Graceful Little Honey Bee

Slow Cooker Black Beans

by 13 Comments

Ditch the can and learn how to cook black beans in your slow cooker! You can freeze them in small portions for whenever you need them.

  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)

Water

 

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.

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5. Cook on low for 10-12 hours or until beans are soft.

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6. Let cool and place in labeled freezer bags. Remove air and lay flat to freeze.

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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
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Ingredients

  • dried black beans (will work with other varieties)
  • 3 tbsp vegetable oil
  • water

Instructions

  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 thoroughly.
  4. Place beans in slow cooker and cover with fresh water. Add oil.
  5. Cook on low for 10-12 hours or until beans are soft.
  6. Let cool and portion into quart freezer bags.
  7. Lay flat and freeze. Will keep up to 6 months in deep freeze.

Notes

Do not add salt until beans are cooked because it can prevent them from becoming soft.

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https://www.gracefullittlehoneybee.com/slow-cooker-black-beans/

 

Other post you might enjoy:

Freezing bell peppers is a fast and easy way to preserve the harvest. Plus, its great having them available year-round to toss into soups, omelets and casseroles whenever you need them. Did you know that you can make things like cheesecake, caramelized onions, yogurt and rice in your slow cooker? Check out these 25 Creative Ways to Use Your Slow Cooker for recipes!

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  1. Kelsey Ferguson says

    Thank you so much for this post. I am the only one in my family that likes black beans, but I don't like them out of the can. I have been looking for a good way to make a lot at once, without having to eat them all at once. I pinned this for later, as in after I do my shoppping this weekend! Thanks, again!
    Reply

  2. Jenn says

    How well do they freeze/defrost? My daughter LOVES black beans but opening an can seems like a waste when she only eats so many of them at a time.
    Reply

  3. Sydney says

    i have made pintos and red beans in the crockpot all the time. They freeze and reheat easy. Trying black bean tonight.
    Reply

  4. [email protected] says

    Hi Missy! Black beans are a little stronger then I like for a bean, but healthy for you so I'm trying to eat them more just mix them with rice or something. I do use my crockpot a lot for beans, in fact today I cooked red beans and rice. Hmm good. I didn't know you could freeze them, for just the two of us that would make a lot of meals. Visiting via Facebooks home and garden bloggers. Pinning!
    Reply

  5. Casey says

    How do you use them from the freezer? Do they have to thaw first or can you use them straight from the freezer into a recipe? Thanks!!
    Reply

  6. Danielle B says

    I have made black beans and pinto beans in my crockpot. Both without oil added. I just used water. I'm curious as to what the oil in your recipe does.
    Reply

    • Missy Rakes says

      A lot of people add fat to their beans such as ham or bacon for flavor and to soften them. You can skip the oil if you want I just always add it in out of habit I guess.
      Reply

  7. Ness says

    I'm making these now to put in this recipe: http://minimalistbaker.com/sweet-potato-black-bean-burger/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+MinimalistBaker+(Minimalist+Baker) It's a great burger! Thanks for your recipe!
    Reply

  8. Mama Bear says

    Have you ever boiled them in a pot for 30 minutes then transferred them to a slow cooker? They usually only take 4-6 hours depending on your cooker. I always do that with red beans since a nurse told me it can be harmful to cook red beans in a slow cooker without boiling them for 30 minutes. I also add a pinch of baking soda to beans. It helps with the gas and i fine beans come out smooth. Again a nurse gave me that tip. When it comes to thawing them I have placed them in a bowl cool water. Kinda like the method used to defrost meat. Some recipes allow you to add the beans frozen😉
    Reply

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