Slow Cooker Black Beans
Try this Slow Cooker Black Beans recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
slow cooker
dairy free
vegan
pescatarian
- – 1 large onion diced
- – 3 cloves garlic minced
- – 1 tbs cumin
- – 1/2 tsp dried oregano
- – 2 tsp smoked paprika
- – 1 lb. (2 1/2 cups) dried black beans rinsed if not previously soaked
- – 1 dried chile
- – 2 tbs tomato paste
- – 2 tsp salt
- – 1 tsp freshly ground black pepper
- – 8 cups water vegetable stock, or chicken stock (i used vegetable broth.)
- – 1 tbs lime juice or sherry vinegar
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
For the beans 1. Combine all of the ingredients for the beans, except for the lime or sherry, in a slow cooker, stirring to combine. Cover and cook on high for 3-4 hours (low for 6-8 hours), until beans are tender. (I wound up cooking my beans for 7 hours on high.) 2. Once the beans are cooked, stir in the lime or sherry. Adjust seasonings if needed.
