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.
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!
- 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.
1. Wash beans. Place the dried black beans in a fine mesh sieve and rinse thoroughly.
2. Mix. Add the rinsed dried beans, cooking liquid and spices to the base of a crock pot or slow cooker. Stir to combine.
3. Cook. Cook on the high setting for 3-4 hours or the low setting for 6-8 hours until you have tender beans.
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.
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.
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 try them out as a topping or side dish to:
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.
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.
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.
LET ME PLAN YOUR DINNERS! Get My FREE Meal Plan (Including Grocery List!)>>>
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
Slow Cooker Black Beans
- 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
- 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.