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+ servings

Slow Cooker Black Beans and Rice

The perfect way to feed a crowd or a large family!
Prep Time10 minutes
Cook Time6 hours
Servings - 4 servings


  • 1 cup black beans
  • 1 Tbsp olive oil
  • 1 cup brown rice
  • 2 garlic cloves, crushed
  • 15 oz can diced tomatoes
  • 1 tsp 1 tsp ground cumin
  • Salt/Pepper
  • 3 corn cobs


  • Cook soaked beans for an hour in a saucepan with at least 2 inches of water over the beans. (I prefer to cook my beans before adding them to the slow cooker. You can certainly cook them in the slow cooker...details here!)
  • Soak beans overnight in water. In the morning, drain and rinse.
  • Place olive oil into slow cooker. Stir rice around in the olive oil. Add cooked black beans (substitute 2 15 oz. cans), diced tomatoes, garlic cloves, ground cumin, salt and pepper AND 2 cups of water.
  • Set on high for 6 hours. I set mine for 6 hours because I used brown rice. If you use white rice, set it for 4 hours.
  • Boil corn in large saucepan for 4-5 minutes. Serve with butter, if you like.
  • Serve Slow Cooker Black Beans and Rice with Corn Cobs.
  • This would be DELICIOUS topped with some Monterrey jack cheese...or even cheddar. Since we're dairy-free, I didn't...but think that would be delish!