SLOW COOKER BLACK BEANS

 
 

Slow cooker black beans are a simple and delicious way to get your protein fix. The slow-cooking process ensures that all the flavors of the ingredients have time to develop, resulting in a hearty and flavorful meal. Not only are they packed with protein, but black beans offer many health benefits such as being an excellent source of dietary fiber and iron, which can help lower cholesterol levels. Serve over rice and the combination of beans and rice creates a complete protein, which means it contains all the essential amino acids that our bodies need.

And as an added bonus, you don't need to spend too much time prepping - just throw everything into the slow cooker and let it do its thing! This checks all the boxes for a nutritious meal AND it fits into any budget!

INGREDIENTS

  • 1 pound dried black beans picked over, rinsed, and soaked overnight (see notes)

  • 2 slices bacon minced or use a little leftover bacon fat

    OPTION: Extra Virgin Olive Oil (EVOO) if wanting to make vegetarian/vegan. I do a combo of both: 1tsp bacon fat & 1.5-2 tbl EVOO. This combo gives the recipe the boost of flavor from the bacon fat plus the heart healthy benefits of EVOO. 

  • 2 onions chopped medium

  • 3 bell peppers seeded and chopped

  • 1 teaspoon cumin

  • Salt and freshly ground black pepper

  • 6 cloves garlic minced

  • 1 teaspoon dried oregano

  • 3 ½ cups reserved soaking liquid and/or water

  • 2 bay leaves

  • ¼ teaspoon red pepper flakes

  • OPTIONAL TOPPINGS: My favorite it to top with plain greek yogurt and Cholula sprinkled liberally. Diced avocado and cilantro pair well too.

DIRECTIONS

  1. Pour off 3 1/2 cups of the soaking liquid and reserve. 

  2. Drain and discard remaining soaking liquid. 

  3. In a 3-quart saucepan, sauté bacon until it begins to crisp, about 5 minutes or drop in baconfat/EVOO.

  4. Add onions, bell pepper, cumin, and ½ tsp. salt. 

  5. Continue to cook about 5 minutes longer, until vegetables are softened.

  6. Stir in garlic and oregano and cook until fragrant, about 30 seconds. 

  7. Add water, beans, bay leaves, and red pepper flakes; bring to a boil.

  8. Pour into a large crock pot and cook on HIGH for 3 to 4 hours or LOW 7 to 8 hours (see notes).

  9. Remove and discard bay leaves. Season to taste with salt and pepper.

Note: Cooking times can vary. Depending on your crockpot, the size of the bean, or even how old the beans are, they might need to cook longer than the recipe says. Taste the beans and feel their texture to see if they’re done or need more time.

Optional: Substituting canned beans: To substitute canned black beans use three or four 15-ounce cans of black beans. Rinse and drain before adding to the crockpot.

Tip: The leftovers make awesome additions to morning eggs, or of course, additional quick meals!