Once you try these Slow Cooker Black Beans, you won’t want to go back to canned! These smokey, flavor-packed black beans are the perfect way to add an extra burst of flavor to any dish. Making Crockpot Black Beans is so easy!
Black Beans are a staple in my kitchen.
In addition to using them in casseroles and serving them as a side dish, I love using them in salads, bowls, and wraps.
In the past, I never considered making dried black beans. It seemed like a lot of work. And why bother when you could just pop open a can?
Five or six years ago, I started reading about the harmful effects of BPA, which is found in most canned beans.
Once I started learning more, I vowed to make an effort to ditch plastics and use fewer cans.
Since beans can be made at home fairly easily, I decided that this was a fabulous place to start.
I used to make my beans in my pressure cooker, which was a convenient way to do it. Then my pressure cooker died.
So I decided to start making my black beans on the stove top.
Who needs fancy gadgets, right?
This worked great until one day I got busy with Skye and forgot about the beans I had cooking. I had set a timer, but one of the boys canceled it when they cooked their lunch.
They cooked so long that all the water cooked out and the beans burned on the bottom of my favorite pot. It was not a pretty picture.
That was when I decided to make Slow Cooker Black Beans.
Why didn’t I do this sooner?
Guys…it is so easy.
You just dump everything in and hit the button.
Want to make them vegetarian, just skip the bacon! Like pork? Use a ham hock. Don’t have one of the spices? No worries, these Crock Pot Black Beans are not fussy in the least bit.
They freeze well making this a great way to skip the BPA that can come with canned black beans.
Making your own black beans is a great way to save money on groceries, which is becoming more and more important now that I have teen and tween boys!
Frequently Asked Questions About Making Slow Cooker Black Beans
- Do I Have to Soak Black Beans Before Cooking Them?
No. If you don’t want to soak them, you don’t have to. You can simply put rinsed black beans into the slow cooker and cook for an additional 20 minutes to an hour.
- Why Do You Have to Soak Beans Before Cooking?
As stated above, you don’t technically have to soak black beans when you are cooking them in the slow cooker. I like to, however, because it helps to remove anti-nutrients that can lead to gastrointestinal upset.
- What is The Best Way to Store Cooked Black Beans?
The best way to store cooked black beans is in their cooking liquid. This helps them to stay plump and firm on the outside and tender on the inside. You can keep them in the refrigerator for up to four days, or you can freeze them for several months.
If You Like These Slow Cooker Black Beans You May Also Like:
- Slow Cooker Collard Greens
- Spicy Slow Cooker Almonds
- 34 Healthy Slow Cooker Recipes
- Slow Cooker Chipotle Beef Tacos
Tools Needed to Make These Crock Pot Black Beans:
Once you try these Slow Cooker Black Beans, you won’t want to go back to canned! These smokey, flavor-packed black beans are the perfect way to add an extra burst of flavor to any dish.
- 1 pound dried black beans soaked overnight
- 8 ounces turkey bacon optional; for a vegan option add 1 teaspoon smoked paprika
- 1 large white onion diced (or 2 small)
- 1 tablespoon garlic powder
- 1 bay leaf
- 1 teaspoon ground cumin
- 1 teaspoon ancho chili powder
- 1/2 teaspoon Mexican oregano
- 2 teaspoons sea salt
- 4 cups chicken or vegetable broth as needed
- Drain black beans and place in your slow cooker.
- Add bacon, onion, garlic powder, bay leaf, cumin, chili powder, oregano, salt, and broth.
- Cook on low for 6 to 8 hours or high for 3 to 4 hours, adding more liquid if necessary.
Tips, Variations and Serving Suggestions for Slow Cooker Black Beans
- Do not skip soaking and rinsing the black beans!
- I recommend testing your black beans at the 6-hour mark if you are cooking on low or at 3 hours if cooking on high.
- These black beans freeze very well! I like to divide store them in 1 1/2 cup portions, which is the same as a can of black beans. To use, thaw overnight in the refrigerator.
- For an extra kick, add in 1/4 - 1/2 teaspoon cayenne pepper
- I like to serve these with a squeeze of fresh lime juice on top.
- For a more authentic Mexican flavor, add in dried avocado leaves.
- Add in a diced green onion.