Slow cooker bean stew

Prep: 5 mins
Cook: 360 mins
Slow cooker bean stew
A hearty bean and vegetable stew slowly cooked preserves all of the nutritional values we all want for our family. 

200g dried pinto beans

200g dried black beans

400g whole plum tomatoes

400g tinned kidney beans

200g tinned sweet corn, drained

100g brown rice, uncooked

2 medium onions, chopped roughly

6 cloves of garlic, chopped

1 large yellow pepper, cut into thin chunks

1 tbsp chili powder

1 tbsp ground cumin

¼ tsp ground allspice

¼ tsp ground coriander

1 tbsp red wine vinegar

Fresh parsley, for garnish

Soak the dry beans overnight in enough water to cover them.

Combine the tomatoes, beans corn, rice, garlic, onions, and red peppers, along with the chili powder, cumin, allspice, coriander and vinegar in the slow cooker.

Cover and cook on low for 8 hours.

In the last 30 minutes, add in the kidney beans to heat through then serve hot with a scattering of parsley if using.


Preparation Time
5 minutes

Cooking Time
360 minutes

Main ingredients
Beans, Vegetables, Rice, Chilli, Spice, Stock/Broth

Recipe Type
Healthy, Vegetarian, Slow cooking

Special Info

Level of Difficulty


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