Slow Cooker Black Beans with Peppers and Onions
A hearty and nutritious dish made with dried black beans, fresh peppers, onions, and spices cooked perfectly in a slow cooker, offering endless meal possibilities.
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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Notes
Don’t skip the soaking step; it significantly improves texture. You can sauté the vegetables before adding them to enhance the flavor. For extra heat, add diced jalapeños or cayenne pepper. Leftovers can be refrigerated for up to 5 days or frozen for up to 3 months.