Best 4 Crock Pot Spicy Seven Bean Recipes

Tantalize your taste buds with a culinary expedition to the realm of flavors with our Crock-Pot Spicy Seven Bean Soup. This delectable dish, brimming with an array of seven beans, is a symphony of textures and a burst of zesty flavors that will leave you craving for more. The harmonious blend of black beans, kidney beans, pinto beans, navy beans, great northern beans, garbanzo beans, and black-eyed peas, each contributing its unique character, creates a chorus of flavors that dance on your palate. This hearty and wholesome soup is not only a gustatory delight but also a nutritional powerhouse, packed with protein, fiber, and essential vitamins and minerals to keep you energized and satisfied.

Indulge in our curated collection of seven tantalizing recipes, each showcasing the versatility of our beloved Spicy Seven Bean Soup. From the classic and comforting to the innovative and unexpected, these culinary creations will cater to every palate and occasion. Dive into the depths of flavor with our Traditional Spicy Seven Bean Soup, a timeless recipe that embodies the essence of this beloved dish. Experience the zesty kick of our Spicy Seven Bean Soup with Chipotle Peppers, where a smoky and spicy twist elevates the soup to new heights.

For those with dietary restrictions, our Vegetarian Seven Bean Soup offers a satisfying and flavorful option, while our Vegan Seven Bean Soup caters to the needs of plant-based enthusiasts. If you crave a touch of elegance, our Seven Bean Soup with Roasted Vegetables adds a vibrant and colorful dimension, making it a feast for the eyes as well as the taste buds. And for a quick and effortless meal, our Easy Seven Bean Soup, prepared in a slow cooker, delivers maximum flavor with minimal effort.

With its diverse selection of recipes, this article guarantees to satisfy every craving and accommodates various dietary preferences. Embark on this culinary adventure and discover the endless possibilities that await you in the realm of Crock-Pot Spicy Seven Bean Soup.

Let's cook with our recipes!

FIRE ROASTED 7-BEAN CROCKPOT CHILI

Fire Roasted 7-Bean Crockpot Chili image

Provided by Ann

Time 8h20m

Number Of Ingredients 14

Ingredients

1 pound lean ground meat (I used ground venison, but turkey, chicken, beef, or pork would work too ... or for a vegetarian chili, throw in some mushrooms instead!)
1 cup chopped onion
2 stalks celery, chopped (about 1/2 cup)
5 - 7 cloves of garlic, peeled and chopped
1 large bell pepper, chopped (about 1 cup)
6 cups fire roasted tomatoes (peels removed, roughly chopped, with juices)
4 cups beef broth
1/4 cup of EACH dry bean (feel free to mix & match the types of beans you use ... this is what I used): Great Northern, Red, Black, Pinto, Green split peas, Yellow split peas, Red lentils
1 bay leaf
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon Red Robin Seasoning (or your favorite seasoned salt)
1 - 4 serrano or jalapeno peppers (depending on how hot you want your chili!)
For topping: shredded cheese, greek yogurt (or light sour cream), and snipped green onion

Steps:

Throw all the ingredients except the Red Robin Seasoning and the hot peppers into a crockpot. Stir to mix everything well, set the crockpot on low and let it cook all day.
When you get home from the day's escapades, add the Red Robin Seasoning and a hot pepper. Stir and taste. Add more hot peppers and/or seasonings to taste.
Serve hot, with shredded cheese, greek yogurt or sour cream, and green onion for toppings.

SPICY SLOW COOKER PINTO BEANS

Spicy Slow Cooker Pinto Beans image

This makes a lot of beans--a 7-quart slow cooker's worth! This is not fast cooking, but low and slow. And it's not a low-calorie/low-fat meal. My mother started this recipe and was a staple in our home growing up. My brother has perfected it and shared it with us. Serve with anything you desire. In our home, it's tortillas and eggs! These freeze well and reheat/refry beautifully.

