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Doesn't this Spicy Black Beans and Apricots look amazing?

Spicy Black Beans and Apricots

Meal-in-one rice & beans with apricots
Course Casserole, Main Course, Side Dish
Cuisine African
Keyword spicy black beans, Spicy black beans and apricots
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 16 minutes
Servings 6
Author Recipe Idea Shop/Lois Carter Crawford inspired by Robin Robertson


  • 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 ground cumin
  • 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 dried apricots (diced)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup water
  • 3 cups cooked brown rice


  1. Heat the oil until hot in a medium skillet.
  2. Add the onions and sauté until transparent.
  3. Add the bell peppers and sauté until they begin to soften.
  4. Add the garlic, jalapeños, ginger, cumin, allspice, and oregano and cook for another 30 seconds.
  5. Transfer this combination to the slow cooker.
  6. Add the beans, chickpeas, brown sugar, apricots, salt, pepper and water and cook on low for 4-6 hours.
  7. An hour before serving, add the rice and stir.