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Spicy Slow Cooker Black Beans

Sheila
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Ingredients
  

  • 1 16 ounce bag dried Black Beans
  • 1 medium sweet Onion skinned and cut into chunks
  • 3 Chipotle Peppers in adobo sauce
  • 3 clove Garlic
  • 1 6 ounce can Tomato Paste
  • 1 16 ounce jar Pepperoncini's and juice
  • 1 Jalepeno top cut off, and seeds cut out
  • 1/4 cup Brown Sugar
  • 1 teaspoon ground Cumin
  • 2 cups Chicken Broth or Vegetable Broth
  • juice of 1/2 Lime
  • salt to taste

Instructions
 

  • Place beans in a large bowl cover with water, making sure water is at least an inch over the beans. Let set for a minimum of 2 hours best if over night. Rinse and place in large slow cooker, I use a 7 quart cooker for this recipe.
  • Add onion, garlic, tomato paste, whole jar pepperoncini with juice, jalepeno pepper, brown sugar, and cumin in a blender or food processor.  Turn on high and blend until everything is combined and it's the consistency of an onion shake! Pour over beans in crock pot, scraping sides of blender bowl with a spatula to get all the goodies out and in with the beans. Pour  broth in with the beans. Cover and cook on high setting for 6 hours.  Stir occasionally if you can.
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