Crock Pot Spicy Seven Bean

Warm up your weeknight dinners with this hearty and flavorful Crock Pot Spicy Seven Bean recipe! Packed with a vibrant medley of seven dried beans — including kidney, black, pinto, and garbanzo beans — this dish is slow-cooked to perfection with a savory blend of vegetables, aromatic spices, and a touch of jalapeño heat. Perfect for vegetarians and spice lovers alike, this protein-rich meal combines the convenience of a crock pot with bold, zesty flavors. Serve it piping hot with crusty bread, a side of rice, or crunchy tortilla chips, and don’t forget a sprinkle of fresh cilantro for a bright finish. It’s an easy, healthy, and satisfying dinner that’s perfect for meal prep or feeding a crowd!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:480 mins

Total Time:500 mins

Servings: 8

Ingredients

• 0.5 cup dried kidney beans
• 0.5 cup dried black beans
• 0.5 cup dried navy beans
• 0.5 cup dried pinto beans
• 0.5 cup dried cannellini beans
• 0.5 cup dried garbanzo beans (chickpeas)
• 0.5 cup dried black-eyed peas
• 8 cups water
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 1 medium red bell pepper, diced
• 1 medium jalapeño, finely chopped
• 28 ounces canned diced tomatoes (with juice)
• 2 tablespoons tomato paste
• 4 cups vegetable broth
• 1 tablespoon ground cumin
• 2 tablespoons chili powder
• 1 teaspoon paprika
• 0.5 teaspoon cayenne pepper (optional, for extra spice)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped (for garnish)

Directions

Step 1

Rinse all dried beans under cold water and discard any debris. Place them in a large bowl and cover with water by at least 2 inches. Soak the beans overnight for 8-12 hours.

Step 2

Drain and rinse the soaked beans. Set them aside.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté for 3-4 minutes until fragrant and slightly softened.

Step 4

Add the diced red bell pepper and chopped jalapeño to the skillet. Cook for another 2-3 minutes until the vegetables are tender.

Step 5

Transfer the vegetable mixture to a 6-quart crock pot.

Step 6

Add the soaked and drained beans to the crock pot along with the canned diced tomatoes (including their juice), tomato paste, water, vegetable broth, ground cumin, chili powder, paprika, cayenne pepper (if using), salt, and black pepper.

Step 7

Stir everything together until well mixed.

Step 8

Cover the crock pot and cook on low heat for 8 hours, or until the beans are tender and the flavors have melded together.

Step 9

Taste and adjust salt or spices, if necessary.

Step 10

Garnish with chopped fresh cilantro before serving. Serve hot on its own or with crusty bread, rice, or tortilla chips.

Nutrition Facts

Serving size	(4777.0g)

Amount per serving	% Daily Value*
Calories	2529.8

Total Fat 56.7g	0%
Saturated Fat 9.0g	0%
Polyunsaturated Fat 8.7g
Cholesterol 0mg	0%
Sodium 6864.5mg	0%
Total Carbohydrate 399.8g	0%
Dietary Fiber 118.8g	0%
Total Sugars 65.5g
Protein 126.4g	0%

Vitamin D 0IU	0%
Calcium 1136.9mg	0%
Iron 46.4mg	0%
Potassium 9456.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.5%

Protein: 19.3%

Carbs: 61.2%