Slow-Cooker Southwestern Black Bean and Bulgur Bowls
By Danielle Desiato KuhnPublished on October 16, 2019
Time
8 to 9 hours on high
Yield
Serves 6
Slow cooker size
4 to 7 quarts
Ingredients
salsa
6 ounces cherry tomatoes, quartered2 tablespoons extra-virgin olive oil 2 tablespoons minced fresh cilantro 1 tablespoon lime juice Salt and pepperBeans
1 onion, chopped fine4 garlic cloves, minced1 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 rinsedSalt and pepper 1 cup medium-grind bulgur, rinsed4 ounces queso fresco, crumbled (1 cup)Before You Begin
When shopping, don't confuse bulgur with cracked wheat, which has a much longer cooking time and will not work in this recipe.
Instructions
- 1. For the salsa: Combine all ingredients in bowl and season with salt and pepper to taste. Refrigerate until ready to serve.
- For the beans: Microwave onion, garlic, oil, cumin, and chili powder in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir broth, water, beans, and 1 teaspoon salt into slow cooker. Cover and cook until beans are tender, 8 to 9 hours on high.
- Stir bulgur into beans, cover, and cook on high until bulgur is tender and most of liquid is absorbed, 20 to 30 minutes. Season with salt and pepper to taste. Top individual portions with salsa and queso fresco before serving.
Time
8 to 9 hours on highYield
Serves 6Slow cooker size
4 to 7 quartsIngredients
salsa
Beans
Ingredients
salsa
Beans
Ingredients
salsa
Beans
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 were perfectly tender, we stirred in bulgur for another fiber-rich element. In the slow cooker, bulgur readily absorbed the extra cooking liquid and all of its rich flavors. To add freshness and textural variety to the dish, we made a quick tomato salsa. The brightness of the salsa, along with a sprinkling of smooth queso fresco, perfectly complemented the warm beans and bulgur for a hearty and healthy vegetarian dinner.
Before You Begin
When shopping, don't confuse bulgur with cracked wheat, which has a much longer cooking time and will not work in this recipe.
Instructions
- 1. For the salsa: Combine all ingredients in bowl and season with salt and pepper to taste. Refrigerate until ready to serve.
- For the beans: Microwave onion, garlic, oil, cumin, and chili powder in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir broth, water, beans, and 1 teaspoon salt into slow cooker. Cover and cook until beans are tender, 8 to 9 hours on high.
- Stir bulgur into beans, cover, and cook on high until bulgur is tender and most of liquid is absorbed, 20 to 30 minutes. Season with salt and pepper to taste. Top individual portions with salsa and queso fresco before serving.
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