Close
Prep Time:20 minsAdditional Time:8 hrsTotal Time:8 hrs 20 minsServings:12Yield:9 cupsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:8 hrsTotal Time:8 hrs 20 minsServings:12Yield:9 cups
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:8 hrs
Additional Time:
8 hrs
Total Time:8 hrs 20 mins
Total Time:
8 hrs 20 mins
Servings:12
Servings:
12
Yield:9 cups
Yield:
9 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1pounddried black beans (about 2 1/3 cups)3cupsunsalted chicken stock2cupswater1largewhite onion, quartered through root1largegreen bell pepper, quartered1bay leaf3tablespoonscanola oil1largered bell pepper, finely chopped3tablespoonsminced garlic (about 9 garlic cloves)1tablespoonground cumin2tablespoonsunsalted tomato paste½cupchopped fresh cilantro2teaspoonskosher salt
Cook Mode(Keep screen awake)
Ingredients
1pounddried black beans (about 2 1/3 cups)
3cupsunsalted chicken stock
2cupswater
1largewhite onion, quartered through root
1largegreen bell pepper, quartered
1bay leaf
3tablespoonscanola oil
1largered bell pepper, finely chopped
3tablespoonsminced garlic (about 9 garlic cloves)
1tablespoonground cumin
2tablespoonsunsalted tomato paste
½cupchopped fresh cilantro
2teaspoonskosher salt
DirectionsSort and wash the beans according to the package directions. Stir together the beans, chicken stock, water, onion, green bell pepper, and bay leaf in a 6-quart slow cooker. Cover and cook on LOW until the beans are tender, 8 to 10 hours. Discard the onion, bell pepper, and bay leaf.Meanwhile, heat the oil in a medium skillet over medium. Add the red bell pepper and garlic, and cook, stirring often, until very tender, about 8 minutes. Add the cumin, and cook, stirring constantly, until toasted, about 30 seconds. Add the tomato paste, and cook, stirring often, until darkened, about 1 minute. Stir the skillet mixture into the beans. Stir in the cilantro and salt.TipsMulticooker Directions: In Step 1, stir together the washed beans, chicken stock, water, onion, green bell pepper, and bay leaf in the inner pot of a 6-quart multicooker. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the beans are tender, about 10 hours. Discard the onion, bell pepper, and bay leaf. Complete Step 2.Originally appeared: Everyday Slow Cooker
Directions
Sort and wash the beans according to the package directions. Stir together the beans, chicken stock, water, onion, green bell pepper, and bay leaf in a 6-quart slow cooker. Cover and cook on LOW until the beans are tender, 8 to 10 hours. Discard the onion, bell pepper, and bay leaf.Meanwhile, heat the oil in a medium skillet over medium. Add the red bell pepper and garlic, and cook, stirring often, until very tender, about 8 minutes. Add the cumin, and cook, stirring constantly, until toasted, about 30 seconds. Add the tomato paste, and cook, stirring often, until darkened, about 1 minute. Stir the skillet mixture into the beans. Stir in the cilantro and salt.TipsMulticooker Directions: In Step 1, stir together the washed beans, chicken stock, water, onion, green bell pepper, and bay leaf in the inner pot of a 6-quart multicooker. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the beans are tender, about 10 hours. Discard the onion, bell pepper, and bay leaf. Complete Step 2.
Sort and wash the beans according to the package directions. Stir together the beans, chicken stock, water, onion, green bell pepper, and bay leaf in a 6-quart slow cooker. Cover and cook on LOW until the beans are tender, 8 to 10 hours. Discard the onion, bell pepper, and bay leaf.
Meanwhile, heat the oil in a medium skillet over medium. Add the red bell pepper and garlic, and cook, stirring often, until very tender, about 8 minutes. Add the cumin, and cook, stirring constantly, until toasted, about 30 seconds. Add the tomato paste, and cook, stirring often, until darkened, about 1 minute. Stir the skillet mixture into the beans. Stir in the cilantro and salt.
Tips
Multicooker Directions: In Step 1, stir together the washed beans, chicken stock, water, onion, green bell pepper, and bay leaf in the inner pot of a 6-quart multicooker. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the beans are tender, about 10 hours. Discard the onion, bell pepper, and bay leaf. Complete Step 2.
Originally appeared: Everyday Slow Cooker
Rate ItPrint
Nutrition Facts(per serving)173Calories4gFat25gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
