Slow Cooker Three-Bean Tomato Stew
A hearty, slow-simmered stew featuring black beans, kidney beans, and pinto beans in a rich tomato and vegetable broth, seasoned with smoked paprika and fresh herbs. This american-inspired slow cooker (vegetarian) ready in about 375 minutes pairs black beans, kidney beans, pinto beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 15 oz, rinsed and drained black beans
- 15 oz, rinsed and drained kidney beans
- 15 oz, rinsed and drained pinto beans
- 28 oz, with juices diced tomatoes
- 1 medium, diced onion
- 2 cloves, minced garlic
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 4 cups vegetable broth
- 1 bay leaf
- to taste salt
- to taste black pepper
- 2 tbsp olive oil
- for garnish (optional) fresh parsley
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Place the slow cooker on the counter and add 15 oz rinsed black beans, 15 oz rinsed kidney beans, 15 oz rinsed pinto beans, 28 oz diced tomatoes with juices, 1 medium diced onion, 2 minced garlic cloves, 1 tsp smoked paprika, 1 tsp dried oregano, 4 cups vegetable broth, and 1 bay leaf.
- Step 2: Stir to combine all ingredients, then season with salt and black pepper to taste (about 1/4 tsp salt and 1/8 tsp black pepper, but adjust to your preference).
- Step 3: Cover the slow cooker with the lid and set to low. Cook for 6-8 hours until the beans are tender and the stew has thickened slightly, stirring once halfway through if desired.
- Step 4: Remove the bay leaf and discard. Taste and adjust seasoning, adding more salt or pepper if needed. Serve hot, garnished with fresh parsley if using.
Frequently asked questions
How long does Slow Cooker Three-Bean Tomato Stew take to make?
Total time is about 375 minutes (15 min prep + 360 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow Cooker Three-Bean Tomato Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep black beans from drying out.
Can I substitute ingredients in Slow Cooker Three-Bean Tomato Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow Cooker Three-Bean Tomato Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow Cooker Three-Bean Tomato Stew vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This stew was amazing! My family devoured it. The beans were perfectly tender.
- ★★★★☆
Slightly bland, but I added extra herbs and it was great.
- ★★★★☆
Cooked for my in-laws and they loved it. Just needed a bit more seasoning.
