Whether you’re batch cooking for future recipes or serving as a side, Slow Cooker Black Beans are a fantastic source of plant protein and are insanely cheap. Check out how to cook black beans in your crockpot – no soaking required and totally hands-off cooking!
This post contains affiliate links.
Slow Cooker Black Beans are the way to go when you are on a tight budget. Dried beans are one of the best choices for a healthy, filling meal whether your food budget it tight or not. A batch of cooked black beans costs pennies and have great flavor when you make them yourself.
Cooking beans in your slow cooker eliminates the need to soak them overnight. It is also nice that you do not have to babysit a pot on the stove. You literally combine all of the ingredients and let it cook for 6-8 hours on low.
Table of contents
Ingredients
Black Beans: Dried black beans are widely available and insanely affordable. You may find them in the Hispanic section of your grocery, but also in the canned vegetable aisle.
Water: You’ll need enough to cover the beans by 2-3 inches, about 8 cups of water
Aromatics: When cooking dried beans for savory use, my favorite things to really enrich the flavor are onion, garlic, and bay leaves. If you don’t like onions or don’t want pieces in your beans, cut the onion in half and remove it after the beans are cooked.
If you prefer your cooked beans to not be flavored so that you can use them for desserts, just add salt and water to the beans and cook as instructed.
Equipment Needed
- Crock Pot or Slow Cooker
- Knife and Cutting Board
- Strainer or Sieve for rinsing the dried beans
How to Cook Dried Black Beans
- Rinse dried beans in a strainer and remove any debris. This step is important because little stones can wind up in the bag and you don’t want to accidentally bite.
- Place black beans, onion, garlic, salt and bay leaves in the slow cooker.
- Top with enough water to cover the beans by 2-3 inches.
- Stir to combine. Cook on low 6-8 hours. The black beans should be soft when done. Remove the bay leaves after cooking.
- Once cooked, drain the remaining cooking liquid. (Or use that liquid to make Haitian black bean sauce)
Serve your cooked black beans as a side or use your cooked beans in any recipe. Additionally, you can portion into 2 cup servings and freeze for future use.
Cooked beans will keep in the fridge for up to 5 days or in the freezer for up to 3 months. When packaging your crockpot black beans for freezer storage, make sure to squeeze out as much air as possible or even vacuum seal for best results.
Ways to Serve Crockpot Black Beans
This recipe produces insanely flavorful beans that you can absolutely serve as is. Beans are a nutritious and filling side.
- The beans and cooking liquid are the perfect base for Black Bean Soup
- Portion the black beans into freezer bags each with 2 cups of cooked beans – this is the equivalent of one can of black beans. Use in any recipe calling for canned black beans
- Beans are synonymous with chili and I LOVE adding them to this Turkey and Sweet Potato Chili
- Mix your cooked black beans with basmati rice for a complete vegetarian protein
- Make Black Bean tacos
- Use your home-cooked beans for any of these Quick Dinners Using Canned Beans
More Easy Side Dish Recipes
- Instant Pot Steamed Broccoli
- Colcannon (Irish Cabbage and Potato Mash)
- Pea Salad Recipe
- Instant Pot Brown Rice
- Easy Corn Pudding
Slow Cooker Black Beans
Cooking dried black beans in your crockpot or slow cooker is the easiest way to prepare. No soaking required and completely hands-off cooking. Onion, garlic, and bay leaves provide delicious savory flavor. Portion and freeze in 2 cup servings for the equivalent of one can of cooked beans.
Ingredients
- 16 ounces dried black beans, rinsed
- water, enough to cover by 2-3 inches
- 3 dried bay leaves
- 2 teaspoons salt
- 4 garlic cloves, chopped
- 1 onion, roughly chopped
Instructions
- Rinse dried beans in a strainer and remove any debris.
- Place black beans, onion, garlic, salt and bay leaves in the slow cooker. Top with enough water to cover the beans by 2-3 inches.
- Stir to combine. Cook on low 6-8 hours. The black beans should be soft when done. Remove the bay leaves after cooking.
- Once cooked, drain the remaining cooking liquid. See notes section for tips on how to use this flavorful liquid.
- Use your cooked beans in any recipe or portion into 2 cup servings and freeze for future use.
Notes
If you prefer your cooked black beans to not include onion, simply cut the onion in half so that you can easily remove it after cooking.
For more neutral flavored beans, leave out onion, garlic and bay leaves. You will still want the salt.
Cooking liquid: This cooking liquid is extremely flavorful and can be used for soup or in place of stock in a recipe. Yes, the color is a little off-putting, but the flavor is amazing. Check out "Use Your Bean Water" for tips.
Storing: Cooked black beans will keep in the fridge for up to 5 days or in the freezer for up to 3 months. When packaging for freezer, use a quart-size freezer bag and portion 2 cups of cooked beans. Squeeze out any air and seal the bag. This portion equals 1 (15 ounce) can of cooked beans.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 101Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 267mgCarbohydrates: 19gFiber: 5gSugar: 1gProtein: 6g
STAY IN TOUCH ON SOCIAL MEDIA – @INSTAGRAM, @FACEBOOK, @PINTEREST
And don’t forget to tag @feastforafraction if you try this recipe!
