How to Make Rice and Beans that Don't Suck

Ingredients

• 1 medium Green Bell Pepper (seeded and diced)
• 1 medium Onion (diced; can substitute with 1 tsp onion powder)
• 2 Bay Leaves
• 1 pound Black Beans (dry) (no need to pre‑soak; rinse before adding)
• 1.5 tablespoons Chili Powder
• 1 tablespoon Ground Cumin
• 2 teaspoons Kosher Salt
• 3 cloves Garlic (minced; can substitute with 1.5 tsp garlic powder)
• 32 ounces Vegetable Stock (store‑bought or homemade)
• 16 ounces Water
• 2 teaspoons Chicken Bouillon (or use vegetable bouillon; optional)

Instructions

1. Dice Vegetables

   Dice the green bell pepper and medium onion. Mince the garlic cloves.

   Time: PT10M

2. Add Ingredients to Slow Cooker

   Place the diced pepper, onion, minced garlic, and bay leaves into the slow cooker. Add the dry black beans, chili powder, ground cumin, kosher salt, vegetable stock, water, and chicken bouillon.

   Time: PT5M

3. Start Cooking

   Cover the slow cooker and set it to LOW. Cook for 8–10 hours (aim for 9 hours).

   Time: PT9H

4. Finish and Serve

   Remove the bay leaves. Ladle soup into bowls and top with optional Greek yogurt, sour cream, chopped cilantro, or shredded cheddar cheese.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

45 g

Fat

2 g

Fiber

10 g