Slow Cooker Black Beans with Peppers and Onions
A delightful dish combining black beans and vibrant vegetables, perfect as a healthy meal or hearty side, showcasing rich flavors and great nutrition.
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
- 1/3 cup minced fresh oregano (or 3 teaspoons dried)
- 2 pieces bay leaves
- 4 cups chicken broth (or water with a bouillon cube)
Instructions
Preparation
- Soak your dried black beans overnight in a large bowl, ensuring that there is at least 2 inches of water covering them.
- Once the beans have soaked, drain them and transfer them to your slow cooker.
- Add the diced onion and red bell peppers into the slow cooker with the black beans.
- Sprinkle the minced garlic into the mix.
- Measure and add the cumin and kosher salt. Stir the mixture thoroughly.
- Pour in the chicken broth (or water with a bouillon cube) and stir to combine.
Cooking
- Cover the slow cooker with the lid and set it to cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Check occasionally and taste the beans to see if they need more salt or seasoning.
- Remove the bay leaves before serving.
Serving Suggestions
- Serve the beans over rice or quinoa, or use as a filling for tacos.
- Garnish with fresh herbs or a dollop of yogurt for extra creaminess.
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Notes
Soaking the beans is crucial to ensure even cooking. You can customize the spices and add other vegetables like corn or zucchini for more flavor.