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
Ingredients
- 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
Instructions
- 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.
Notes
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.