Slow-Cooker Southwestern Black Bean and Bulgur Bowls

Name: Slow-Cooker Southwestern Black Bean and Bulgur Bowls
Yield: Serves 6
Ingredients: 6 ounces, cherry tomatoes, quartered; 2 tablespoons, extra-virgin olive oil; 2 tablespoons, minced fresh cilantro; 1 tablespoon, lime juice; , Salt and pepper; 1 , onion, chopped fine; 4 , garlic cloves, minced; 1 tablespoon, extra-virgin olive oil; 1 tablespoon, ground cumin; 2 teaspoons, chili powder; 3 cups, vegetable broth; 3 cups, water; 1 pound (2½ cups), dried black beans, picked over and rinsed; , Salt and pepper; 1 cup medium-grind, bulgur, rinsed; 4 ounces, queso fresco, crumbled (1 cup)

12 comments

The low-and-slow heat of the slow cooker is ideal for cooking beans, and we wanted an easy dinner starring the protein-rich superfood black beans.

A cookbook recipe exclusively for All-Access members from The Complete Slow Cooker

SERVES6

TIME8 to 9 hours on high

Slow cooker size4 to 7 quarts

Slow-Cooker Southwestern Black Bean and Bulgur Bowls

A cookbook recipe exclusively for All-Access members from The Complete Slow Cooker

WHY THIS RECIPE WORKS

To ensure perfectly cooked beans, we submerged them in 6 cups of liquid—half water and half vegetable broth—for added flavor. We infused our beans and cooking liquid with bold flavors, using garlic, cumin, and chili powder. Once the beans w...

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