Black Beans Prepared in a Crock Pot
Embrace the ease and flavor of homemade Black Beans Prepared in a Crock Pot—your go-to recipe for perfectly tender and flavorful beans without the need for soaking! Using wholesome ingredients like dried black beans, fragrant garlic, and a touch of cumin, this slow-cooked dish is seasoned to perfection and practically cooks itself. Simply combine everything in your crock pot, set it, and let the magic happen. With a versatile, rich taste and a creamy texture enhanced by optional olive oil, these black beans are ideal for serving over rice, in tacos, or as a hearty side dish. This recipe is a game-changer for busy weeknights or meal prep, delivering six satisfying servings with minimal effort. Whether you’re feeding a family or stocking up on leftovers, these slow-cooker black beans are both nourishing and endlessly customizable.
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Recipe Information
Ingredients
- 1 pound Dried black beans
- 6 cups Water
- 1 medium (chopped) Yellow onion
- 3 large (minced) Garlic cloves
- 1 whole Bay leaf
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil (optional)
Instructions
Rinse the dried black beans under cool running water to remove any dirt or debris. There is no need to soak the beans beforehand for this recipe.
Add the rinsed black beans to the crock pot.
Pour in the water (6 cups) to completely submerge the beans. Add more if needed to ensure the beans are covered by at least 1 inch of water.
Add the chopped onion, minced garlic, bay leaf, ground cumin, and salt to the crock pot. Stir gently to combine.
If desired, add the olive oil for a richer flavor and smoother texture. It’s optional but recommended for a luxurious mouthfeel.
Cover the crock pot with the lid and set it to cook on High for 5–6 hours or on Low for 8–10 hours. Cooking times may vary depending on your slow cooker model.
Check the beans for doneness after the minimum cooking time. They should be tender but not mushy. Add black pepper to taste and adjust salt levels if necessary.
Once cooked, remove the bay leaf and discard it.
Serve the black beans immediately as a side dish, over rice, or in tacos, or store them in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2415 mg | 105% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 4.8 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 294 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
