Slow Cooker Spicy Black Beans and Apricots has the flavor of an African recipe.
Doesn't this Spicy Black Beans and Apricots look amazing?
Spicy Black Beans and Apricots the perfect meal-in-one.
Spicy Black Beans and Apricots tastes like a combination of the Caribbean Islands and Africa. Bursting with spices, a bit of sweetness and the wholesomeness of black beans, this meal in one is perfect with a simple side salad. It only takes about 15 minutes of active time, and then cooks for about 6 hours in the slow cooker.
I adapted this recipe from Robin Robertson's Fresh from the Vegetarian Slow Cooker. I absolutely love this cookbook. The recipes are all creative and delicious. And I often have all the ingredients on hand without having to run to the store. For this recipe, I substituted dried apricots for mangoes and added chickpeas to Roberson's Spicy Black Beans and Rice with Mangoes recipe.
What You Need
You'll need a slow cooker, of course, along with a knife, cutting board, measuring cups, and spoons. Dried apricots are a must.
Spicy Black Beans and Apricots Recipe
Ingredients
- 2 tablespoons olive oil
- 1 small onion (chopped, about ½ cup)
- 1 red bell pepper (seeded and chopped, about 1 cup)
- 2 garlic cloves (minced)
- 1 teaspoon diced jalapeño peppers
- 1 tablespoon grated fresh ginger (about 1-½ inches, peeled and grated)
- ½ teaspoon ground cumin
- ½ teaspoon ground allspice
- ½ teaspoon dried oregano
- 1 15.5-ounce can black beans (drained and rinsed)
- 1 15.5-ounce can chick peas (drained and rinsed)
- ½ teaspoon light brown sugar
- 1 cup dried apricots (diced)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup water
- 3 cups cooked brown rice
Instructions
- Heat the oil until hot in a medium skillet.
- Add the onions and sauté until transparent.
- Add the bell peppers and sauté until they begin to soften.
- Add the garlic, jalapeños, ginger, cumin, allspice, and oregano and cook for another 30 seconds.
- Transfer this combination to the slow cooker.
- Add the beans, chickpeas, brown sugar, apricots, salt, pepper and water and cook on low for 4-6 hours.
- An hour before serving, add the rice and stir.
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