In the mood for a hearty, savory dish that's sure to satisfy? We've got you covered with our Slow Cooker Black Beans with Bacon! This simple recipe combines the creaminess of slow-cooked black beans with the smoky flavor of bacon. It's a side that's not only delicious but also teaches you the beauty of slow cooking, transforming simple ingredients into a dish bursting with flavor and texture. Perfect for family dinners or a comforting meal on a chilly day.
Ah, the humble black bean. A tiny powerhouse of nutrients, packed with protein and fiber, and a staple in many of our kitchens.
But have you ever tried cooking them in a slow cooker? If not, you're in for a treat!
Crockpot black beans are about to become your new favorite side dish, offering a delicious, hearty flavor that's sure to impress your family and friends.
The CrockPot does all the hard work for you, transforming these simple legumes into a mouthwatering meal that's as nutritious as it is tasty.
With just a few basic ingredients and your trusty slow cooker, you'll be on your way to a batch of the most flavorful black beans you've ever tasted. Once you make black beans in a slow cooker, you will wonder why you ever made them any other way.
Ingredients
- Dried Black Beans: These are the star of our Slow Cooker Black Beans recipe! Dried beans provide a more robust flavor than canned ones and are a frugal choice as well. If you forgot to soak your beans overnight, don't worry! You can also do a quick soak method by boiling the beans for a few minutes and then letting them sit for an hour.
- Bacon: This gives our dish a smoky, savory edge. However, if you're making this recipe vegan, you could skip the bacon and add a teaspoon of smoked paprika instead for that smoky touch.
- White Onion: A staple in any kitchen, white onions add a touch of sweetness and depth of flavor to the beans. If you only have small onions on hand, two should do the trick!
- Garlic Powder: This adds a wonderful aroma and savory taste to the beans. Fresh garlic cloves can also be used if preferred.
- Bay Leaf: Just one bay leaf can impart a complex flavor to your beans. Don't forget to remove it before serving!
- Ground Cumin: This spice brings a warm, earthy flavor and is a key ingredient in many Latin dishes.
- Ancho Chili Powder: Made from dried poblano peppers, ancho chili powder adds a mild heat and rich flavor to our beans. Regular chili powder can be used as well, but the flavor may be slightly different.
- Mexican Oregano: A bit more robust than its Mediterranean cousin, Mexican oregano adds a unique touch to our beans. If you can't find it, regular oregano will work just fine.
- Chicken or Vegetable Broth: The broth infuses the beans with a savory flavor. Use chicken broth for a non-vegetarian version or vegetable broth for a vegetarian or vegan version.
- Sea Salt: A little bit goes a long way! Sea salt enhances all the wonderful flavors in this dish, but feel free to adjust the amount to your liking.
Tips and Tricks
- Don't skip the soak: One of the first steps in this recipe is to soak and rinse your black beans. Soaking helps to soften the beans and makes them easier to digest. Plus, rinsing washes away any dust or debris lingering on the beans.
- Check your cook time: While the beauty of slow cooking is the 'set it and forget it' mentality, I recommend testing your beans at the 6-hour mark if you're cooking on low, or at 3 hours if you're cooking on high. You want those beans beautifully tender but not mushy!
- Freeze for later: This recipe is a freezer's best friend. I like to portion out my cooked black beans into 1 ½ cup servings, about the same amount you get in a can from the store. To use, just thaw them overnight in the refrigerator and they're ready for your next meal. Perfect for those busy nights when you need a quick and tasty meal option.
How to Cook Black Beans in a Slow Cooker
For the full recipe with measurements, see the recipe card at the end of the post.
Step 1: After a good soak, our black beans are ready for action. Drain them well and transfer them into your trusty slow cooker.
Step 2: Now, let's add some flavor! Toss in the bacon for a smoky touch, followed by the diced onion. Sprinkle in your garlic powder, bay leaf, cumin, chili powder, and oregano. Finally, pour in your broth of choice. This mix of ingredients is going to make these beans taste amazing!
Step 3: It's time for the slow cooker to work its magic. Set it on low for a cozy 6 to 8 hours or if you're in a hurry, high for a quick 3 to 4 hours. Remember, patience is key here; we want those flavors to meld together beautifully.
