Slow Cooker Black Beans with Peppers and Onions
Slow cooker black beans make perfectly tender and flavorful beans every time. Perfect for busy days, you can simply set it and forget it, and let the slow cooker do all the work!
Servings: 6
Calories: 287kcal
Ingredients
- 16 ounces dried black beans
- 1 medium onion diced
- 2 medium red bell peppers diced
- 4 cloves garlic minced
- 2 teaspoons cumin
- ½ teaspoon kosher salt
- ⅓ cup minced fresh oregano or 3 teaspoons dried
- 2 bay leaves
- 4 cup chicken broth or water with a bullion cube
Instructions
- Place the dried beans in a large bowl, cover them with at least 2 inches of water, and let them soak at room temperature overnight.
- Drain the beans, add to the slow cooker with the remaining ingredients except the stock. Stir to combine before adding the stock. Cover and cook on low for 6 to 8 hours or high for 3 to 4.
- Season to taste with salt and pepper. Remove the bay leaf before serving.
Notes
If you don't have time to soak your beans for the entire time, place them in a bowl and cover with salted boiling water. Soak for 1 hour.
🌡️Storing Leftovers
Store leftover black beans in an airtight container and keep them refrigerated for up to 5 days. You can also freeze them for up to 3 months. Reheat in a saucepan on the stove or in the microwave until heated through. You can add a splash of water or broth to loosen it up.Leave a review or get more information on the recipe!
