Rating: 4 stars
2 Ratings
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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!


Recipe Summary

20 mins
8 hrs
8 hrs
16 hrs 20 mins
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes:

Soak beans according to individual package instructions. Using the 'quick-soak' directions on some packages of black beans has worked just as well as a longer soak time, and they will be ready in just 1 hour.

My wife and kids don't like spicy foods so I'm forced to leave out the jalapenos when cooking for them, but I've found that I can add Tapatio(R) hot sauce after cooking and it complements the beans very well and gives them the kick I'm looking for.

Nutrition Facts

225 calories; protein 11.7g; carbohydrates 42.9g; fat 1.3g; cholesterol 2.4mg; sodium 1062.8mg. Full Nutrition