Slow Cooker Black Beans

Bowl of white rice, cooked black beans, and garnished

Leave the canned beans on the grocery store shelf and discover the superior flavor and quality of Slow Cooker Black Beans! Cook up a large batch of healthy, preservative-free black beans and customize all the spices and additions to your liking. In just a few steps, you will have plenty to serve for dinner and leftovers to stock your freezer.

Course Side Dish

Cuisine American, Mexican

Prep Time 5

Cook Time 8

Total Time 8 5

Servings

Calories 387kcal

Author Jennifer Draper

Equipment

Slow Cooker
skillet for refried beans (optional)

Ingredients

Ingredients for slow cooker black beans

2 pounds dried black beans
water enough to cover the beans

Ingredients to make refried beans

1 ¾ cup of the cooked beans
2 tablespoons olive oil
1 teaspoon homemade taco seasoning

Instructions

To make slow cooker black beans:

Rinse beans well and add to slow cooker
Add enough water to cover the beans by a couple of inches
Cover and cook on high for 6-8 hours
Cool black beans and divide up to store, or drain excess liquid and season to serve

To make refried beans:

Heat oil in skillet over medium-high heat
Add beans and seasoning to the skillet
Cook several minutes until heated through
Use a potato masher or hand mixer to mash the beans
Add a little cooking water or water as needed to obtain desired consistency

Notes

Store in the refrigerator for up to 3 days in a sealed container and reheat in the microwave or over the stove.
Freeze single portions in freezer-safe bags or containers for up to 3 months. Measure 1 ¾ cup of beans per bag to equal one standard-sized can of beans. Defrost in the refrigerator or a pan on the stove.
Garnish with freshly chopped cilantro, diced green onions, shredded cheese, sour cream, or other toppings as desired.
For 2 pounds of beans, use at least a 6-quart slow cooker.
Nutrition information is calculated for just the slow cooker black beans.

Nutrition