Slow cooker bean casserole

An easy slow cooker bean casserole for a busy day. It has lots of flavors, spices, ground beef, lentils, a bit of spice and even coffee. Mm!

4 hours 10 minutes 6 people Main course
Slow cooker bean casserole


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  • 500 gram ground beef
  • 2 cans of tomato chunks
  • 1 can of red kidney beans
  • 2 onions
  • 3 garlic cloves
  • 100 gram red lentils
  • pinch of chili flakes
  • 2 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 2 tablespoons tomato paste
  • 1 small can of corn
  • 2 tablespoons cocoa powder
  • 1 cup of coffee
  • 2 jalapeño peppers
  • pepper and salt to taste
Slow cooker bean casserole ingredients
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Kitchen equipment

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  • slow cooker
  • cutting board & chef's knife


4 hours 10 minutes 6 people Main course

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Preparation -- 10 minutes

PEEL and finely chop the onions and garlic cloves. Finely CHOP the jalapeño pepper and that's all for the preparation.

ADD the jalapeño along with the onion, garlic, ground beef, ground cumin, ground coriander, tomato paste, cocoa powder, pinch of chili flakes, red lentils, canned tomatoes, pepper, salt, canned kidney beans and corn with its liquid and the cup of coffee to the slow cooker and stir well. 

Slow cooker bean casserole
Slow cooker bean casserole

Finishing the slow cooker bean casserole -- 4 hours

SET the slow cooker on medium and let it cook for about 4 hours. After about 2 hours you can stir it one time, but if you're not around it doesn't matter if you can't stir it during that time.

SEASON with pepper, salt and maybe also the other spices. GARNISH with sliced of the leftover jalapeño pepper and serve with this lovely homemade bread if you like. Enjoy!

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