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Spicy Slow Cooker Black Bean & Hominy

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“I'm not a vegetarian, but this delicious vegetarian recipe is filling, nutritious, inexpensive and incredibly versatile. The main spiciness comes from the small can of chopped chilies, so if you like flavor without heat, just remove them and you still have a very tasty recipe. I modified the idea from a slow cooker recipe book I found at my mother's house after a bit of tinkering. Cooking time will vary depending on how you want to use the recipe. As the default, the cooking times will make a stew. Subtract 1-2 hours for soup, add 1-2 hours to thicken for a hearty taco filling. This is delicious served over rice, egg noodles, and nachos. For a little more kick, I also like to add a few splashes of Tabasco Chipotle Flavor sauce. Also yummy topped with a little sour cream, salsa or cheese (Monterey Jack is my personal favorite). Feel free to play with this recipe! It's great as leftovers too in large part because of how versatile it is. For example, I served it last week over rice with cheese and the next night over nachos with sour cream and olives. Great both times!”
4hrs 10mins

Ingredients Nutrition

  • 2 (15 ounce) cans black beans, drained & rinsed
  • 2 (15 ounce) cans white hominy, drained & rinsed
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 1 cup water
  • 12 of one packet taco seasoning mix
  • 1 (4 1/2 ounce) canof chopped green chilies (may omit if you don't like spicy food)
  • nonstick cooking spray


  1. Prep slow cooker by spraying lightly with cooking spray, then preheat.
  2. Add all ingredients to slow cooker and stir until blended.
  3. Cook for 4 hours on high or 6 hours on low.

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