Slow Cooker Black Bean and Rice Bowls

Ingredients

• 1 pound dried black beans, rinsed and picked over
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1 bay leaf
• 6 cups vegetable broth
• 2 teaspoons salt
• 1 tablespoon lime juice
• 4 cups cooked white rice, for serving
• 1/2 cup diced avocado, for topping
• 1/4 cup chopped fresh cilantro, for topping

Instructions

1. Place the rinsed dried black beans in the bottom of a 6-quart slow cooker.
2. Add the diced onion, red bell pepper, and minced garlic on top of the beans.
3. Sprinkle in the ground cumin, smoked paprika, dried oregano, and cayenne pepper, then add the bay leaf.
4. Pour in the vegetable broth, making sure the beans are fully submerged with at least 1 inch of liquid above them.
5. Cover and cook on low for 8 to 9 hours, or on high for 5 to 6 hours, until the beans are fully tender and creamy, not chalky or firm in the center when tasted.
6. Remove the bay leaf and stir in the salt (adding salt only after the beans are tender helps them cook evenly).
7. Using a potato masher or the back of a spoon, mash about a quarter of the beans against the side of the slow cooker to thicken the stew, then stir to combine.
8. If the mixture is thinner than you like, cook uncovered on high for an additional 15 to 20 minutes, stirring occasionally, until it reaches a thick, stew-like consistency.
9. Stir in the lime juice and taste, adjusting salt or cayenne as needed.
10. Spoon about 3/4 cup of cooked white rice into each bowl, ladle the black beans generously over the top, and finish with diced avocado and chopped cilantro before serving.

Nutrition

Calories	410
Protein	16 g
Fat	6 g
Carbs	74 g
Fiber	16 g
Sodium	890 mg

Estimated per serving