic, cumin, and kosher salt to the mixture. It’s crucial to stir these ingredients together well before adding any liquid. This initial mixing helps to distribute the spices and flavors evenly throughout the beans.
Now, it’s time to incorporate the liquid. Pour in your chicken broth, or if you prefer a vegetarian option, use water mixed with a bouillon cube. Stir once more to combine everything thoroughly.
Now, to let the slow cooker work its magic, cover it and set it to cook on low for 6 to 8 hours. If you’re in a hurry, you can set it on high for approximately 3 to 4 hours. It’s best to check on your beans occasionally, ensuring they are simmering nicely.
As the cooking time comes to an end, you’ll want to taste your beans and season them to your preference with additional salt and pepper. Don’t forget to remove the bay leaves before serving; they can be quite tough and should not be eaten.
How to Serve Slow Cooker Black Beans with Peppers and Onions
Serving Slow Cooker Black Beans with Peppers and Onions opens up a world of culinary creativity. You can enjoy this dish straight from the slow cooker as a comforting standalone meal. Serve it warm in bowls, perhaps with some crusty bread for dipping or alongside a simple green salad.
This dish also works fantastically as a topping for rice or quinoa, creating a filling and nutritious base. For a more festive approach, use the black beans as a filling for tacos or burritos. Garnish with fresh cilantro, avocado slices, or a squeeze of lime juice for a boost of flavor. Whether you serve it as a primary dish or a side, this black beans recipe is sure to impress your family and guests.
Expert Tips: Slow Cooker Black Beans with Peppers and Onions
Here are some expert tips to ensure your Slow Cooker Black Beans with Peppers and Onions turns out perfectly every time. First, don’t skip the soaking step for the dried beans; it significantly reduces cooking time and improves texture.
Pay attention to the seasoning, especially the salt. If using store-bought chicken broth, it might already contain salt, so add salt to taste towards the end of cooking. This helps you avoid over-salting your dish.
If time allows, consider sautéing the onions, peppers, and garlic in a skillet before adding them to the slow cooker. This step enhances their flavors, making the final dish even richer.
For additional heat, you can add diced jalapeños or a sprinkle of cayenne pepper to the mix. The beauty of this recipe is in its flexibility, allowing you to customize it to your taste preferences.
How to Store Slow Cooker Black Beans with Peppers and Onions
Leftovers from your Slow Cooker Black Beans with Peppers and Onions can be stored easily for future meals. Let the beans cool to room temperature before transferring them to airtight containers. They can be kept in the refrigerator for up to 5 days.
If you want to make a larger batch or meal prep, consider freezing the leftovers. Place the cooled beans in freezer-safe bags or containers. They can be frozen for up to 3 months. When you’re ready to enjoy your beans again, simply thaw them in the refrigerator overnight and heat them on the stove or in the microwave until warm.
Variation of Slow Cooker Black Beans with Peppers and Onions
The beauty of this recipe lies in its adaptability. You can easily swap or add ingredients based on your preference or what you have in your pantry. Try incorporating diced tomatoes for extra moisture and acidity. You can also add corn for a touch of sweetness and texture.
For a southwestern twist, consider adding a teaspoon of smoked paprika or a splash of lime juice right before serving. If you enjoy a fresher flavor profile, including some chopped fresh cilantro or green onions as a garnish elevates the overall taste experience.
Feeling adventurous? Experiment with different beans, like pinto or kidney beans, or substitute some of the water or broth with salsa for a delightful twist. Your options are endless, making this dish a versatile canvas for your culinary creativity.
FAQ
What are the key ingredients needed for the Slow Cooker Black Beans with Peppers and Onions?
To make Slow Cooker Black Beans with Peppers and Onions, you will need dried black beans, onion, red bell peppers, garlic, cumin, kosher salt, fresh oregano, bay leaves, and chicken broth or water.
Can I use canned beans instead of dried beans?
Yes, you can use canned black beans, but the cooking time will be significantly shorter. If using canned beans, add them during the last hour of cooking to warm them without overcooking.
How long can I store the leftovers from the Slow Cooker Black Beans with Peppers and Onions?
Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Make sure to use airtight containers for best results.
Can I make this dish vegetarian or vegan?
Absolutely! Simply replace the chicken broth with vegetable broth or water mixed with a bouillon cube to make it vegetarian or vegan-friendly.
What dishes can I serve with Slow Cooker Black Beans with Peppers and Onions?
These black beans can be served over rice or quinoa, used as a filling for tacos or burritos, or enjoyed on their own as a hearty meal.
This recipe for Slow Cooker Black Beans with Peppers and Onions not only nourishes the body but also warms the soul, making it a perfect choice any day of the week. Enjoy your culinary journey as you create this delightful dish!
Slow Cooker Black Beans with Peppers and Onions
Ingredients
Main Ingredients
- 16 ounces dried black beans Soaked overnight
- 1 medium onion, diced
- 2 medium red bell peppers, diced
- 4 cloves garlic, minced
- 2 teaspoons cumin
- 1/2 teaspoon kosher salt Adjust to taste
- 1/3 cup fresh oregano, minced (or 3 teaspoons dried)
- 2 bay leaves Remove before serving
- 4 cups chicken broth (or water with a bouillon cube) Use vegetable broth for a vegan option
Instructions
Preparation
- Soak the dried black beans in a large bowl covered with at least 2 inches of water overnight at room temperature.
- Drain the soaked beans and add them to the slow cooker.
- Add the diced onion, diced red bell peppers, minced garlic, cumin, and kosher salt to the slow cooker and stir well.
- Pour in the chicken broth or water mixed with a bouillon cube and stir to combine.
Cooking
- Cover the slow cooker and set it to cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Check occasionally to ensure they are simmering nicely.
Final Touches
- Taste the beans and season with additional salt and pepper as needed.
- Remove the bay leaves before serving.
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