Slow Cooker Black Beans
User Reviews
5.0
48 reviews
Excellent
Slow Cooker Black Beans
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Slow cooker times may vary depending on the age of your beans. The first time you make the beans, please check them after 3 or 4 hours on HIGH and continue cooking longer if necessary. If the beans have any crunch to them at all, please cook them longer.
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Ingredients
- 1 pound dried black beans picked over, rinsed, and soaked overnight (see notes)
- 2 lices Bacon minced
- 2 medium onions chopped
- 1 red bell pepper seeded and chopped
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper
- 6 cloves garlic minced
- 1 teaspoon dried oregano
- 3 1/2 cups water
- 2 bay leaves
- 1/4 teaspoon red chili flakes or to taste
- 1/4 cup fresh cilantro minced
- 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
- Store leftovers covered in the refrigerator for up to 4 days.
- Black beans: Soaking the beans is optional but recommended. To soak the beans overnight, pick through and rinse 1 pound beans. Cover the beans with 5 cups over water and soak at least 8 hours. Drain and discard soaking liquid. This recipe works with other kinds of beans too (see Recipe Tips and Variations for details).
- Oregano: You can use either Italian or dried Mexican oregano. They have different flavors (Mexican oregano tastes more like marjoram) but both taste great in this recipe.
- Bay leaves: Aka bay laurel leaves, they're fragrant and in my opinion, a must-have ingredient in beans. Because they're sturdy, remove and discard them before serving the beans.
- Yield: This recipe makes at least 8 cups of cooked beans, enough of 8 servings, 1 cup each. Your exact yield depends on the size of the onions and bell pepper that you choose.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
1 cup
Calories
252kcal
(13%)
Carbohydrates
40g
(13%)
Protein
14g
(28%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
6mg
(2%)
Sodium
71mg
(3%)
Potassium
955mg
(27%)
Fiber
10g
(40%)
Sugar
3g
(6%)
Vitamin A
543IU
(11%)
Vitamin C
23mg
(26%)
Calcium
92mg
(9%)
Iron
3mg
(17%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
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