Crockpot black beans, with no soaking required, can easily be made in an afternoon for a fraction of the price you’d pay for canned blacked beans. Plus I think they taste a million times better.
- 1 pound dried black beans (do not pre-soak), this is about 2.5 Cups when I measured mine
- ½ – 1 large onion, peeled and chopped
- 2 Cups chicken broth
- 4 Cups water
- 1-2 cloves fresh garlic, minced
- ½ Teaspoon Cumin (leave this out if you want them to be more plain)
- 1 Bay leaf
- 1 Teaspoon Salt (do not add until last hour of cooking)
- Pour your black beans out onto a table and look for rocks and other debris. You’d be surprised how many you might find.
- Toss black beans into a colander and rinse thoroughly.
- Throw all the ingredients, except for the salt, into the slow cooker. Put it on high for six hours or low for 8-10 hours.
- You will know it’s done when beans are splitting apart and are tender. Add salt the last hour of cooking. Remove bay leaf and serve.
We served our black beans with rice. You can keep these in the fridge for 3-5 days adding them to salads, burritos, tacos or whatever might be on your menu. Or place in freezer bags and freeze flat for later use. Have you tried making black beans in the slow cooker before?
You might also want to try my slow cooker refried bean recipe!
(This recipe was adapted from one at Cafe Johnsonia)