Be patient while these Crock-Pot Black Beans cook—the wait will be worth it!
Having spent 6 years in El Paso, Texas, growing up, I was more familiar with refried beans than black beans. The only other beans this New York transplant knew at that young age were baked beans. It wasn’t until many years and moves later that my then-boyfriend introduced me to his mother’s black beans! I was smitten—more with the beans than with him. Today, I turn to slow cooker black beans to bring all that luscious flavor to life.
I find myself searching out restaurants with good black beans these days. My one requirement is that they need to be thick, not runny. The last thing I want to see on my plate is a puddle of black liquid. That’s why I love this recipe. You don’t wind up with a soupy mess in the Crock-Pot.
Are Crock-Pot Black Beans Healthy?
Black beans are a good plant-based source of dietary fiber and protein. They can be used as a main course for a meatless meal. The beans also contain vitamins such as folate and minerals including iron and magnesium. Use a low-sodium vegetable broth if you need to keep your salt intake low.
Another health benefit of black beans is that they contain complex carbohydrates that digest slowly to provide the body with a steady energy supply. They help you feel full longer and reduce blood sugar spikes.
Delicious Black Beans With No Soaking Required
Black beans have thinner skins than many other types of beans, and soaking can cause them to absorb excess water that can alter their taste. The primary reasons for soaking dry beans are to speed up cooking time (which is unnecessary when making slow cooker black beans) and to improve digestion by reducing the gas-causing indigestible carbohydrates.
How to make ahead and store
Crock-Pot black beans are easy to make ahead of time as they last for up to 5 days when refrigerated in airtight containers. Let the beans cool before placing them in the fridge. You can also freeze them for up to 3 months, defrosting them in the refrigerator overnight. I recommend separating your frozen beans into smaller containers so you can pull out what you need for different recipes.
Serving Suggestions
When I think of ideal food combinations, black beans and rice are among the first things that come to mind. You can go for the simple option of Steamed Rice or make it more flavorful with Seasoned Rice. I particularly recommend trying the beans with Coconut Cilantro Lime Rice for a taste of the tropics.
My ideal meal would consist of black beans, rice, Picadillo, and flan or tres leches. One of these days, I will have to make gluten-free tres leches, which is one of the desserts I miss the most.
Ingredients
- 1 pound dried black beans rinsed in cold water and debris removed
- 1 medium onion diced
- 3 cloves garlic minced
- 1 bay leaf
- 3/4 teaspoon ground cumin
- 1/2 teaspoon coriander
- 1 teaspoon dried oregano
- 4 cups water
- 4 cups vegetable broth
- 1 tablespoon olive oil
- Kosher salt to taste
- Freshly chopped cilantro for garnish optional
Instructions
- Place the rinsed beans, diced onion, minced garlic, bay leaf, coriander, oregano, and cumin into the Crock-Pot.
- Add water, broth, and oil. Cover and cook on high for 4-6 hours or until the beans are tender.
- Remove the bay leaf. Season with salt to taste. When serving, sprinkle with cilantro if using.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment