Grandma Sony's Slow Cooker Black Beans recipe

All Recipes Best Recipe Side Dish Beans and Peas

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

Nutrition Info

224.8 calories
carbohydrate: 42.9 g
cholesterol: 2.4 mg
fat: 1.3 g
fiber: 8.7 g
protein: 11.7 g
saturatedFat: 0.2 g
servingSize: -
sodium: 1062.8 mg
sugar: 10.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

10 servings

Recipe Note

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!

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