Ingredients
Scale
- 16 oz. dried black beans, (do not soak)
- 1 green bell pepper, diced
- 1 medium white onion, diced (about 1 cup diced)
- 2 ribs celery, diced (about 1 cup diced)
- 2 carrots, peeled and diced (about 1 cups diced)
- 3 garlic cloves, left whole
- 1 tsp. dried oregano
- 2 tsp. ground cumin
- 1 bay leaf
- 2 tsp. apple cider vinegar
- 1 tsp. brown sugar
- 6 cups chicken broth
- salt to taste, (add at the end of cooking time)
Instructions
- Inspect the black beans for debris, discarding any found. Rinse and drain them, then add to the slow cooker.
- In the slow cooker, mix the beans with the diced bell pepper, onion, celery, carrots, whole garlic, oregano, cumin, bay leaf, apple cider vinegar, brown sugar, and chicken broth.
- Cover the slow cooker and cook on HIGH for 5 hours or LOW for 8-9 hours.
- After cooking, stir the mixture and check for seasoning; add salt if desired, usually about 1 tsp.
- Serve hot with your choice of mains and sides.
Notes
No need to soak the black beans beforehand, just rinse and use.
Add salt at the end to avoid toughening the beans during cooking.
For added flavor, consider garnishing with fresh herbs before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 227
- Sugar: 2g
- Sodium: 340mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.