Grandma Sony's Slow Cooker Black Beans
"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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Ingredients16 h 20 m servings 225
Original recipe yields 10 servings
- 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.
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- 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® hot sauce after cooking and it complements the beans very well and gives them the kick I'm looking for.
Per Serving: 225 calories; 1.3 42.9 11.7 2 1063 Full nutrition
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