Simplest Slow Cooker Black Beans
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Last week, after announcing my resolve to use more canned beans, my friend Rose emailed sharing her opposite, recently adopted stance: after using canned beans exclusively her entire life, she had started cooking beans from scratch, a batch of slow cooker black beans having showed her the light.
Never, she wrote, would she go back to canned.
Ha! What’s a girl to do?
Rose’s note reminded of the joys of cooking beans in the slow cooker (see Slow Cooker Gigante Beans) and of perhaps a slow cooker’s strongest play: bean cookery!
I immediately pulled out my crockpot, dumped in a pound of dried black beans along with a few aromatics, covered it all with water, and let it cook way. Eight hours later, my beans were done, the house smelled fantastic, and I had 6 cups of super-seasoned, perfectly cooked beans on hand to use immediately or to freeze for future use.
My slow cooker black beans landed in these sweet potato burritos, a combination of two recipes: the filling for these sweet potato quesadillas, a longtime favorite recipe, and these homemade flour tortillas, a recipe I had not made in ages prior to this week, but which, like the dried beans, reminded me how much fun from-scratch cooking — sometimes — can be.
Simplest Slow-Cooker Black Beans How-To
- Place a pound of dried black beans — no need to soak — into a slow cooker. Black beans, as you may remember from this Black Bean Soup post, never need to be (and in fact maybe shouldn’t be) soaked, regardless of how you cook them: slow cooker, Dutch oven, pressure cooker.
- Add aromatics, such as an onion, garlic, a bay leaf, all of which will impart the beans with good flavor. Fresh thyme is nice, too.
- Add salt: Opinions vary about when salt should (and should not) be added to beans, but I am of the belief salt does not impede the cooking process and that it adds flavor. I start with 2 teaspoons for a pound of bean, but always add more (often 2 teaspoons more) once the beans are cooked.
- Add water and olive oil, if you wish. Olive oil is something I always add to my stewy slow-cooker cooked beans (see here). I think it adds flavor, especially once the beans finish cooking and are cooling in the flavorful cooking liquid. Feel free to omit if you wish.
- Store beans in their cooking liquid. Beans freeze beautifully, too, in their cooking liquid. These deli quart containers are great for this purpose.
PS: Slow Cooker Gigante (or other white) Beans
PPS: Favorite Vegetarian Chili
Here’s the play-by-play: Gather your ingredients.
Place dried beans, onion half, garlic, bay leaf, salt, and crushed red pepper flakes into a slow cooker.
Add water and olive oil (optional), then close the lid.
Cook for 6 to 8 hours on high or…
… until the beans are cooked.
Store in quart containers. These deli quart containers (BPA-free) are great for this purpose.
Simplest Slow Cooker Black Beans
- Total Time: 8 hours 5 minutes
- Yield: 6 cups
Description
Notes:
- Don’t be afraid to make these ahead of time, as they continue to develop more flavor as the beans sit in their cooking liquid.
- Olive oil is something I always add to my slow-cooker cooked beans (see here). I think it adds flavor, especially once the beans finish cooking and are cooling in the flavorful cooking liquid. Feel free to omit if you wish.
- Pepper flakes: if you like a little bit of spice, add the the chili flakes; if you don’t, omit or use less. 1 teaspoon will not make for especially spicy beans, but there will be a nice kick.
- To make these in the Instant Pot, into the Instant Pot add all of the ingredients listed below along with 6 cups of water. Start with 2 teaspoons kosher salt. Turn the valve to sealing. Set the IP to Manual, High Pressure, 30 minutes. Let it release naturally for at least 20 minutes. Uncover. Taste. Add more salt (I often add 1 to 2 more teaspoons of salt) to taste.
Ingredients
- 1 lb. dried black beans, no need to soak
- 1 half of a small onion, halved through the core to keep it intact, peeled
- 1 bay leaf
- 1 garlic clove, smashed and halved
- 2 to 4 teaspoons kosher salt, plus more to taste
- 1 teaspoon crushed red pepper flakes, optional
- 1/4 cup olive oil, optional
Instructions
- Place the beans, onion half, bay leaf, garlic, 2 teaspoons kosher salt, pepper flakes (if using), and olive oil (if using) into a slow cooker. Cover with 8 cups of water. Cover pot. Cook on high heat for 6 to 8 hours or until the beans are done, but start checking at the 4-hour mark — all slow cookers are different and times might vary, too, depending on the age of your beans.
- Taste. Add more salt to taste. I add 2 more teaspoons, but start with 1 or a 1/2 teaspoon and adjust from there. Note: When you first taste a bean, do not expect to be wowed. The beans develop more flavor as they cool in their cooking liquid, which will continue to season them. As noted above, I find they taste even better on day 2.
- Store the beans in their cooking liquid. I love these deli quart containers for this purpose. I freeze the beans in their cooking liquid in these quart containers as well.
