The Perfect Slow Cooker Black Beans
These kid-friendly slow cooker black beans are perfectly tender, full of flavor, and so easy to make. With a few simple ingredients and a slow cooker, you'll have the perfect vegan protein to use in meals all week long.
Servings: 6 cups of beans
- 1 lb bag or 2 cups dried black beans
- 1½ cups mild salsa
- 1 medium onion peeled and cut in half lengthwise
- 1 tbsp cumin
- 1 tbsp garlic powder
- 2 bay leaves
- 6 cups water
- 2 tsp salt
Pick over the beans and discard any pebbles. Place beans in a bowl and cover with 3 inches of water. Soak overnight for at least 8 hours.
Drain water and rinse beans. Pour beans and the remaining ingredients into a slow cooker.
Cook on high for 3-4 hours, checking the beans at 3 hours for tenderness. Or cook on low for 6-7 hours, checking the beans at 6 hours for tenderness. Remove the onion and bay leaves before serving.
Serve immediately or save for later. These can be refrigerated for up to one week or frozen for up to three months.
For unsoaked beans:
- Cook on high for 4-5 hours, checking the beans at 4 hours for tenderness.
- Or cook on low for 7-8 hours, checking the beans at 7 hours for tenderness.