I’ve started making black beans in a crock pot more recently. These beans come out tasting much better than from the can and make a generous amount of beans for plenty of burritos to come. I decided to share my recipe here, in case anyone would like to try it. First, you need to have a slow cooker or “Crock Pot” in order to use this recipe. Preferably, you would have one that will allow you to program in a cooking time, but it is not necessary.
Soak Time: 6 – 10 hours
Cooking Time: 6-8 hours on low in crockpot
1 1lb. bag of uncooked, dried black beans of your choice
5 oz. of diced onions
0.5-2 tbsp of Garlic Powder or 4 cloves fresh garlic minced/pressed
0.5 tbsp of sea salt
1-2 tbsp chili powder
6 cups water (cooking)
1. Rinse and separate the black beans to remove any particulates. Soak the beans in 6 cups of water for a minimum of 6 hours, closer to 10 hours if you live at high altitude. Discard the soaking water and rinse the beans.
2. Place beans in the slow cooker and add the onions. Add the sea salt, chili powder and garlic to taste. If you prefer fresh garlic, then I would add 2-4 cloves of fresh minced garlic to the mixture.
3. Add 6 cups of water and stir the ingredients together.
4. Cook the bean/spice mixture for 6-8 hours on low (depending upon your slow cooker temperature) and then place on warm then rest of the time (if warm is a feature on your crock pot).
Note: Do not let the beans cook more than 8-10 hours on low and be sure to check that the beans have enough water at about 5 hours. If more water is needed, add about 1 cup more.
At the end of the cooking time, you’ll have flavorful black beans that are great by themselves, in burritos or with some rice. We add Siracha Rooster chili sauce to the beans for that extra kick of flavor. Enjoy!