EASY Slow Cooker Black Beans
EASY SLOW COOKER black beans made with dried beans! This healthy, vegetarian recipe cooked in the crock pot for 4 hours is so easy and healthy! Because it uses dried beans it’s cheap to make too! We love serving these beans on flour tortillas for black bean tacos! It’s one of my families favorite comfort foods!
I’m guilty of it. Yup, the big sin. What’s that you ask? Oh, it’s shameful. Sometimes I buy…. canned black beans. What’s my excuse? They’re so easy, all I have to do is take the lid off, heat them up and they’re ready to go.
And yet, that bag of dried black beans sits on the bottom shelf (always) at the grocery store, for half the price and twice the amount and I always look at it for forgiveness “Dry black beans, I’m so sorry, I just don’t have time, I’m so so so sorry”. Then I throw the canned beans in my cart and run out of the aisle before the dried black beans can look at me again.
Once I started growing our own black beans, I started to see the beauty of dried beans. The only thing that was holding me back 100% from joining the dried bean team was the overnight soaking, which I almost always can never remember to do (we aren’t a house that plans our meals in advance). So I came up with this recipe of throwing them in the slow cooker for 4 hours which leads to a yummy bean perfection!
I love this recipe because it’s so easy to make! We’re going to throw all the ingredients in the slow cooker, time it and then eat it!
You’ll need: black beans, garlic, cumin, onion powder, brown sugar, stewed tomatoes and a jalapeno. My guess is you might already have all these ingredients in your pantry!
What comes out of your slow cooker are going to be gorgeous, delicious beans ready for you to serve!
There’s lots of ways to enjoy black beans! You can serve them as a side dish. You can serve them over rice or pasta. You can eat them solo with a nice chunk of corn bread. Or you can serve them for tacos which is my favorite!
The beans are already so full of flavor that you don’t need to do much. I like to serve with a little shredded cheese and cilantro.
Salsa verde is my favorite so I definietely add that on top too!
Enjoy! Hope you like this recipe.
Check out more of my Mexican recipes here.
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EASY Slow Cooker Black Beans
EASY SLOW COOKER black beans made with dried beans! This healthy, vegetarian recipe cooked in the crock pot for 4 hours is so easy and healthy! Because it uses dried beans it's cheap to make too! We love serving these beans on flour tortillas for black bean tacos! It's one of my families favorite comfort foods!
Ingredients
- 16 oz bag of dried black beans
- 2 15 oz cans of stewed tomatoes don't drain
- 1/4 cup brown sugar
- 2 tablespoons cumin
- 1 tablespoon onion powder
- 2 cloves garlic - chopped
- 1 jalapeno seeds removed - chopped
- 4 cups of water
- 2 vegetable bouillon cubes optional, but recommended
Instructions
- Add all your ingredients to slow cooker, stir so everything is combined.
- Cook on HIGH for 4 hours.
- Serve and enjoy!
Recipe Notes
If your beans aren't ready at 4 hours, cook for 30 minutes more.
If you have leftovers you can refrigerate for a few days or freeze them for months.
I bought a bag of the dried beans once … and yet it’s still sitting in my pantry! haha I always go for the cans but I really need to try making them myself! Love that this is in the slow cooker!
thanks for sharing here. will look for more posts from you.
What a great idea! I can never remember to soak black beans either, so am also guilty of buying the canned version. Need to try my slow cooker!
I’ve been making batches of spicy black beans lately and now I have another great recipe. The slow cooker is a great convenience for making a big batch because they go quick! I want a taco for lunch now! : )
I love how you always have simple recipes!! Brown sugar would be a great addition. Thanks! š
Awesome! Looking forward to trying your recipe.
A bunch of the local food bloggers are coming to my house next month for a mexican fiesta, we are all providing a plate of deliciousness. Reckon your recipe might just feature on the menu. š
You caught me! I’m guilty of relying on canned beans a lot, too! I used to use dried ones, but then I kept misjudging when they were done (I either undercooked or over cooked them š ) This recipe looks like the perfect solution! Can’t wait to try š
I love tacos (and nachos!). Black beans is definitely a must for this dish. At least for me.
Very delicious! Love fuss free and easy recipes like this, Pamela.
You don’t actually have to soak beans overnight, although I usually do. Just cook them longer (by an hour or two) and they’ll be done. Basically what you’ve done in this recipe! Love cooking beans in the slow-cooker — best way ever, don’t you think? These look great — thanks so much.
we looooove black beans in our tacos, enchiladas, quesadillas, and any other mexican-type meal we have! love the idea of breaking out the slow cooker for these!
These sound incredible. Perfect for tacos, as a component for healthy bowls, even for poached eggs on top! Yum.
Yum! This looks delicious! Black beans are one of my favorite non meat protein options.
Kari
http://www.sweetteasweetie.com
Looks delicious! How many servings? Thanks! I’m looking to include this as the vegetarian option for my taco bar party.
Hi Meka – 10 to 12 servings – it makes quite a bit! Enjoy!
Pamela,
I found your recipe AFTER setting my beans in a bowl of water to disk tonight. Do I still cook 4 hours? Don’t wantbthem to be mushy!
Thanks,
Cindy
Hey Cindy, this recipe doesn’t require you to overnight soak! Enjoy!
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Hi. How many people or tacos does this feed/make? Just wondering if I should double for my party. Iām also serving shredded chicken and ground beef, but I like this as veg option.
Hey Heather, this easily makes 12 tacos! Enjoy!
Can I make these a day ahead?
You sure can!