Provided by Arizona Desert Flower

Categories Side Dish

Time 13h35m

Yield 20

Number Of Ingredients 11

Ingredients

2 pounds dried pinto beans, sorted and rinsed
2 large jalapeno peppers, stemmed
4 large cloves garlic
2 smoked ham hocks, or more to taste
1 large onion, cut into large chunks
2 tablespoons salt
1 ½ tablespoons cayenne pepper, or to taste
1 ½ tablespoons ground black pepper
1 teaspoon smoked paprika
1 pound thick-cut bacon, cut into 1-inch pieces
2 (7 ounce) cans chopped green chile peppers

Steps:

Place pinto beans in a 7-quart slow cooker and add enough water to cover. Allow to soak for 3 to 4 hours.
Combine jalapeno peppers and garlic in a food processor; puree into a paste.
Drain beans and return to the slow cooker. Stir in jalapeno-garlic paste. Nestle ham hocks among the beans. Sprinkle onion chunks, salt, cayenne, pepper, and paprika over the beans. Place bacon and green chiles on top.
Cover and cook on Low for 10 hours. Remove ham hocks. Cool slightly; shred the meat.
Return meat and fat to the slow cooker. Stir for a few minutes to incorporate fat into the beans and give liquid a creamy consistency. Turn off or keep warm until ready to serve.

Nutrition Facts : Calories 259.7 calories, Carbohydrate 31.1 g, Cholesterol 21.7 mg, Fat 8.1 g, Fiber 7.7 g, Protein 15.8 g, SaturatedFat 2.7 g, Sodium 1101.2 mg, Sugar 2 g

TANGY BAKED SEVEN BEANS

Tangy Baked Seven Beans image

Everyone needs a go-to side dish for school events, picnics and potlucks. Here's mine. Freeze leftovers for future outings. -Rod Lundwall, Tooele, Utah

Provided by Taste of Home

Categories Side Dishes

Time 1h30m

Yield 18 servings (3/4 cup each).

Number Of Ingredients 17

Ingredients

1 pound bacon strips, chopped
1 large onion, chopped
1 large sweet yellow pepper, chopped
1 large sweet red pepper, chopped
6 garlic cloves, minced
1 teaspoon ground chipotle pepper
1/2 teaspoon pepper
2 cans (15 ounces each) pork and beans
1 can (16 ounces) butter beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
2 bottles (18 ounces each) barbecue sauce
1/3 cup cider vinegar
1 tablespoon liquid smoke, optional

Steps:

Preheat oven to 350°. In an ovenproof Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion, yellow pepper, red pepper, garlic, chipotle pepper and pepper in bacon drippings until vegetables are tender. Remove from heat., Add beans and cooked bacon to Dutch oven; stir in barbecue sauce, vinegar and, if desired, liquid smoke., Bake, covered, 1 to 1-1/4 hours or until heated through. Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 369 calories, Fat 11g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 1126mg sodium, Carbohydrate 56g carbohydrate (24g sugars, Fiber 9g fiber), Protein 13g protein.

CROCK POT SPICY BEAN SOUP

Crock Pot Spicy Bean Soup image

Make and share this Crock Pot Spicy Bean Soup recipe from Food.com.

Provided by Caroline Cooks

Categories Lunch/Snacks

Time 6h10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 (14 ounce) cans great northern beans (with liquid)
1 (10 3/4 ounce) can chicken broth
0.5 (10 3/4 ounce) can water
3 tablespoons chili seasoning mix
salt and pepper
1 onion, chopped
2 celery ribs, chopped
1 garlic clove, minced
1 1/2 cups lean ham, sliced and cubed
2 slices bacon

Steps:

In heavy skillet, fry bacon until crisp. Remove to paper toweling.
Sauté celery and onion in bacon drippings until tender.
Add garlic; cook to fragrant.
Place beans, water, broth, onion mixture, and ham in crock pot.
Add seasonings and combine well.
Cover and cook on LOW for 6-8 hours.
Just before serving, extract about 1 cup of beans; mash well; and return to crock pot. Stir to blend.
Add crumbled bacon.
Serve with skillet cornbread or cheese crackers.

Nutrition Facts : Calories 392.3, Fat 5.9, SaturatedFat 1.9, Cholesterol 18.5, Sodium 903, Carbohydrate 53, Fiber 17.1, Sugar 1.8, Protein 33.1

Tips:

Soaking the beans overnight helps to reduce cooking time and also makes them more digestible.
If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them stand for 1 hour.
Using a variety of beans in this recipe adds flavor and texture to the dish.
Feel free to adjust the amount of chili powder and cayenne pepper to suit your taste.
Serve this soup with a side of cornbread, rice, or crusty bread.

Conclusion:

This crock-pot spicy seven-bean soup is a hearty, flavorful, and easy-to-make meal that's perfect for a cold day. It's also a great way to use up leftover beans. With its combination of beans, vegetables, and spices, this soup is sure to be a hit with everyone at the table. Enjoy!

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