- Level: Easy
- Total: 8 hr 10 min
- Active: 10 min
- Yield: 6 servings
If you’re new to cooking beans from scratch and have a slow cooker at your disposal, this recipe is perfect for you! It’s incredibly easy, requiring minimal prep and utilizing pantry staples. Let the slow cooker do all the work, resulting in tender beans with hardly any hands-on effort. Navy beans are an excellent choice for this recipe. Seasoned with aromatic spices and zesty pickled jalapenos, they make a delightful side dish or can be enjoyed over rice or with warm tortillas for a hearty meal.
“Effortlessly Zesty and Flavorful: Slow Cooker Jalapeño Beans!”
| Combine beans, chicken broth, pickled jalapeños, and brine from the jar in a 4-to-7-quart slow cooker. Stir in oregano, cumin, garlic, bay leaves, and cilantro stems if available, along with 1 teaspoon of salt. Cover and cook on high until beans are tender yet retain their shape, typically 8 to 10 hours. After cooking, remove and discard bay leaves from the slow cooker. Use the back of a spoon to gently smash garlic cloves, then incorporate them into the beans. Serve beans topped with cheese, fresh cilantro leaves, and lime wedges for an extra burst of flavor. Cook’s Note: Soaking dry beans in cold water overnight before cooking doesn’t improve flavor, but it will speed up cooking and help beans hold their shape better. If soaking beans, reduce cooking time to 4 to 5 hours on high. |
