Slow-cooked Beans

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Slow-cooked Beans
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Difficulty:
easy
Difficulty
Preparation:
10 h.
Preparation
ready in 22 h.
Ready in

Ingredients

for
4
Ingredients
1.333 cups dried black beans
2 tablespoons Oil
1 onion (chopped)
1 red pepper (diced)
1 garlic clove (finely chopped)
1 bay leaf
2 cups canned tomatoes
1.333 cups vegetable stock
1 teaspoon ground Cumin
1 teaspoon Chili powder
1 tablespoon dark brown sugar
salt
peppers
To finish
2 ½ cups hot, cooked Rice
How healthy are the main ingredients?
tomatooniongarlic cloveCuminsalt
Product recommendation
Normal Cooking: Soak the beans in cold water overnight. Follow the recipe from step 3 to the end of step 5. Stir the beans into the tomato mixture. Cover and simmer for 1-1 1/2 hours until the beans are tender.

Preparation steps

1.
Soak the black beans overnight in cold water.
2.
Preheat the slow cooker if necessary – see manufacturer’s instructions.
3.
Drain and rinse the beans and put in a pan with enough cold water to cover. Bring to a boil and boil briskly for 10 minutes. Drain in a sieve.
4.
Heat the oil in a frying pan (skillet) and cook the onion for about 5 minutes until softened. Add the pepper and garlic and cook for 2 minutes.
5.
Stir in the bay leaf, tomatoes, vegetable stock, spices and sugar and season to taste. Bring to a boil.
6.
Pour the mixture into the slow cooker pot and stir in the beans, pressing them under the liquid.
7.
Cover and cook on low for 8-10 hours until the beans are tender.
8.
Remove the bay leaf and serve the beans over the rice.