My Slow Cooked Beans
Discover the hearty, comforting magic of "My Slow Cooked Beans," a flavorful and nutritious dish that transforms humble dried beans into a tender, creamy delight. Perfectly seasoned with aromatic vegetables, smoked paprika, cumin, and oregano, this recipe captures the essence of slow cooking, delivering rich, infused flavors with every bite. Made with a medley of customizable beans like pinto, black, or navy and simmered in chicken or vegetable stock, this dish is not only wholesome but also incredibly versatile. Whether served over rice, alongside cornbread, or as a savory side, these slow-cooked beans are ideal for meal prep or family dinners. With minimal prep time and the magic of a slow cooker, this dish brings convenience and comfort to your table. Perfect for anyone craving a hearty, plant-forward option packed with protein and soul-satisfying flavors!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups dried beans (pinto, black, or navy beans)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic cloves, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 6 cups chicken or vegetable stock
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 bay leaf
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the dried beans thoroughly under cold water, removing any debris or stones. Place the beans in a large bowl, cover with at least 2 inches of water, and soak overnight (8–12 hours). Alternatively, use the quick soak method by boiling the beans in water for 2 minutes, then letting them sit for 1 hour before draining.
After soaking, drain and rinse the beans. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion, garlic, carrot, and celery. Sauté for 5–7 minutes, or until the vegetables are softened and fragrant.
Transfer the sautéed vegetables to the slow cooker. Add the soaked beans, chicken or vegetable stock, oregano, cumin, bay leaf, smoked paprika, salt, and black pepper.
Stir to combine, then cover the slow cooker. Cook on low for 8–10 hours or on high for 4–6 hours, until the beans are tender and creamy.
Taste the beans and adjust seasoning with additional salt or spices if needed. Remove the bay leaf before serving.
Serve warm, garnished with chopped fresh parsley if desired. Pair with rice, cornbread, or as a standalone dish. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7572 mg | 329% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 10.0 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 861 mg | 18% | |
*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.
