Worker's Brazilian Black Bean stew - in the slow cooker!

    Serves 6 I have done my best over the years to minimise faffing and washing up to be able to make beans from scratch on a worknight. The preparation begins the night before, leaving the beans to soak in the slow cooker itself. In the morning, you turn it on so they're cooked for when you get back home. As my mum would say the recipe has been 'englishified'... So it uses really easy to find (or just 'have') ingredients. Based on what you could find in the regions of the UK in the 80's and 90's! I do offer more authentic substitutions next to it, if you are feeling brave :) Serve with rice, and fried food for the ultimate comfort meal!


    Tyne and Wear, England, UK
    3 people made this


    • 500g Black turtle beans
    • Olive oil (subs: palm oil)
    • 1 Large onion, roughly chopped
    • 1 chilli pepper, chopped
    • 300g (about 10 thin rashers) of back bacon, cut into small strips
    • 250g Chorizo or spicy sausage, sliced
    • 4 Cloves garlic, chopped


    1. The night before, tip the beans into the COLD slow cooker. Pour water in until the depth of the water is roughly 3 times what the depth of the beans was. Cover, and go to sleep.
    2. The next morning, switch the slow cooker on. It should be on the high setting
    3. About 8-9 hours later, when you have got back from work, the beans should be cooked! Don't switch it off yet
    4. Cover the bottom of a large cooking pan with oil and put on a medium heat
    5. Add the chopped onion and fry
    6. When the onion has softened, add the chopped chilli and bacon pieces, followed by the chorizo and garlic
    7. This step isn't necessary if you are in a hurry (but it makes the sauce thicker). While the ingredients are frying take 3 or 4 ladles of beans out of the slow cooker, put them in a bowl and use a potato masher to mash them into a paste. Then stir this paste back into the beans
    8. Tip the contents of the pan into the slow cooker. This is where I will use the same pan for making rice (see my other recipe). Leave it to get back up to heat and serve!


    This is one of those meals that is even better the next day... And the day after... Infact the 'cooked many days in a row' effect is what I am trying to achieve a bit in step 7 with the mashed beans. It's perfect for meal prep too :)

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