Slow Cooker Spicy Black Beans and Apricots
Recipe Idea: Spicy Black Beans and Apricots
Hi. It’s Lois at in the kitchen at Recipe Idea Shop, telling you about Slow Cooker Spicy Black Beans and Apricots. I adapted the 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. This is what Robin Robertson’s Fresh from the Vegetarian Slow Cooker looks like. I think you would love it.
Read on for recipe and nutrition…
- 2 tablespoons olive oil
- 1 small onion, chopped (about 1/2 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 1-1/2 inches, peeled and grated)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground allspice
- 1/2 teaspoon dried oregano
- 1 15.5-ounce can black beans, drained and rinsed
- 1 15.5-ounce can chick peas, drained and rinsed
- 1/2 teaspoon light brown sugar
- 1 cup diced, dried apricots
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup water
- 3 cups cooked brown rice
- 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.
Spicy Black Beans and Apricots Nutrition Label. Each serving is about 1-1/5 cups.
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