Essential Slow-Cooker Black Beans

November 15, 2016 By: Comments
Tagged: Dinner Dinner. Low-Fat Low-Fat. Southern Southern. Low Calorie Low Calorie. Cinco de Mayo Cinco de Mayo. Sides Sides. Natural Natural. Sides Sides. Vegetable Sides Vegetable Sides. Mexican Mexican. Summer Dinner Summer Dinner. Lunch Lunch. Tex-Mex Tex-Mex. Low-Sodium Low-Sodium. Comfort Foods Comfort Foods. Southern Southern. Healthy Healthy. Summer Dinner Summer Dinner. Beans Beans. Low-Country Low-Country. Soups Stews Soups Stews. Heart Healthy Heart Healthy. Comfort Foods Comfort Foods. Gluten-Free Gluten-Free. Mexican Mexican. Vegan Vegan. Sunday Dinner Sunday Dinner. Beans Beans. Heart Healthy Heart Healthy.
10 minutes
7 hours
We LOVE black beans. Our family eats them alone, on tacos, in soups, mixed with salsa and rice - so many ways. One of my essential time savers is to prepare a slow cooker full from dried beans. That gives us a week's worth of delicious, home-prepared black beans to use in all of our recipes.This method can easily be used for other beans; white beans, pinto beans, kidney beans, etc. Preparing beans this way is so much easier than soaking overnight, rinsing, then cooking. Just throw everything in the slow cooker, set it to low, and then go.


Select ingredients:


  1. Rinse beans in a strainer, and remove any stones or ugly beans.
  2. Place beans in a slow cooker. Add onion, garlic, and bay leaves. Pour water over ingredients and stir.
  3. Cook on low for about 6 hours. Test for doneness, and add seasoning during the last 30 minutes of cooking. Remove bay leaves before serving.