Step 4: Don't forget the salt! Add it in during the last 30 minutes of cooking. This will enhance all the wonderful flavors we've built up.
Step 5: Keep an eye on your beans while they cook. If the liquid seems to be reducing too much, feel free to add more as needed. We want our beans to be tender and juicy, not dry.
There you have it! Five simple steps to delicious Slow Cooker Black Beans. Enjoy!
Ideas for Serving Black Beans
Like this black bean slow cooker recipe and looking for inspiration on how to enjoy it? Here are some ideas!
- Add them to a rice bowl
- Use them to make vegetarian quesadillas
- Add them to soup to make it more hearty
- Make a simple meal of rice and beans
- Serve as a meal topped with Pico de Gallo and Queso Fresco
- Puree them with lime juice, cilantro, taco seasoning, and water for a delicious dip.
- Use them to make cheesy black bean nachos
Frequently Asked Questions
Do I Have to Soak Beans Before Cooking?
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 hour or two until the black beans are tender.
Why Should You Soak Beans 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.
Keep in mind that many people do just fine with unsoaked beans, so this is a personal decision for you and your family.
Can I Saute' the Onions and Bacon First?
I like to saute the onions and bacon because I think that it helps the flavors to develop, but if I don't have the time, the dumping method I've used here works very well. Really, this one is a matter of personal preference.
Storage
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.
Stored in airtight containers and covered with cooking liquid, you can refrigerate the beans for up to five days and freeze for up to six months.
I recommend freezing them in 1 ½ cup portions since this is approximately equivalent to a can and is an amount commonly used in recipes.
Alternatively, if you are making them to add to salads, you can freeze them in single portions. (I usually add between ⅓ cup and ½ cup of beans to a salad.)
Slow Cooker Black Beans
Ingredients
- 1 pound dried black beans soaked overnight
- 8 ounces 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 chili powder preferably ancho chili powder
- ½ teaspoon oregano preferably Mexican Oregano
- 4 cups chicken broth more as needed
- 2 teaspoons sea salt
Instructions
- Drain black beans and place in your slow cooker.
- Add bacon, onion, garlic powder, bay leaf, cumin, chili powder, oregano, and broth.
- Cook on low for 6 to 8 hours or high for 3 to 4 hours, adding the salt in the last 30 minutes.
- Add more liquid as needed.
Notes
Tips, Variations and Serving Suggestions for Slow Cooker Black Beans
Tips
- Do not skip soaking and rinsing!
- I recommend testing at the 6-hour mark if you are cooking on low or at 3 hours if cooking on high.
- This recipe freezes very well! I like to divide store them in 1 ½ cup portions, which is the same as most cans. To use, thaw overnight in the refrigerator. (See FAQ for more on freezing.)
- For an extra kick, add in ¼ - ½ teaspoon cayenne pepper
- I like to serve these with a squeeze of fresh lime juice on top.
- Add in dried avocado leaves. Avocado leave add an authentic Mexican flavor that is reminiscent of anise.
- Add in a diced green onion.
- I love these served with Mexican Style Quinoa or Spanish Cauliflower Rice
- Use them in Bean & Quinoa Tacos
- Make Black Bean Quinoa Cheddar Burgers
Tara Pittman
I love cooking beans in the slow cooker. I recently got a pressure cooker so now I can cook my beans in an hour.
Nancy at Whispered Inspirations
These look really great! I love that they can be done in the slow cooker too. I am going to have to try these out.
Kristi Ann
This looks amazing! Can't wait to make this, thanks for sharing this!
Carrie | Clean Eating Kitchen
I will never say no to ANYTHING being made in a slow cooker! Love the flavors in these beans, will give it a try!
Peg
What is the serving size? So I can figure out if I can have seconds
Msddah
Love how tis is so easy to make. Miss using my slow cooking since I have been married as my hubby hates me leaving it on.... he has some sorta phobia for that. lol
Kathy
This recipe sounds amazing. I love having all kinds of beans, especially black beans. They're one of my favorites. I'm going to be giving this recipe a try.
Mardene Carr
I love black beans but am I the only one who has never used a slow cooker? I think I am going to invest in a slow cooker. For things like this I just soak the beans overnight then cook normally the next day.
Cynthia Nicoletti
I have not tried black beans in a slow cooker. You made it look so good I have to give it a try.