Slow cooker Seasoned Black Beans

Ingredients

  • 1 1/2 cups dried black beans, picked over, rinsed, soaked overnight and rinsed again

  • 1 cup salsa or 1 cup fresh diced tomatoes (if you are using fresh tomatoes you may want to add extra cumin, oregano, and garlic)

  • 2 bay leaves

  • 1 medium yellow onion, peeled and diced

  • 1 1/2 cups bell pepper, deseeded and diced

  • 1 tbsp ground cumin

  • 1 tbsp dried oregano

  • 1 tbsp garlic powder or 2 cloves minced garlic

  • 4 cups water or broth

  • 1-2 tbsp coconut oil or olive oil (optional)

  • 1/2 tbsp salt  or to taste

Instructions

  1. Combine ingredients EXCEPT SALT in your slow cooker. You will add this after cooking.

  2. Cover and cook on high for 3-4 hours (checking after 3 hours to see if the beans are done) or on low for 6-7 hours (checking after 6 hours to see if beans are done).

  3. Once the beans are done cooking, remove the bay leaves. Stir in salt.

  4. Enjoy warm! Use a slotted spoon to drain off extra liquid and serve beans over rice, or a salad. Top with avocado, cilantro, green onion or shredded cheese.

  5. If storing leftovers, allow beans to cool completely before transferring beans and some of the cooking liquid to an air-tight container. Store beans in fridge for up to 5 days or in freezer for up to a month.

Recipe adapted from thenaturalnurturer