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Category: Beans
- Method: Slow Cooker
- Cuisine: American
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77 Comments on “Simplest Slow Cooker Black Beans”
Very similar to the way I cook pintos in my slow cooker, love them with jalapeño cheese cornbread I usually add a little bit of bacon drippings in with the evoo, and 1 jalapeño sliced in half & seeded for flavor. Al good in tacos & with chicken or pulled pork 🙂
Oh Theresa! That all sounds amazing 🙂 🙂 🙂
MY correct email is
Got it 🙂
My slow cooker is going right now with beans and I have to say looking forward to a delicious dinner that requires no work is a real treat.
I don’t know why I don’t break out the slow cooker more … it’s such a treat. Also hi 🙂 🙂 🙂 xoxoxoxo
Al same method would work for dried pintos? I am going to make the vegetarian chili again this week. I made it this weekend for my sibs and everyone raved but for beans I did 1 can of black, kidney, pinto and a cup of puy.
Yes! I would do it exactly the same. So happy to hear the chili was a hit. Hope you liked the beans. I’m presently eating them cold straight from their quart container.
WOW….I have no idea why I ever used canned beans. I certainly won’t in the future. Are there beans that wouldn’t work with this method?
So nice to hear this! Honestly, I think you can use it with every bean … I use it for chickpeas and for various white beans. The only concern would be for a very “fresh” dried bean that might get over cooked in the process, but I think that would be very unusual. So glad you liked these!
I’ve never made beans I just wanted to eat straight from the slow cooker before. I made these to use in the bean and cheese enchiladas because I’m overrun with cherry tomatoes, and was not expecting such a good meal.
So nice to hear this, Ruth! I feel exactly the same about these beans 🙂 🙂 🙂
Wow this is delicious! I am an admirer of your blog and have made several of your recipes. This is my first time posting. I just wanted to comment that I found myself eating the beans cold from my deli container and having to stop myself from eating them all! Super easy recipe (which is what I need these days working from home with 2 kids by my side) – this recipe is reason enough to own a slow cooker. The beans are tasty, not overcooked. I like the olive oil. And the chili flakes give it a nice layer of heat. Thank you!
Wonderful to hear this, Christine! I couldn’t agree more regarding the slow cooker: for beans alone it is worthwhile owning. Thanks for writing 🙂
I can’t believe I waited this long to cook black beans this way. We ate these straight from the fridge. The beans are that good. Such a simple method for such a huge reward. We are trying navy beans in the slow cooker next! Thanks so much, Alexandra!
Wonderful to hear this, Hina! This is the recipe that got my kids to eat beans. So glad you approve!
Question – I have a large slow cooker so I am cooking 2 pounds of bean. How much water should I use?
Hi Lauren! I would double the water. So use 16 cups (4 quarts) water…. provided it will fit. How many quarts is your slow cooker?
Slow cooker beans, where have you been all my life? I used pinto beans adding a split jalapeno. They smelled amazing cooking and tasted even better. My husband was excited because he thought I was making carnitas by the smell but he wasn’t disappointed after he tasted them. I used some in your bean and cheese enchiladas (making the enchilada sauce & flour tortillas) and then made the rest into refried beans for a different meal which did include the before mentioned carnitas. So yummy, thanks!
Oh yay! So nice to hear all of this, Carla. I love these beans so much, and my kids actually prefer pinto beans, so we’ve been making a lot of those lately. Bean + rice tacos have been a new one in the rotation.
So glad your husband approved! My meat-loving husband also finds these beans incredibly satistfying.
Made the IP version of these and they are DELISH! Will never go back to canned beans, so wonderful to customize the flavor profile.
Using said beans for your enchilada recipe tonight, can’t wait!
Yay 🎉🎉🎉🎉 So nice to hear this. I have been using the IP more and more for beans, and it is such a lifesaver. So glad you like these. Hope you love the enchiladas, too 🙂 🙂 🙂
this is an amazing recipe! i picked up a bag of dried black beans for less than $1 earlier this year, and finally tried out this technique. great result, the beans are yummy and full of flavor. plus i’m saving money and recycling of the cans. i’ve used them as a side, and in a quick vegetarian sloppy joe. will use this recipe over and over. thank you for doing all the testing of this and sharing it.
Oh yay, Roberta, so nice to hear this! I keep saying this in the comments, but I love these beans, too … it’s the recipe that got my kids to eat beans, and I find them so delicious straight from the pot.
These are the best beans. I had always soaked my black beans and they always turned out mushy and cracked open. These are perfect after 8 hours on low in my slow cooker. Love the idea of not chopping the onion and garlic, you get the flavor, but only have beans – not beans and onions to serve. I didn’t do the pepper flakes, did some smoked paprika instead. Thank you for a great recipe! SOOO much better than canned beans.
So nice to hear this, Gentry! NOT soaking black beans was a revelation for me as well. Thanks so much for writing.
These were perfect! Delicious! Thank you!
Wonderful to hear, Deb!
This is one of my new go to recipes! My husband and I love them . I add 1/2 chopped jalapeno! Yummy!
