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Slow Cooker Savory Black Beans served in a black and white spotted bowl with folded tortillas in the background
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5 from 2 votes

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.
Prep Time5 mins
Cook Time3 hrs
Total Time3 hrs 5 mins
Course: Side
Cuisine: Mexican
Keyword: savory black beans, slow cooker black beans
Servings: 8 serves
Calories: 198kcal
Author: Whole Food Bellies


  • 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 teaspoon 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