Slow Cooker Black Beans
The ultimate comfort food, Slow Cooker Black Beans are an easy weeknight dinner option that is both delicious and nutritious. With aromatic spices and hearty beans, this dish will satisfy your cravings. Make it tonight for a meal everyone will love!
Equipment
- Crockpot
Ingredients
- 2 pounds dried black beans
- 2-6 cloves garlic cloves peeled
- 1 tablespoon dried cumin
- 1 tablespoon dried chili powder
- 1 teaspoon salt
Instructions
- Start by rinsing the dried black beans under cold water. This helps remove any dirt or impurities. After rinsing, place them in a large bowl and cover them with water. Let them soak overnight, or at least for 6 to 8 hours. Soaking the beans softens them and reduces cooking time.
- Once soaked, drain and rinse the black beans again. Next, add the soaked beans to the bowl of a 4 to 5-quart slow cooker. This is where the magic happens!
- Peel the garlic cloves and add them to the slow cooker along with the soaked beans. The garlic will infuse a lovely flavor as the beans cook.
- Now, measure out 1 tablespoon of dried cumin and 1 tablespoon of dried chili powder. Sprinkle these spices over the beans. They will add a depth of flavor that is simply irresistible.
- Finally, sprinkle 1 teaspoon of salt into the mixture. You can always adjust the salt later, but it’s essential to add some at this stage.
- Pour in enough water to cover the beans by about 4 inches. This is crucial as the beans will absorb a lot of liquid while cooking.
- Place the cover on securely and set your slow cooker to LOW. Cook for 7 to 8 hours. If you’re in a hurry, you can cook them on HIGH for 4 to 5 hours, but I recommend the low setting for the best flavor and texture.
- It’s okay if the beans sit on WARM for an hour or two after they’re done cooking. This allows them to soak up even more flavor.
- Once cooked, use a slotted spoon to drain the beans or gently pour them into a colander. You can serve them warm, adjusting the salt if needed. They’re perfect on their own or as a side dish!
Notes
- Instant Pot: Add beans and 10 cups of water to an Instant Pot. Stir in seasonings. Cook on high for 45 minutes and let the pressure naturally release.
- Storage: Let the beans cool and portion into airtight containers, freezer containers, or freezer storage bags. Store in the fridge for up to 5 days or in the freezer for up to 3 months. Thaw from frozen overnight in the fridge or at room temperature. I recommend freezing in portions that work for one meal for your family. I usually freeze 2 cup portions.
- To make 1 pound of beans: Cook as directed, cutting the seasonings in half.