Vegetarian Black Beans in the crockpot

Here’s our go-to black bean crock pot recipe.  We make a pot of brown rice in the rice cooker and throw together a simple salad or side vegetable.  It’s easy and delicious, and even my daughter approves.

I think it’s best to start with dry black beans that have been soaked overnight, but you can substitute 3 small cans of black beans as well.

Crock pot Black Beans  (print recipe)


  • 1 pound dry black beans, washed, soaked for 8 hours and drained
  • 2 cups chopped onion
  • 2-3 cups chopped red and green bell peppers
  • 2 Tbsp olive oil
  • 4 cups organic vegetable broth
  • 1 ½ tsp salt
  • 2 tsp oregano
  • 2 tsp fennel seed
  • 2 tsp coriander
  • 2 tsp cumin
  • ¼- ½ tsp crushed red pepper
  • 1 large can diced tomatoes
  • 2 Tbsp red wine vinegar

Combine all ingredients except tomatoes and vinegar, and cook in crock pot on low 8 hours, or on high 5 hours, until beans are tender.  Add tomatoes and vinegar, and serve with brown rice.

I love this recipe because it’s very adaptable.  You can add your family’s favorite vegetables or spices, and can add salsa in place of half of the tomatoes (omit the vinegar).  We like to top ours with avocado, fresh cilantro, plain yogurt and/or cheese.



8 thoughts on “Vegetarian Black Beans in the crockpot

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    • The reason these are called vegetarian black beans is because she uses veggie stock not chicken stock. So your comment was not a fair statement to make

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