Grandma Sony's Slow Cooker Black Beans

My mother-in-law whipped up these black beans one day without really paying attention to what she was putting in and served them as a side. I have since had to reverse-engineer them to come up with this slow cooker recipe and found they are extremely versatile. They are excellent in burritos, over rice as a side or main dish, or just as a soup on their own. You can even add cheese to the leftovers to make a great dip for chips!

• Preparation Time: 20 mins
• Cooking Time: 8 hr
• Total Time: 8 hr 20 mins
• Calories: 225 Calories

Ingredients

• 2 teaspoons salt
• ¼ cup brown sugar
• 1 large onion, chopped
• 4 cups chicken broth
• 1 red bell pepper, chopped
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon ground black pepper, or more to taste
• 1 pound dry black beans
• 1 (14 ounce) can diced tomatoes in juice
• 2 carrots, peeled and finely chopped
• 2 teaspoons minced garlic, or more to taste
• 1 teaspoon chopped jalapeno pepper, or more to taste (Optional)
• 1 cup canned corn, drained

Recipe Instructions

Step 1

Sort black beans and place into a large container. Cover with several inches of cool water; let soak, 8 hours to overnight. Rinse and drain.

Step 2

Combine black beans, chicken broth, tomatoes, carrots, onion, red bell pepper, garlic, cumin, salt, chili powder, jalapeno, and black pepper in a slow cooker.

Step 3

Cover and cook on High until mixture has reduced and beans are tender, about 8 hours. Stir in corn and brown sugar 1 hour before serving.