Wonderful to hear this Laurie! These are a staple around here 🙂
Delicious! Im definitely saving this recipe.
thank you!
Wonderful! These are a staple 🙂
Rinse and sort the beans first. Take out small rocks, and remove dirt from the field.
I followed the recipe exactly and was thrilled with the results. I thought the flavor of the beans was amazing, for how few ingredients were required. The only modification I might suggest is to check on the beans earlier; with my slow cooker on the high setting, my beans were done in 4-4.5 hours. 4 hours for a firmer bean. I wonder if 6-8 hours might be a good amount of time on the low setting… You are absolutely right — the beans are even better after cooling, and better yet the next day! This recipe is a keeper and a game changer. Thank you so much!
So great to hear this, Jen! I just updated the recipe adding a note about checking after 4 hours. Thanks for that! Makes total sense 🙂
Absolutely delicious and easy to prepare! The second time making this recipe I had run out of fresh garlic so I used 1 tsp of garlic powder. It sounds like a lot, but the flavor was actually better than the single fresh clove. Rather than skimp on salt, this time I stirred in 2 tsps in before and 2 tsp after cooking. I put 2 cups of the cooked beans with broth in the fridge and the rest in 1/2 cup portions (with broth) in zip lock bags in the freezer.
So nice to hear this, Jo! I love these straight from the pot, and I agree: salt is key! Thanks for writing 🙂
Made this recipe exactly as written, but no oil. SO GOOD. I though the salt would be too much but it wasn’t. There’s the tiniest kick from the red pepper. The simple crockpot bean recipes are really the best. Thank you, this will be my new go to.
Wonderful to hear this, Rosie! I find these to be addictive. Thanks for writing!
How can I use this recipe using my oven? I don’t have a slow cooker.
Hi Helen,
I would use a Dutch oven. Bring the mixture to a boil stovetop; then transfer to a 300ºF oven covered for an hour or so … it might take longer depending on the age of your beans.
Instantpot: I find if I soak beans (most any beans) it only takes 6 minutes of high pressure cooking. I have quick released but prefer if not rushed to let them natural release a few minutes. You can tell if beans are done without scalding your mouth by blowing on a spoonful. If the skin peels back a bit as you blow they are cooked!
Great tips, Julie!! Thanks so much for writing and sharing 🙂
I love this recipe. I’m pretty sure that it’s the olive oil that makes these beans shine. They’re ultra smooth and so flavorful! I’m not a big bean fan, but love these!
I think you’re right, Erin! The olive oil is key!
Hi Ali, Happy New Year! I have made these beans seven or eight times since I printed the recipe almost a year ago. I have used black bean and Pinto beans and they both turn out great. The second time I made them, my time management skills deserted me, so I decided to jump start the process by boiling the salted water and pouring it over the ingredients in the crockpot. I have been doing that ever since. Also I substitute a heaping tablespoon of puréed chipotle in adobo for the red pepper flakes; it gives a subtle smoky heat to the beans. If I have a jalapeño around, I will throw that in too. I love the way the vegetables seem to melt away during the cooking process, leaving their flavor behind. Thanks for the “keeper”!
Wonderful to hear all of this, Clare! Thanks so much for writing and sharing your notes. Love all of your tips regarding speeding up the process as well as seasoning the beans with heat and smoke. Will absolutely try these additions next time around. Funny: I just made the chickpea version of these last night at around 10 pm. Woke up to the kitchen smelling heavenly. Love the slow cooker in the moments so much.
Best beans!
Great to hear, Nancy! Thanks for writing 🙂 🙂 🙂
When I search for black bean recipes in the crock pot, there are all sorts of warnings that cooking dried beans in a slow cooker can be toxic.
https://www.johnson.k-state.edu/health-food-safety/agents-articles/do-not-cook-dry-beans-in-slow-cooker.html
This recipe is incredible! All those years of canned beans… I didn’t know what I was missing! Can I double the recipe or should I make this in 2 batches?
Great to hear, Patricia! Yes, double away!
These are delicious and are in rotation for meatless meals. My five year old granddaughter gobbles them up so long as I keep the heat down.
I make the slow cooker version for the beans. Whatever remains of the beans and the cooking liquid is made into soup a couple days later. The grated potatoes are added at the very end and are a wonderful addition to the soup.
Thank you for all your wonderful recipes – many have become staples!
Deb
So nice to hear this, Deborah! Thanks so much for writing and sharing your notes. So glad your granddaughter gobbles them up. My children also love them when they are not too spicy, so often I just add a pinch. Thank you for your kind words!
Great recipe. Thank you! How long do these store in the fridge and freezer for?
Great to hear, Nichola! I would say about a week in the fridge and up to 3 months in the freezer.
Simple and tasty, well worth doing!
Great to hear, Michael! Thanks so much for writing 🙂 🙂 🙂
Ok, so one time…ONE time…I didn’t pre-soak my beans and my husband has never forgotten it. The amount of gas I had was off the charts. I always pre-soak.