Print: Grandma Sony's Slow Cooker Black Beans

My mother-in-law whipped up these slow cooker 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!

Prep

20 min

Cook

43 min

Servings

Difficulty

Medium

Ingredients

1 pound dry black beans
4 cups chicken broth
1 , 14 ounce
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 jalapeño pepper , Optional
1 teaspoon ground black pepper , or more to taste
1 cup canned corn , drained
0.25 cups brown sugar

Instructions

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, jalapeño, 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.

Nutrition per serving

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