Spicy Black Beans | Slow Cooker

Prep Time


Prep Notes

*Soak beans OVERNIGHT*
SOAK OVERNIGHT - Soaking the beans with the vinegar breaks down the phytic acid, making them more digestible.

Cooking Time

6-8 hours


3 cups organic dried black beans {a medley of various beans works well too}

1 teaspoon raw apple cider vinegar

1 strip of kombu

Cover beans with water, 2 inches above the beans. Drain and rinse in the morning. Remove kombu.

1 large organic onion (2 small), chopped finely

5-6 organic garlic cloves, minced

2 organic jalepeƱo pepper, minced

2 tablespoon organic extra-virgin olive oil

In a skillet, heat oil on medium heat. Add onions and cook for about five minutes. Add garlic and jalenpeƱo's. Cook another five minutes


Combine the onion mixture and beans to a slow cooker. Add the following:

1 tsp sea salt

1 tsp organic dried cumin powder

4 bay leaves

2 ounces roasted green chile - adjust spices to your liking. (I happened to have green chile in my freezer, but canned chiles would be ok).

Cook on the low setting for about six-eight hours.


I love food with a little kick! I like to add spice to pretty much everything! This spicy recipe 'just happened' when I needed to bring a potluck item for my kiddo's classroom. Good for everyone! This recipe is a home run! Simple + Fresh + Nourishing! I was a little temped to serve it for dinner, but thankfully I found my composure.


KP original