Here’s a simple, flavorful recipe for Slow Cooker Black Beans that requires minimal prep and yields tender, perfectly seasoned beans. These black beans are great for tacos, rice bowls, salads, or as a side dish. With a slow cooker, you can set it and forget it, making it an easy option for busy days!
Slow Cooker Black Beans Recipe
Ingredients:
- 1 lb (about 2 cups) dried black beans, rinsed (no need to soak)
- 6 cups water or vegetable broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped (optional for extra flavor)
- 1-2 tsp ground cumin
- 1 tsp dried oregano
- 1 bay leaf
- 1 tsp salt (add more to taste at the end of cooking)
- Freshly ground black pepper, to taste
- 1 tbsp lime juice (optional for extra tang)
Instructions:
- Prep the Ingredients: Rinse and drain the black beans. No soaking is needed, but you can soak them for a few hours if you prefer a softer texture.
- Combine Ingredients: In a slow cooker, add the black beans, water or vegetable broth, onion, garlic, bell pepper (if using), cumin, oregano, and bay leaf.
- Cook the Beans: Cover and cook on high for 4-5 hours or on low for 7-8 hours, until the beans are tender and fully cooked. Stir occasionally if possible, especially toward the end of cooking.
- Season and Serve: Once the beans are soft, remove the bay leaf, then season with salt and pepper. Stir in the lime juice, if using, for a touch of acidity.
- Serving Suggestions: Serve these black beans with rice, in tacos, or in burrito bowls. Garnish with fresh cilantro, avocado slices, or a sprinkle of cotija cheese, if desired.
Tips:
- Storage: Store leftover beans in an airtight container in the refrigerator for up to 5 days. They also freeze well for up to 3 months.
- Extra Flavor: Add a smoked chili or a dash of smoked paprika for a subtle smoky flavor.
- Liquid Consistency: If you like a thicker consistency, use a ladle to remove some of the cooking liquid toward the end of cooking.
Enjoy your Slow Cooker Black Beans—a hearty, versatile, and nutritious dish!