Slow Cooker Black Beans

Mmmmmm beans… so good and so cheap. Being one who doesn’t eat meat, beans are part of my daily diet offering high amounts of protein and fiber. I usually buy canned beans because, well, they’re easy. But now that I have been reunited with my slow cooker and it’s not 100 degrees in my apartment, I’ve been putting it to good use cooking up dried beans.

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It’s definitely a more cost effective way to cook beans as you get waaaaaaay more beans for your buck. You also get to control how they’re flavored, which is my favorite part. A 15oz can (a little under 2 cups) of organic black beans at my local store costs $1.33, while a 16oz bag of dried black beans is $2.19 and yields 5 to 6 cups of cooked black beans. So you know, it’s definitely a better deal. And if my mom taught me one thing in life, it’s to always find a good deal. Okay, she’s taught me many things, but finding a good deal is important!

So far, I’ve cooked pinto and black beans in the slow cooker using the no-soak method. This really just includes rinsing, sifting, and tossing the broken and shriveled beans. Some beans do require boiling before being cooked in the slow cooker- do your research first! Kidney beans, for example, have a natural toxin that needs to be killed off and require a certain amount of boiling before going in the slow cooker. Black and pinto do not require boiling.

Slow Cooker Black Beans

  • 2 cups of dried, rinsed black beans
  • 2 cups of vegetable stock
  • Enough water to cover the beans with at least 2 inches water

Seasonings – use whatever you have on hand for added flavor – onions, garlic, celery, carrots, bay leaves

  • 1 tsp garlic salt
  • 1/2 tsp cayenne
  • 1/2 tsp peppercorns
  • 2 carrots, peeled and cut in half

Rinse and remove broken or shriveled beans. Place in the slow cooker with vegetable stock, water, and seasonings. Cook on low for 8 to 10 hours or high 5 to 6 hours until the beans are cooked through and tender or soft. I usually split the cooking levels- 4 hours on low and 2 to 3ish hours on high. That’s it really. Fully cooked beans and a delicious stock are born.

Fry a couple of tortillas for bean tacos immediately. So, so, good. Once the beans are completely cooled, they can be refrigerated for several days or frozen for several months. I like freezing mine- especially the stock- and plopping em in a pot for soups and stews when needed. Happy crock-potting!

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4 thoughts on “Slow Cooker Black Beans

  1. Aha! Your Mom taught you the freezing part too 🙂

    Now, if she weren’t the only in the house that likes black beans, now that dawdling daughter has moved to warmer temps 😦

  2. Great post! I’m always boiling my black beans, but now I’m going to put them in my slow cooker and freeze them for those days when I need beans right away. Thank you for this!

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