RCI-VG.004.1246.001
Slow Cooker Beans
Slow Cooker Beans from the Recidemia collection
Prep45 min
Cook60 min
Total105 min
Servings4
Difficultyintermediate
Ingredients
- (16 ozs.) dark kidney beans1 candrained and rinsed
- (16 ozs.) light kidney beans1 candrained and rinsed
- (16 ozs.) pinto beans1 candrained and rinsed
- (15 ozs.) can unsalted diced tomatoes1 unit
- green peppers2 unitcut into strips
- Onion1 unitchopped
- oregano leaves1 tspcrushed
- 1/2 tsp
- 1 tsp
- 1/2 tsp
- 1 unit
Method
1
Drain and rinse the dark kidney beans, light kidney beans, and pinto beans under cold water to remove excess sodium and starch.
2
Chop the onion into small pieces and cut the green peppers into strips, removing seeds and membranes as needed.
3
Add the rinsed dark kidney beans, light kidney beans, pinto beans, diced tomatoes (with liquid), chopped onion, and green pepper strips to the slow cooker.
4
Sprinkle the crushed oregano leaves, ground cumin, sage, and black pepper over the bean mixture, then stir well to combine all ingredients.
5
Add 1 cup of water to the slow cooker and stir to distribute the liquid evenly throughout the beans and vegetables.
6
Cover the slow cooker and cook on low heat for 3 hours, stirring occasionally to ensure even cooking and flavor distribution.
180 minutes
7
Taste the beans and adjust seasoning with additional oregano, cumin, sage, or black pepper as needed.
8
Serve the beans warm in bowls, ladling the cooking liquid over each portion for added flavor and moisture.