Crock Pot Spicy Seven Bean
Warm up your weeknight dinners with this hearty and flavorful Crock Pot Spicy Seven Bean recipe! Packed with a vibrant medley of seven dried beans — including kidney, black, pinto, and garbanzo beans — this dish is slow-cooked to perfection with a savory blend of vegetables, aromatic spices, and a touch of jalapeño heat. Perfect for vegetarians and spice lovers alike, this protein-rich meal combines the convenience of a crock pot with bold, zesty flavors. Serve it piping hot with crusty bread, a side of rice, or crunchy tortilla chips, and don’t forget a sprinkle of fresh cilantro for a bright finish. It’s an easy, healthy, and satisfying dinner that’s perfect for meal prep or feeding a crowd!
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Recipe Information
Ingredients
- 0.5 cup dried kidney beans
- 0.5 cup dried black beans
- 0.5 cup dried navy beans
- 0.5 cup dried pinto beans
- 0.5 cup dried cannellini beans
- 0.5 cup dried garbanzo beans (chickpeas)
- 0.5 cup dried black-eyed peas
- 8 cups water
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium jalapeño, finely chopped
- 28 ounces canned diced tomatoes (with juice)
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 1 tablespoon ground cumin
- 2 tablespoons chili powder
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper (optional, for extra spice)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
Instructions
Rinse all dried beans under cold water and discard any debris. Place them in a large bowl and cover with water by at least 2 inches. Soak the beans overnight for 8-12 hours.
Drain and rinse the soaked beans. Set them aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté for 3-4 minutes until fragrant and slightly softened.
Add the diced red bell pepper and chopped jalapeño to the skillet. Cook for another 2-3 minutes until the vegetables are tender.
Transfer the vegetable mixture to a 6-quart crock pot.
Add the soaked and drained beans to the crock pot along with the canned diced tomatoes (including their juice), tomato paste, water, vegetable broth, ground cumin, chili powder, paprika, cayenne pepper (if using), salt, and black pepper.
Stir everything together until well mixed.
Cover the crock pot and cook on low heat for 8 hours, or until the beans are tender and the flavors have melded together.
Taste and adjust salt or spices, if necessary.
Garnish with chopped fresh cilantro before serving. Serve hot on its own or with crusty bread, rice, or tortilla chips.
Nutrition Facts
Calories |
2530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6864 mg | 298% | |
| Total Carbohydrate | 399.8 g | 145% | |
| Dietary Fiber | 118.8 g | 424% | |
| Total Sugars | 65.5 g | ||
| Protein | 126.4 g | 253% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1137 mg | 87% | |
| Iron | 46.4 mg | 258% | |
| Potassium | 9456 mg | 201% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
