Slow Cooker Bean Dish
Warm, hearty, and packed with wholesome goodness, this Slow Cooker Bean Dish is the ultimate comfort food for busy days. Featuring a vibrant medley of dried mixed beans—think kidney, black, pinto, and navy—this recipe is slow-cooked to perfection with aromatic vegetables, rich vegetable broth, and a blend of warming spices like paprika, cumin, and oregano. Sautéed onions, garlic, carrots, and celery add a savory depth of flavor, while canned diced tomatoes bring a tangy brightness. Prep in just 20 minutes, then let your slow cooker transform these simple, budget-friendly ingredients into a satisfying, protein-packed stew. Ideal as a stand-alone vegetarian meal or served alongside crusty bread, rice, or a crisp green salad, this dish is as versatile as it is nourishing. Perfect for meal prep, family dinners, or cozy nights in, this Slow Cooker Bean Dish will fill your kitchen with irresistible aromas and your table with bold, rustic flavors.
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Recipe Information
Ingredients
- 2 cups dried mixed beans (e.g., kidney, black, pinto, navy)
- 4 cups vegetable broth
- 1 can (14.5 oz) canned diced tomatoes
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 medium carrot, diced
- 2 celery stalk, diced
- 2 tablespoons olive oil
- 1 bay leaf
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (for garnish, optional)
Instructions
Place the dried mixed beans in a large bowl and cover them with water. Allow them to soak overnight (8-12 hours). Drain and rinse the beans before using.
In a skillet, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté until the vegetables are softened, about 5 minutes.
Transfer the sautéed vegetables to the slow cooker.
Add the soaked and drained beans, vegetable broth, canned diced tomatoes (including liquid), bay leaf, paprika, ground cumin, oregano, salt, and black pepper into the slow cooker. Stir to combine.
Cover the slow cooker with its lid and set it to cook on low for 8 hours or high for 4-5 hours, until the beans are tender and the flavors have melded together.
Once cooked, taste and adjust seasoning if needed (e.g., more salt or pepper). Discard the bay leaf before serving.
Ladle the bean dish into bowls and garnish with chopped fresh parsley, if desired.
Serve as a stand-alone meal or pair with crusty bread, rice, or a fresh salad. Enjoy!
Nutrition Facts
Calories |
2311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5389 mg | 234% | |
| Total Carbohydrate | 352.5 g | 128% | |
| Dietary Fiber | 88.3 g | 315% | |
| Total Sugars | 45.3 g | ||
| Protein | 109.0 g | 218% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 780 mg | 60% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 8471 mg | 180% | |
*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.
