Slow Cooker Savory Black Beans
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5 from 1 vote

Savoury Slow Cooker Black Beans

Black beans are such a versatile staple to have on hand. This slow cooker home-made version is a fraction of the cost of store-bought, plus you have control of the salt content. Oh and they are delicious
Prep Time5 mins
Cook Time3 hrs
Total Time3 hrs 5 mins
Course: Side
Cuisine: Mexican
Servings: 8 serves
Calories: 198kcal
Author: Whole Food Bellies


  • 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


To check for doneness - just remove a bean from the slow cooker, and squeeze between two fingers. If it is soft, and crushes, the beans are ready


Calories: 198kcal | Carbohydrates: 36.6g | Protein: 1.21g | Fat: 0.8g | Sodium: 80mg | Fiber: 9.1g | Sugar: 0.1g