Slow Cooker Black Beans
No Comments Jan 02, 2024
Updated Jul 06, 2024
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This delicious Slow Cooker Black Beans recipe calls for just a few simple ingredients that are combined in the crock pot and slow cooked to flavorful perfection. These are a must-try if you’re looking for a quick and easy way to whip up a meal everyone will enjoy. Don’t buy canned beans, make these instead.
Any type of beans can make quite the comfort food, especially when they’re made like my Slow Cooker Red Beans and Rice, Slow Cooker Lima Beans, or Slow Cooker Pinto Beans and Chicken recipes.
Table of Contents
Can I make black beans in the slow cooker?
You sure can, especially when cooking dried beans. In fact, this crock pot black beans recipe makes it super easy to cook them without the fear of overcooking, undercooking, or ending up with flavorless cooked beans.
Not to mention, the taste between canned black beans and dried, cooked black beans is noticeably different. The canned beans version tends to carry a metallic taste, can be too salty, and even be mushy. On the other hand, dry beans can be cooked with the flavors and texture you prefer.
This recipe is perfect for making tender beans that are flavored just right. This recipe is perfect for planning meals for the week or freezing some for later!
Recipe Ingredients
- Dried Black Beans: A 1-pound pack yields just enough beans to make a delicious meal or be a side dish.
- White Onion: Not only does using a diced white onion add flavor, but it also adds a bit of heartiness.
- Chicken Broth: Instead of using water (which doesn’t have flavor at all), chicken broth is used to help season the beans during the cooking process.
- Seasonings: Garlic powder, onion powder, a bay leaf, and kosher salt (added at the end for taste) come together to make delicious black beans.
Step-by-Step Directions
Step One – Rinse the beans and add to the slow cooker. Season black beans with everything (except salt) and onion. NO NEED TO SOAK THE BEANS.
Step Two – Pour over the chicken broth.
Step Three – Cook on HIGH for 5-6 hours or adjust cook time until tender.
Step Four – Add the salt to taste. Serve and enjoy! Use a slotted spoon if you don’t want to serve with the juice.
How to serve Crockpot Black Beans
- Tasty recipes like this make a great meal when served over white rice, brown rice, or cauliflower rice. The incredibly creamy texture melts together quite nicely.
- You can add more flavor to these beans by serving them with hot sauce, red pepper flakes, roasted garlic cloves, and/or sliced green onion.
- Add these to any main dish like roasted chicken or pork chops. You could also turn them into black bean tacos, black bean enchiladas, or black bean soup.
- You can turn these beans into refried black beans very quickly as well! Or make my exact recipe for slow cooker refried black beans.
Recipe FAQs
No. A simple rinse will do for this recipe. The slow cooker cooks the black beans perfectly without the need of presoaking.
Absolutely! Since crockpot black beans are already naturally vegetarian, you can use vegetable broth instead of the chicken broth. And if you want to cut back on sodium, you can use a low sodium broth or use water instead.
You can freeze these crockpot black beans in small portions for other meals! We love adding these beans to soups, and even our taco meat on taco night!
Sure. In addition to the onion, you can add diced bell peppers, diced jalapeno peppers, or even mushrooms.
Ground cumin, chili powder, turmeric, and other fresh herbs will add a nice flavor. You can also add lime juice and cilantro!
No, this recipe is for dried black beans only. Cooking canned beans would over cook them and they will be mushy beans.
More Black Bean Recipes
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Slow Cooker Black Beans
Ingredients
- 1 lb. dried black beans
- 1 white onion, diced
- ½ tsp. onion powder
- ½ tsp. garlic powder
- 7 cups chicken broth
- 1 bay leaf
Wait to add:
- 1 tsp. salt , or more to taste.
Instructions
- Rinse the beans and add to the slow cooker. Add the seasonings (except salt) and onion.
- Pour over the chicken broth.
- Cook on HIGH For 5-6 hours or until tender.
- Add the salt to taste. Serve and enjoy! Use a slotted spoon if you don't want to serve with the juice.
Sarah’s Notes
- Easily make this vegetarian by using vegetable broth or water instead of chicken broth.
- This recipe is wonderful for meal prepping! Save a few cups for meals for the week or freeze the beans in small portions and use throughout the month.
- Do not use canned beans in this recipe, for those are already cooked and ready to eat.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
