Slow Cooker Black Beans

Slow Cooker Black Beans

Slow Cooker Black Beans
A leftover 2 pound bag of dried black beans from my tween's art project inspired me to prepare 1 pound in a slow cooker and the other pound on the stove top. This is the slow cooker version. I usually take the canned bean shortcut when making Cuban black beans and rice (search the Whole Meal's library of recipes for the recipe) but I have to admit, nothing beats from-scratch cooked black beans as the base.
    Servings
    6people
    Cook Time
    LOW 8-10 hours
    Meal Plan
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    Servings
    6people
    Cook Time
    LOW 8-10 hours
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1pound dried black beans *
    • 1 onion, chopped
    • 2 garlic cloves, peeled and slightly smashed
    • 1 large bay leaf
    • 1tablespoon sea salt
    Instructions
    1. Rinse and sort the black beans, removing any split beans. Place the beans in a large slow cooker. Add in the onion, garlic and bay leaf. Cover with 6 cups of water.
    2. Cover and cook on LOW for 8-10 hours. At about 30 minutes prior to beans being done, add in the salt, cover and cook until beans are tender. Drain beans and remove bay leaf prior to eating. Leftover beans can be stored in airtight container in fridge for up to one week.
    3. Serve beans "as is" or over rice. Jazz it up with chopped raw red bell peppers, some cilantro, balsamic vinegar and olive oil for a healthy bean salad, fold them into a burrito with your choice of toppings. The uses for these simply spiced cooked black beans are endless.
    Recipe Notes

    * I sometimes pre soak and rinse the beans either overnight or via the quick cook method (bring to boil in 6 cups water in large stock pot, boil for 2 minutes, remove from heat and cover for 1 hour. Rinse and drain.).

    ** This may seem like a lot of salt but it does have a lot of water and you will be draining the salty water prior to serving. You can take down the salt to as little as 2 teaspoons and adjust for salt once the beans are drained and ready to eat.

    The beans freeze well by putting them in gallon-sized freezer bags and freezing flat in one layer.

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