Beans are the perfect things to cook in the slow cooker as they absorb flavors beautifully and benefit from the long cooking time. These island-spiced beans are fragrant and delicious. Serve them at a barbecue or with tacos at a Southwestern themed dinner. Beans need to be covered with liquid throughout the cooking time, so you’ll need to check periodically and add more liquid if necessary.
1 pound black beans, soaked overnight
2 tablespoons olive oil
2 medium onions, chopped
2 cloves garlic, chopped
1 Anaheim chili pepper, seeded and chopped
1 medium red pepper, seeded and chopped
1 teaspoon jerk seasoning
1 bay leaf
1 14 ounce can crushed tomatoes
2 tablespoons lime juice
5 cups chicken broth
Drain the beans and add them to the slow cooker pot. Heat the oil in a large skillet over medium high heat. Add onions, garlic peppers and seasonings. Cook until onions and peppers are tender. Add the contents of skillet along with the rest of the ingredients to the pot.
Cover and cook on high for 5 hours, checking the liquid periodically. The beans should be tender and creamy when done.
Serve the beans directly from your cooker, set on warm.
