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Home » Recipes » Basics and Staples

Slow Cooker Black Beans

Last Modified: May 6, 2025. Originally Published: Nov 18, 2023 by Janessa.

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Trade in your canned beans for homemade with this easy slow cooker black bean recipe. If you're new to cooking beans from scratch this slow cooker version is the perfect place to start. Because of the extended cooking time, you don't even need to use soaked beans.

Jump to:
  • The Ingredients
  • The Method
  • Leftovers and Storage
  • Make it Your Own
  • Ways to Use Black Beans
  • And if you liked this recipe...
  • Recipe Card
  • Comments
Bowl of black beans with a spoon.

Don't get me wrong, canned black beans are extremely convenient and I often use them in different recipes (like Chorizo Rice on a busy weeknight).

But if I have the time and the foresight to cook up dry beans in a recipe, it is always worth it.

They are so much more flavorful (as in good enough to eat all on their own!) and they are actually quite simple to make- especially if you make slow cooker black beans.

As easy as any dump and go crockpot recipe (like Jamaican chicken curry), it is such a great way to make a big batch of beans to have on hand for all of your favorite recipes.

So let's cook some delicious black beans!

The Ingredients

Ingredients for slow cooker black beans.
  • Dry Black Beans- Unless you have a very small slow cooker, I recommend making at least one pound of black beans in order to have even cooking.
  • Fine Sea Salt
  • Garlic Powder
  • Onion Powder
  • Ground Cumin
  • Black Pepper
  • Water- I typically just use water but for a bit of extra flavor, you could use chicken broth or vegetable broth instead. You may need to reduce the salt depending on how salty your broth is.

The Method

1. Wash beans. Place the dried black beans in a fine mesh sieve and rinse thoroughly.

Dry black beans being rinsed in a sieve.

2. Mix. Add the rinsed dried beans, cooking liquid and spices to the base of a crock pot or slow cooker. Stir to combine.

Ingredients stirred together in a slow cooker.

3. Cook. Cook on the high setting for 3-4 hours or the low setting for 6-8 hours until you have tender beans.

Cooked black beans in the base of a slow cooker.

4. Enjoy!

Leftovers and Storage

To Store: Store leftover crockpot black beans in an airtight container for up to 4 days in the refrigerator. You can drain and rinse the cooking liquid off before storing or store with the liquid (my preference).

To Freeze: Freeze cooled beans in a labeled container or zip-top bag for up to 3–4 months.

To Reheat: Reheat in the microwave until warmed through or on the stovetop adding water if needed.

Spoon scooping a bite of black beans.

Make it Your Own

  • Plain- Keep your slow-cooked black beans simple by seasoning simply with salt. Or make plain, unsalted black beans by omitting the salt as well.
  • Taco Seasoned Black Beans- Add 1 tablespoon of chili powder (spice blend- not ground chiles) or use taco seasoning in place of the other seasonings (but keep the salt). Add a squeeze of lime juice at the end.
  • Add Fresh Vegetables- Stir in 1 cup each of chopped red onions and bell pepper. You can try squeezing in the juice of one lime just before serving to add even more freshness.
  • White Beans- Check out these slow cooker white beans instead.
Bowl of cooked black beans.

Ways to Use Black Beans

Substitute this black beans recipe the next time you would use a can of black beans. Some suggestions:

  • Chorizo Rice Skillet
  • Huevos Rancheros
  • Gallo Pinto (Costa Rican Rice and Beans)
  • Corn and Black Bean Salsa
  • Black Bean Tacos
  • Or check out these 12+ Delicious Recipes to Make with Black Beans

Or try them out as a topping or side dish to:

  • Ground Beef Tacos
  • Burrito Bowls
  • Ground Turkey Nachos
Black beans in a bowl with a spoon.
Do I need to soak the beans?

You do not need to soak the beans for this recipe. Because of the slow cooking process, it doesn't change the cook time enough to make a difference. However, if you find that you have difficulty digesting beans, some sources suggest that soaking beans can make them more digestible.

Can I make this recipe on the stove top?

Yes you can. Stir together all of the ingredients in a large pot, cover with a lid and bring to a boil over medium heat. Then remove the lid, reduce heat to a simmer and cook for 1-1.5 hours until tender, adding more cups of water as needed.

Can I use this recipe for other beans?

Yes you can. Try this recipe with white beans such as pinto beans, or chickpeas. However, it is not a safe method for red kidney beans, white kidney beans, broad beans or lima beans as these contain unsafe amounts of lectins that won't be broken down with the low cooking temperature of the slow cooker.

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And if you liked this recipe...

...you might also like:

  • How to Make Homemade Croutons
  • Crispy Baked Sweet Plantains
  • Taco Seasoning
  • Barbecue Sauce
  • Pizza Sauce

Recipe Card

Bowl of cooked black beans with a spoon.

Slow Cooker Black Beans

Cooking black beans from scratch in the slow cooker is so simple and adds so much flavor to the recipes that you use them in! Try them in soups, salsas, tacos and more.
5 from 12 votes
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 3 hours hours 30 minutes minutes
Total Time: 3 hours hours 40 minutes minutes
Servings: 6 cups
Calories: 112kcal

Ingredients

  • 3 cups dry black beans (1 pound)
  • 1 teaspoon fine sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • 6 cups water
US Customary - Metric
(Prevent your screen from going dark)

Instructions

  • Rinse the black beans thoroughly in a fine mesh sieve.
  • Add the beans, seasonings and water to the base of a slow cooker. Stir to combine.
  • Cook on the high setting for 3-4 hours or the low setting for 6-8 hours until tender.
  • Remove lid, stir and serve or cool and store for later use.

Notes

Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Serving: 0.5cup | Calories: 112kcal | Carbohydrates: 20g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 159mg | Potassium: 486mg | Fiber: 5g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg
Did you make this recipe?Let me know what you thought in the comments below!
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Comments

    5 from 12 votes (7 ratings without comment)

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  1. Anjali says

    September 24, 2022 at 12:27 am

    5 stars
    This was such a helpful guide to cooking black beans! Mine turned out perfectly and tasted so much better than the canned black beans I normally use!

    Reply
    • Janessa says

      September 24, 2022 at 11:36 am

      I'm glad you liked this recipe, Anjali!

      Reply
  2. Amanda Wren-Grimwood says

    September 24, 2022 at 1:24 am

    5 stars
    So many uses for black beans and this is a great budget friendly way to make a batch to use in the winter months.

    Reply
    • Janessa says

      September 24, 2022 at 11:36 am

      Thank you for your kind review, Amanda!

      Reply
  3. Dannii says

    September 24, 2022 at 1:28 am

    5 stars
    Thanks for all the tips here. Black beans are so versatile.

    Reply
    • Janessa says

      September 24, 2022 at 11:37 am

      Thank you for your kind review, Dannii!

      Reply
  4. Jen says

    September 24, 2022 at 1:59 am

    5 stars
    This is a really helpful guide! Thank you so much for sharing!

    Reply
    • Janessa says

      September 24, 2022 at 11:37 am

      Thank you for your kind review, Jen!

      Reply
  5. kushigalu says

    September 24, 2022 at 3:13 am

    5 stars
    Useful post on how to cook black beans. Pinned. Thanks for sharing.

    Reply
    • Janessa says

      September 24, 2022 at 11:37 am

      Thank you for your kind comment, Kushigalu!

      Reply
Janessa

Hi, I'm Janessa and I'm passionate about sharing recipes that are made with wholesome ingredients, are quick and easy and most importantly, delicious!

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