Grandma Sony's Slow Cooker Black Beans
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Description
My mother-in-law whipped up these black beans one day without really paying attention to what she was putting in and served them as a side. I have since had to reverse-engineer them to come up with this slow cooker recipe and found they are extremely versatile. They are excellent in burritos, over rice as a side or main dish, or just as a soup on their own. You can even add cheese to the leftovers to make a great dip for chips!
Ingredients
- 1 pound dry black beans
- 4 cups chicken broth
- 1 (14 ounce) can diced tomatoes in juice
- 2 carrots, peeled and finely chopped
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 2 teaspoons minced garlic, or more to taste
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 2 teaspoons chili powder
- 1 teaspoon chopped jalapeno pepper, or more to taste
- 1 teaspoon ground black pepper, or more to taste
- 1 cup canned corn, drained
- ¼ cup brown sugar
Directions
- 1. Sort black beans and place into a large container. Cover with several inches of cool water; let soak, 8 hours to overnight. Rinse and drain.
- 2. Combine black beans, chicken broth, tomatoes, carrots, onion, red bell pepper, garlic, cumin, salt, chili powder, jalapeno, and black pepper in a slow cooker.
- 3. Cover and cook on High until mixture has reduced and beans are tender, about 8 hours. Stir in corn and brown sugar 1 hour before serving.
Nutrition Facts
serving: 10 servings
calories: 224.8 kcal
carbohydrates: 42.9 g
protein: 11.7 g
saturated fat: 0.2 g
cholesterol: 2.4 mg
sodium: 1062.8 mg
fiber: 8.7 g
sugar: 10.1 g
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