I’ve been wanting to make some slow cooker black beans for a while now, and I’m glad I finally got around to eat. Beans are one of my favorite foods and black beans have a low fat content, plus high fiber and protein content; not to mention they’re delicious!
Ingredients (For Beans):
2 Cups Dried Black Beans
1 14.5oz. Can of Diced Tomatoes
1 large White Onion
5 Cloves Garlic, Minced
2-3 tsp. Minced Jalapeño (I used jarred jalapeños, plus 1 Tbsp. of the juice)
3 Tbsp. Olive Oil
1 Tbsp. Ground Cumin
1/3 tsp. Cayenne Pepper
1 tsp. Sea Salt
2 Bay Leaves
4 Cups of Water
Recommended: One bell pepper (I didn’t have any on hand)
Mix all ingredients in a 3-5 Qt Slow cooker/Crock Pot and stir to combine evenly. Set crock pot on high for 6-8 hours, it can be more if you just leave it on while at work, etc. Serve over cooked Quinoa or any type of seed/grain/rice, quinoa is just what I had on hand.
Serving suggestions: You can used this beans in a burrito (like my boyfriend did), a la carte with rice, or mixed with grilled peppers and onions. I ate mine with a light salad of greens, bell pepper, tomato, and avocado. Yum!