Slow Cooker Black Beans
User Reviews
5
Slow Cooker Black Beans
Description
Slow Cooker Black Beans start with soaked black beans simmered with smoky bacon, soft onions, bell pepper, and a blend of spices including cumin, oregano, garlic, and red chili flakes. After initial sautéing of aromatics and bacon, the mixture is combined with water and beans and cooked slowly to tenderize the beans and meld flavors.
The result is a rich bean dish with depth from the bacon and spices, complemented by fresh cilantro and lime juice added at the end to brighten the dish. The slow cooker method allows gentle cooking over several hours, yielding creamy beans with a savory base and a touch of heat.
These beans can be used as a main side dish, added to tacos, burritos, or enjoyed on their own. They hold the flavors well and make a convenient make-ahead dish.
For best results, soak beans overnight to reduce cooking time and ensure tenderness. Leftovers keep well in the refrigerator for up to four days.
Ingredients
- 1 pound black beans picked over, rinsed, and soaked overnight (see notes, dried
- 2 lices Bacon minced
- 2 medium onion chopped
- 1 red bell pepper seeded and chopped
- 1 teaspoon cumin ground
- salt freshly ground
- black pepper freshly ground
- 6 cloves garlic minced
- 1 teaspoon oregano dried
- 3 1/2 cups water
- 2 bay leaf
- 1/4 teaspoon red chili flakes or to taste
- 1/4 cup cilantro minced, fresh
- 2 tablespoons lime juice (from 1 lime)
Instructions
- Drain and discard soaking liquid. In a 3-quart saucepan, sauté bacon until it begins to crisp, about 5 minutes.
- Add onions, bell pepper, cumin, and 1/2 tsp. salt. Continue to cook about 5 minutes longer, until vegetables are softened. Stir in garlic and oregano and cook until fragrant, about 30 seconds.
- Add water, beans, bay leaves, and red pepper flakes. Bring to a boil. Pour into a large crock pot and cook on HIGH for 3 to 4 hours or LOW 7 to 8 hours (see notes).
- Remove and discard bay leaves. Add cilantro and lime juice and season to taste with salt and pepper.
Notes
- Soaking beans overnight is recommended to reduce cooking time and improve texture but is optional.
- You can substitute other beans following similar preparation and cooking methods.
- Use either Italian or Mexican oregano depending on flavor preference, both work well.
- Remove bay leaves before serving as they are not edible.
- Store leftovers in a covered container in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (1 cup each)
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 252kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 14g | 28% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 6mg | 2% |
| Sodium | 71mg | 3% |
| Potassium | 955mg | 20% |
| Fiber | 10g | 40% |
| Sugar | 3g | 6% |
| Vitamin A | 543IU | 11% |
| Vitamin C | 23mg | 26% |
| Calcium | 92mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
