Slow Cooker Black Beans
Slow Cooker Black Beans come together with just 10 ingredients. They are easy to make, full of flavor and naturally vegan, dairy-free and gluten-free.
- 1 lb dry black beans
- 2 cups vegetable broth
- 2 ½ cups water
- ½ yellow onion diced
- 3 cloves garlic minced
- 2 bay leaves
- 1 tsp. cumin
- ½ tsp. dried oregano
- 1 ½ tsp. sea salt
- ½ tsp. black pepper
Get your ingredients ready. Dice your onion and mince your garlic.
To your Slow Cooker (AKA Crock Pot) add your dried beans then your water, vegetable broth, onion, garlic, cumin, oregano, sea salt, black pepper and bay leaves.
Stir to incorporate your ingredients together.
Turn your Slow Cooker on high and place the lid on.
Cook for 4-4 ½ hours until the beans are fork tender and most of the liquid has absorbed. Mine went for exactly 4 hours. You can also cook these on low for 7-8 hours.
I like to stir my beans about every hour or so. However, if you need to leave the house this isn't a necessary step.
Once the beans are done give them a good stir to ensure all the flavor and spices are equally distributed.
- These do freeze well. I like to have them on hand for easy weeknight meals. Make sure to allow them to cool before storing in a freezer safe bag.
- Slow Cookers can vary and yours is likely different than mine. Keep that in mind when looking at the variations in time.
Calories: 69kcalCarbohydrates: 13gProtein: 4gFat: 1gSaturated Fat: 1gSodium: 479mgPotassium: 181mgFiber: 4gSugar: 1gVitamin A: 106IUVitamin C: 1mgCalcium: 27mgIron: 1mg
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