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Since my post on how to cook pinto beans in the slow cooker has been way more popular than I ever thought, I’ve decided to show you how to make black beans in the slow cooker. It’s basically the same process, expect with black beans.
I enjoy using my freezer to save money and this method of cooking beans is no exception. I bought a 2 lb. bag of dried beans for around $2 and I ended up with four quart sized bags or roughly 8 “cans” of cooked beans. I didn’t measure them exactly, but that turns out to be around .25 per can. (I think my measurements were pretty generous so in reality it probably cost me even less.) Anyway, that’s a good price considering regular canned beans sell anywhere from .50-$2 each. Plus, making them in your slow cooker is healthier for you than buying canned since you control the amount of sodium that goes into them. Also, this is a great method of cooking dried beans if you happen to grow them yourself or get them from a local farmer.
If cooking dried beans is intimidating to you, I’m here to calm your fears and let you know that with your slow cooker they are almost impossible to mess up! (Trust me, I’ve messed up beans before so I know these things.) Here’s my fool-proof slow cooker black bean recipe.
Slow Cooker Black Beans
Dried black beans (will work with other varieties)
3 Tbsp fat of choice (I used olive oil)
1. Rinse beans.
2. Place drained beans in bowl and cover with fresh water. Let sit overnight.
3. In the morning, drain beans and rinse throughly.
4. Place beans in slow cooker and cover with fresh water. Add oil.
*Note* Do not add salt until beans are cooked because it can prevent them from becoming soft.
5. Cook on low for 10-12 hours or until beans are soft.
6. Let cool and place in labeled freezer bags. Remove air and lay flat to freeze.
Now I have plenty of beans in my freezer for when I need them! Have you ever cooked dried beans in your slow cooker? I’d love to know!
Slow Cooker Black Beans
- dried black beans (will work with other varieties)
- 3 tbsp vegetable oil
- Rinse beans.
- Place drained beans in bowl and cover with fresh water. Let sit overnight.
- In the morning, drain beans and rinse thoroughly.
- Place beans in slow cooker and cover with fresh water. Add oil.
- Cook on low for 10-12 hours or until beans are soft.
- Let cool and portion into quart freezer bags.
- Lay flat and freeze. Will keep up to 6 months in deep freeze.
Do not add salt until beans are cooked because it can prevent them from becoming soft.