Do you use a slow cooker (Crockpot)? Rich and I got one last Christmas and I’m surprised by how much I use it. I mainly make soups in it, but lately I’ve been making black beans.
This recipe is great because you just throw in dried black beans with some spices and water and 7 hours later you have perfectly cooked black beans. And you don’t even have to soak the dried beans overnight, simplifying things even more. The best part? The black beans have endless options. I use them in tacos, quesadillas, salads, black bean hummus, any countless other dishes.
Slow Cooker Black Beans
1 pound dried black beans
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
2 dried bay leafs
1 small onion
6 cups water
1 tablespoon salt
Rinse black beans. Chop the onion.
Put the rinsed black beans, chili powder, cumin, garlic powder, dried bay leafs, chopped onion, and water in the slow cooker. Turn the slow cooker on low for 7 hours. After the 7 hours, stir in the salt and taste the beans, they should still have a slight chew to them. If they are not fully cooked, turn the slow cooker on low for another hour.
Drain the cooked black beans and use in anything and everything you please, like my recipe for upgraded black beans and brown rice.
The cooked black beans will keep in the fridge for 5 days, or in the freezer for a month.
This recipe was inspired by Cafe Johnsonia’s recipe.
I have this Cuisinart slow cooker and love it. After your cooking time is up, it automatically turns to a “warm” setting. This stops the cooking, but keeps your food warm. Perfect for busy days.
