It’s no secret I love black beans. And while canned beans are an absolute staple in my pantry, I also love cooking up a batch of dried beans because I can control the flavor, sodium, and cooking them from scratch is so unbelievably cheap that it kind of makes those two pairs of shoes I just ordered a little more okay. These slow cooker black beans are incredibly easy to throw together. If you like a little heat, include the hot sauce, if not- feel free to leave it out. These are tender and loaded with flavor. They’re perfect for piling into tacos, serving over rice, or simply in a bowl with a fried egg on top (one of my favorite ways to eat beans).
Ingredients Needed
- Dry black beans – Find these in the Latin foods section of your grocery store or the beans section near the rice.
- Chicken broth – I prefer low sodium so I can season myself and control the level of saltiness.
- Chopped onions
- Fresh garlic
- Green Tabasco sauce – optional
- Lime juice – optional
- Salt
How to Make Slow Cooker Black Beans
- Place your black beans in a colander and rinse, picking out any stones or shriveled beans that you can see. Place beans in a large bowl, cover with at least 2 inches of water, and soak overnight.
- Drain the liquid off the beans in the morning and rinse again. Add beans to slow cooker. Add the chicken broth, chopped onions, garlic, and Tabasco sauce and cook on low for 6-8 hours or on high for 4-6 hours (times will vary depending on individual slow cookers and altitude…kind of keep an eye on things).
- If desired, add the juice of a lime. Season with salt and additional Tabasco sauce to taste.
Storing and Other Tips
- Makes about 6 cups of beans or twelve 1/2-cup servings. If you want to make these for future use, they can be portioned out into individual 1/2 cup servings or portioned into 1 1/2 cup servings, which is about equivalent to a can of beans. You can store them in the fridge for a few days or in the freezer for about 6 months.
- If you live at a very low altitude, you don’t have to soak them unless you want to–beans cook much more quickly at sea level than they do at higher altitudes–so just cook them on high for 6 hours or so without soaking them first.
Frequently Asked Questions
Feel free to add other seasonings. You could lean towards chili flavors or add some bacon like in these Brazilian Style Black Beans.
Yes. You may have to watch your cook times because varieties of beans do vary a little, but feel free to try this with white beans or pinto beans if desired.
Slow Cooker Black Beans
Ingredients
- 1 pound black beans
- 6 cups low-sodium chicken broth
- 2 onions chopped
- 6-8 cloves garlic smashed
- 1 tablespoon green Tabasco sauce, optional. omit if you don't want heat
- Juice of 1 lime optional
- Salt to taste
Instructions
- Place beans in a colander and rinse, picking out any stones or shriveled beans that you can see.
- Place the beans in a large bowl and cover with at least 2 inches of cool water and soak overnight.
- In the morning, drain the liquid off the beans and rinse again.
- Place the beans in a slow cooker. Add the chicken broth, onions, garlic, and tabasco sauce and cook on low for 6-8 hours or on high for 4-6 hours (times will vary depending on elevation and individual slow cookers…kind of keep an eye on things).
- After they are done, if desired, add the juice of a lime. Season with salt and additional Tabasco sauce to taste. Makes about 6 cups of beans or twelve 1/2-cup servings.
Notes
- Makes about 6 cups of beans or twelve 1/2-cup servings. If you want to make these for future use, they can be portioned out into individual 1/2 cup servings or portioned into 1 1/2 cup servings, which is about equivalent to a can of beans. You can store them in the fridge for a few days or in the freezer for about 6 months.
- If you live at a very low altitude, you don’t have to soak them unless you want to–beans cook much more quickly at sea level than they do at higher altitudes–so just cook them on high for 6 hours or so without soaking them first.
Questions & Reviews
I was wondering if you have a recipe for cooking dried black beans and chicken in the slow cooker? I have 4 sons every other weekend and we have to spend the majority of days at wrestling, football, baseball, soccer….you get the idea…and it is always nice to throw something together to get cooking Saturday mornings so its ready when we get home.
I can see it’s been awhile, but I was also wondering about how many cups of beans a pound is.
How many cups is a pound of beans? Thank you.
Can this recipe be cut in half! My husband does not like a lot of left overs!
Sounds awesome:)
Thanks,
for the recipe
Caroline
I liked it very much but I cannot cook it consists chicken broth. Is there veggie alternates?
Will the green Tabasco make them spicy? I have little ones that will eat them.
Nah, at least not the tablespoon you’re using in the cooking liquid. Beans are so bland that they just need a little boost (and the green tabasco isn’t nearly as spicy as the original Tabasco.) If you add more afterwards, it could get a little spicy, though.
I’ve seen the simple truth organic Free Range chicken products on your post before. Where do I buy these?
They’re the Kroger organic line of products–many of them are my favorites, and they’re significantly cheaper than name brands (and frequently on sale!)
I am totally taken with the idea of using chicken broth to cook the beans. I bet that is why the beans in some restaurants taste so much better. It’s subtle, but noticeable. To me the lime juice would not be optional. Albeit with the cost of limes right now, it might be best to hoard them for the margaritas to go with the beans!
EL SOL! My husband’s favorite! These look delicious…thanks for the recipe!
My mom hates beans so growing up I was deprived any sort of bean education. Any bean recipe I see now, I feel like I’m seeing the light.