Savory 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.
Servings: 8 serves
- 2 ½ cups 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 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 (see notes). To check for doneness simply remove a bean from the slow cooker, and squeeze between two fingers. If it is soft, and crushes, the beans are ready.
Once ready, turn off the slow cooker and stir in the salt.
Store in an airtight container in the fridge. Leftovers can also be frozen in smaller portion sizes and simply thawed and reheated when needed.
Tip: keep a bit of the leftover liquid in with the beans when storing them - it stops them from drying out, especially if you plan on freezing.
Slow cooker: Cooking time may vary between different brands of slow cookers. Check the beans for doneness after 3 hours by removing one bean from the slow cooker and squeezing it. If it crushes easily, then the beans are cooked and can be removed from the slow cooker
Store: store in an airtight container in the fridge for about 2-3 days.
Freeze: freeze in smaller one-cup portion sizes so that they can be used in individual dishes without the need to thaw and use the whole batch.
Calories: 198kcal | Carbohydrates: 36.6g | Protein: 1.21g | Fat: 0.8g | Sodium: 80mg | Fiber: 9.1g | Sugar: 0.1g