Slow Cooker Venezuelan Black Beans Recipe Video

The night before making the beans, soak the black beans overnight.

Drain the beans and add to the slow cooker along with the diced bell pepper, onion, garlic, cumin, panela, and water. Set the slow cook on low for 6-8 hours.

Cook until the beans are tender. I usually start checking after they have been cooking for 6 hours. Once the beans are done add salt to taste.

If not serving right away, store the beans in the fridge or the freezer for longer storage.

Equipment Needed

Spice Level:

Dietary