Slow Cooker Black Beans

A photo of the cooked black beans in the crock pot, being stirred by a wooden spoon.

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.

Course Side Dish

Cuisine American, Mexican

Prep Time 10

Cook Time 4 20

Total Time 4 30

Servings servings

Calories 225kcal

Author Meggan Hill

Ingredients

1 pound dried black beans picked over, rinsed, and soaked overnight (see notes)
2 slices 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 crushed red pepper flakes or to taste
1/4 cup fresh cilantro minced
2 tablespoons fresh lime juice (from 1 lime)

US Customary - Metric

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

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: 1 pound of dried black beans makes approximately 7 cups of cooked beans, enough for 14 servings, 1/2 cup each.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition