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- Preparing Time: 16 hours and 20 minutes
- Total Time: -
- Served Person: 10
- 2 teaspoons ground cumin
- 4 cups chicken broth
- 1/4 cup brown sugar
- 2 teaspoons salt
- 2 teaspoons chili powder
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 pound dry black beans
- 1 (14 ounce) can diced tomatoes in juice
- 2 carrots, peeled and finely chopped
- 2 teaspoons minced garlic, or more to taste
- 1 teaspoon chopped jalapeno pepper, or more to taste (optional)
- 1 teaspoon ground black pepper, or more to taste
- 1 cup canned corn, drained
- Carbohydrate 42.9
- Cholesterol 2
- Fat 1.3
- Protein 11.7
- Sodium 1063
- Calories 225 calories;
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. Combine black beans, chicken broth, tomatoes, carrots, onion, red bell pepper, garlic, cumin, salt, chili powder, jalapeno, and black pepper in a slow cooker. 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.
