Have to share my favorite quick-and easy, dump-and-go all day slow cooks. Vegetarian and gluten free as is, but can easily be made vegan by swapping out for a plant based butter. Cheap, simple, and a flavor bomb. Everyone goes crazy for it, and it’s even better the next day, so great for leftovers!
Ingredients:
– 1 can each of black, kidney and pinto beans (Do not drain!)
– 1 medium/large yellow onion chopped or diced
– 2 packets Goya Sazón con Azafran Seasoning
– 1 stick of salted butter
– Toppings (optional). I use Cotija, cilantro, green onions, and cherry tomatoes. Sometimes avocado and a squeeze of lime if I have them on hand.
Add all ingredients to slow cooker and stir to combine. Cook on low for 8 hours. Stir well before serving. If you’re around, stirring it every couple hours helps bring out the flavors, but is not necessary.
The beans, butter, and onion form a flavorful and silky gravy that coats the beans, and the rice you pour it over soaks up the flavor. I like to let the beans and broth cool 10 min before serving over rice so the gravy is a bit more set. Also, if you have a rice cooker that keeps the rice warm all day, you can set that at the same time you start the crockpot so that dinner is ready when you get home!
Side note: shout out to the spinning vegetable chopper thingy for those of us who hate chopping onions. My favorite kitchen gadget!
by notjustaphage
2 Comments
Thank you for the recipe and the picture! Sounds tasty.
Link to the vegetable chopper? Thanks!