Throw some onions, garlic and dry beans into the slow cooker, walk away, and in 4 hours you have enough savory black beans for a fair few meals. Plus it is cheaper than buying the canned version. Sound good? Read on.
I have been making my refried beans in the slow cooker for a long time. I luuuurve refried beans, but not all the added salt in the canned version. I decided to give the same recipe a shot, using some black beans, to change it up – because I am a rebel like that…I can now say I have stepped away from canned savory black beans for good! It’s now Slow Cooker Savory Black Beans, or nothing.
I am all about the frugal, if it doesn’t take me a million years to make, AND I can get a few serves knocked out at once for the freezer. This recipe ticks off all the boxes. Just 4 ingredients, not much in the way of prep work at all, half the price of the store bought version, and gives me 8 servings of savory black beans for future use. Plus you are in charge of the salt content, which is a huge plus when serving up to little ones.
We usually have a ‘make your own salad bowl’ one night a week (when I CANNOT cook another meal), and black beans are great for filling the salad out and giving a kick of flavour. You can also chuck them into some burritos, or whip up some Sweet Potato and Black Bean Burgers. Such a versatile bean to have on hand.
Do you have a favourite staple you cook up in the slow cooker? I would love to hear what you have to say. Be sure to leave a comment, like on Facebook, tweet on Twitter or pin to Pinterest for future use! Happy eating 🙂
Savoury Slow Cooker Black Beans
- 1 lb dried black beans
- 1 onion peeled and quartered
- 3 cloves garlic peeled and smashed with the end of a knife
- 2 bay leaves
- 6 cups of water
- 2 tsp salt
- Rinse and sort your black beans, being sure to remove any small stones
- Pop all of the ingredients, except the salt, into a slow cooker and cook on high for 3-4 hours. Length of time will depend on your slow cooker - be sure to check after 3 hours (see notes)
- Once ready, stir in the salt and store in an airtight container in the fridge, or freeze. Tip: I usually keep a bit of the leftover liquid in with the beans when storing - it stops them from drying out, especially if you plan on freezing