Savory slow-cooked beans (8+ servings)

Happy Easter, readers! I've risen from obscurity to bring you another delicious vegetarian recipe.

If you have a slow cooker, you know it's a magical thing. You just load in the ingredients, set the time and temperature, and go about your day, returning to find a delicious, flavorful meal hours later. Although I tend to immediately think of soups and chilis when I want to use my slow cooker, I've found that beans are another easy go-to option for my Crockpot. This recipe can be customized in infinite ways, and the tender, savory beans can then be used in many different recipes or served as is. These beans freeze beautifully and reheat nicely, too.

You will need:

Basic requirements

  • 1 lb dry black beans, pinto beans, or other similarly-sized beans, picked through for debris
  • 6 cups vegetable broth
  • 1 jar (15-16 oz) salsa, any variety
  • 1 tsp salt

Optional flavor boosters:

  • 1 bay leaf
  • a palmful of dried herbs and/or spices: oregano, cumin, chili powder, cinnamon, cocoa powder, chipotle powder, paprika, etc.
  • liquid smoke
  • hot sauce
  • chopped onion, carrot, celery, and/or potato
  • minced garlic
  • halved olives
  • tomato paste
  • olive oil

Secret final ingredient (after beans are cooked):

  • a splash of lime juice

Steps:

  1. Place the four basic ingredients in the bowl of a slow cooker.
  2. Add in as many ingredients as you like from the "optional flavor boosters" above, customizing add-ins to your own taste. (I love smoky beans, so I almost always add smoked paprika and liquid smoke. I love the richness a glug of olive oil adds, and if I use an onion, I usually keep it in big pieces to avoid overpowering the beans' flavor.)
  3. Give everything a stir and set the slow cooker for 9 hours on low.
  4. At the end of the cooking time, add in the lime juice. If you want to add a handful of chopped fresh herbs (cilantro is especially nice), do that now, too.
  5. Serve the beans in any way you like! (See some options below.) If you're serving them as-is, you might want to add some more salt. If you're using the beans as part of another recipe, you probably don't need more salt.

These beans can be used in a huge variety of ways. Here are some suggestions:

  • Make burrito bowls (as in the last picture above) by serving the beans on top of brown rice with roasted corn, chopped avocado, and any toppings you like (sour cream, cheese, green onions, cilantro, etc.).
  • Serve them alongside scrambled eggs, more salsa, and tortillas for a savory breakfast or brunch dish.
  • Blend them into soup for a light and quick meal.
  • Fold them into enchiladas.
  • Add them to your favorite chili recipe.
  • Use them in a potluck salad.
  • Make a spicy casserole.
  • Turn them into tacos.

If you don't like spicy heat, you could make these with a mild salsa or even substitute a can of crushed tomatoes for the salsa. At less than $1.00 a serving, you can't beat the ease and convenience of this recipe.