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Black beans in white bowl
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Slow Cooker Black Beans

Save money using dry black beans instead of cans
Servings 12 cups cooked
Author Jenny

Ingredients

  • 2 lb bag of black beans
  • 12 cups water
  • salt, garlic powder, onion powder, bay leaves to taste optional

Instructions

  • Empty your black beans into a colander and sift through them, removing any small stones or other beans.
  • Rinse the beans, and then dump them into the crock pot. Add the 12 cups of water and any optional seasonings, then cover and cook on high for 3-5 hours. If you decide to use salt, I recommend adding it during the last hour. I never add salt, and I think it tastes fantastic….but to each his own! My beans usually take a bit over 4 hours to fully cook. You can tell they are done by removing one bean and blowing on it. If the skin easily peels back from the bean, they are done.
  • I remove the lid and allow them to cool for an hour or two, then use a slotted spoon to portion them into 1½ cup servings. A 2lb bag usually gives me 7 cans worth of black beans. If I have room in my freezer I store them in mason jars. When I’m tight on space I use sandwich sized ziploc bags and freeze them flat. Then just thaw before using.