Slow cooker black beans infused with flavors from onions and peppers.
Prep Time5 minutesmins
Cook Time8 hourshrs
Total Time8 hourshrs5 minutesmins
Course: Main Dish, Side Dish
Servings: 6
Ingredients
1lbdry black beanssorted and rinsed
1green bell pepper(seeds and ribs removed) cut in half
1onion(skin removed) cut in half
1jalapeñostem removed, cut in half (I leave the ribs and seeds in for a hint of heat, but you can remove these.)
4garlic cloves(skin removed), smashed but kept whole
1bay leaf
6cupswater
1Tsalt
Instructions
Put the beans, bell pepper, onion, jalapeño, garlic, bay leaf and water in the slow cooker.
Set and cook on low for 8 hours. After 6 hours, add the salt, stir and cover to cook for the remaining 2 hours.
Once the beans are ready, remove the bell pepper, onion, jalapeño, garlic cloves and bay leaf.
The beans are ready eat. Scoop the bean out and drain some of the liquid. However, I recommend to keep some of the liquid with the beans, so they do not dry out.
Enjoy!
Notes
Optional: Soak beans overnight. (I do not soak the beans, and the they turn out great.)