Slow Cooker Venezuelan Black Beans
Prep time
Cook time
Total time
The beans are layered with deep earthy flavor from the cumin and panela sugar. The slow cooker does the work without heating up the kitchen; perfect for these hot summer days.
Recipe type: Slow Cooker
Cuisine: Venezuelan; Vegan
Serves: 6-8 Servings
  • 1 Pound Dry Black Beans, rinsed and soaked overnight
  • 1 Medium Green Bell Pepper, diced
  • 1 Yellow Onion, diced
  • 3 Garlic Cloves, minced
  • 2 Tsp Cumin
  • 2 Tsp Grated Panela
  • 6 Cups Water
  • 2 Tsp Sea Salt, or to taste
  1. The night before making the beans, soak the black beans overnight.
  2. Drain the beans and add to the slow cooker along with the diced bell pepper, onion, garlic, cumin, panela, and water. Set the slow cook on low for 6-8 hours.
  3. Cook until the beans are tender. I usually start checking after they have been cooking for 6 hours. Once the beans are are done add salt to taste.
  4. If not serving right away, store the beans in the fridge or the freezer for longer storage.
Recipe by Thyme & Love at