I love bean bowls for many, many reasons. First, they’re delicious in a really simple way. Second, they’re super cheap. Third, they’re ridiculously easy to make, especially in large amounts. Fourth, they are perfect comfort food for cold winter days. I could go on, but let’s just leave it at that because are you not convinced already?
This black bean bowl has a Mexican flare with its spices, green chilies, and poblano pepper. It’s flavorful, but not really the hot kind of spicy. My favorite way to serve this bowl is with avocado and a little cheddar cheese sprinkled on top! Garnishing with cilantro is a great way to brighten up the whole dish too!
This recipe makes quite a lot, so it is perfect for a big crowd or for freezing the extra!
1 lb dry black beans
1 lb dry pinto beans
7 cups water or vegetable broth
1 poblano pepper
1 can diced green chili peppers
1 red bell pepper
1 white onion
4 garlic cloves, crushed
3 tsp salt, plus more to taste
1 tsp cumin
1 tsp chili powder
½ tsp cayenne pepper
Fresh cilantro to garnish
Serve with: brown rice, avocado, cheddar cheese
- Place the uncooked beans in a large bowl with enough water to cover them. Let them soak overnight, then drain and rinse.
- Broil the poblano pepper for 7 minutes, flipping halfway through. Once it is cool enough, peel off the skin, take out the seeds and dice.
- Dice the bell pepper and onion.
- Combine the beans, water, poblano pepper, bell pepper, onion, garlic and spices in a slow cooker. Cook on high for 5-6 hours.
- Serve beans over brown rice and top with cilantro, avocado, and cheddar cheese (if not vegan/dairy free).