Recipes Side Dish Beans and Peas Grandma Sony's Slow Cooker Black Beans 4.3 (3) 3 Reviews 2 Photos My mother-in-law whipped up these black beans one day without really paying attention to what she was putting in and served them as a side. I have since had to reverse-engineer them to come up with this slow cooker recipe and found they are extremely versatile. They are excellent in burritos, over rice as a side or main dish, or just as a soup on their own. You can even add cheese to the leftovers to make a great dip for chips! Submitted by DNorth Published on March 5, 2020 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 8 hrs Additional Time: 8 hrs Total Time: 16 hrs 20 mins Servings: 10 Yield: 10 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 10 servings 1 pound dry black beans 4 cups chicken broth 1 (14 ounce) can diced tomatoes in juice 2 carrots, peeled and finely chopped 1 large onion, chopped 1 red bell pepper, chopped 2 teaspoons minced garlic, or more to taste 2 teaspoons ground cumin 2 teaspoons salt 2 teaspoons chili powder 1 teaspoon chopped jalapeno pepper, or more to taste (Optional) 1 teaspoon ground black pepper, or more to taste 1 cup canned corn, drained ¼ cup brown sugar Directions Sort black beans and place into a large container. Cover with several inches of cool water; let soak, 8 hours to overnight. Rinse and drain. Combine black beans, chicken broth, tomatoes, carrots, onion, red bell pepper, garlic, cumin, salt, chili powder, jalapeno, and black pepper in a slow cooker. Cover and cook on High until mixture has reduced and beans are tender, about 8 hours. Stir in corn and brown sugar 1 hour before serving. Cook's Notes: Soak beans according to individual package instructions. Using the 'quick-soak' directions on some packages of black beans has worked just as well as a longer soak time, and they will be ready in just 1 hour. My wife and kids don't like spicy foods so I'm forced to leave out the jalapenos when cooking for them, but I've found that I can add Tapatio(R) hot sauce after cooking and it complements the beans very well and gives them the kick I'm looking for. I Made It Print Nutrition Facts (per serving) 225 Calories 1g Fat 43g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 225 % Daily Value * Total Fat 1g 2% Saturated Fat 0g 1% Cholesterol 2mg 1% Sodium 1063mg 46% Total Carbohydrate 43g 16% Dietary Fiber 9g 31% Total Sugars 10g Protein 12g 23% Vitamin C 21mg 23% Calcium 91mg 7% Iron 4mg 22% Potassium 868mg 18% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.