These beans have a lot of flavor!
I love cooking with beans because they’re so good for you and they’re so versatile. You can put beans in so many different dishes. Usually beans are kind of in the background – but in this recipe, they really get a chance to shine.
This recipe calls for a mix of 15 beans, but I’ve tried a lot of different beans with this recipe – kidney beans, black beans, red beans – and it always comes out good. So I suggest using whatever beans you like best or already have in the house.
If you’re like me and you love slow cooker recipes, you might also want to check out these recipes:
These beans go great with whole wheat rolls.
Prep time: 10 minutes
Total time: 8 hours
1 lb dry beans (like a 15-bean mix)
5 1/2 C water
1 Tbsp plus 2 tsp chicken bouillon
6 oz Andouille sausage, quartered and sliced
1 onion, chopped
2 Tbsp minced garlic
1 tsp cumin
1 tsp coriander
1 tsp oregano
1/4 tsp cinnamon
1 Tbsp cornstarch
- Add beans, water, bouillon, sausage, onion, garlic, cumin, coriander, oregano, and cinnamon to the slow cooker. Mix well.
- Cover and let cook on low for 7-8 hours.
- About 10 minutes before you’d like to eat, scoop 1/4 C of liquid from the slow cooker (or use 1/4 C of water or chicken broth, if that’s easier) and put in a small bowl.
- Add cornstarch to the liquid and mix well, getting rid of any lumps.
- Stir into the bean mixture in the slow cooker.
- Recover the slow cooker until you are ready to eat.
- Serve hot over brown rice or quinoa. Garnish with green onions, if desired
This recipe is adapted from here.