Homemade black beans that are as soft as canned beans! These Slow Cooker Black Beans are easy, inexpensive, and better for you than canned. They freeze well so you’ll always have beans on hand.
I know what you are thinking – black beans? In the slow cooker? Do you really need a recipe for that?
Well, truth of the matter is that I have been getting so frustrated. Every time I try to make anything with dry beans, I can never get them to get soft. Soaking, no soaking. Cooking on the stove top, in the slow cooker, by themselves, in a soup. No matter what I would do, my beans would still be semi-hard. Cook them for 3 hours, 8 hours, 10 hours, 12 hours. No such luck.
I was seriously almost ready to give up. I’m not against using canned beans – I have a pantry full of them – but dry beans are just so darn cheap, and I always feel a sense of satisfaction when I am making something completely from scratch.
How to Make Homemade Black Beans as Soft as Canned
But then I remembered something that I read somewhere. I don’t remember when, I don’t remember where, but I remember reading to cook your beans in distilled water instead of tap water, because sometimes, the tap water will have too many minerals in it, making it so that the beans will never soften.
It was a last ditch effort, but I had to try it. And guess what?
The best black beans I have ever had.
All because of distilled water.
How to Flavor Homemade Black Beans
I also decided to go a little different than the norm and cook the beans in the same water that they were soaked in. Some people will say that this causes the beans to cause a little more gas, (ahem), but I decided that it was worth the sacrifice for extra flavor.
2 other things that give them perfect flavor – adding in the onion and garlic to add some extra flavor, and not salting until the beans are almost done. Some people will say to wait until they are completely done because the salt will make it so the beans don’t soften, but I think that adding them in 1 hour before the beans are done makes sure that the beans are seasoned perfectly.
How to Store Homemade Black Beans
One pound of dried beans doesn’t make a huge amount of prepared beans. You can easily double the amount as long as your slow cooker is large enough, but I find that one pound makes enough to freeze the extra and not take up too much room in my freezer.
I like to freeze my beans in jars, but you can also use ziplock bags. I try to keep the amount close to what you would get from a 15 oz can of beans, so just short of 15 oz of beans plus some of the liquid. I get almost 4 jars of beans this way.
Is it really worth it to make beans from scratch?
I’m usually a “time is money” kind of person. As much as I’d love to always have homemade bread, I just don’t have the time for it. I occasionally use a cake mix when I don’t have time to fuss. And yes, I do often have canned beans in my pantry. But these black beans really do take so little hands on time. They are cheaper than buying canned beans, even if it’s not a lot. But mostly, I love knowing exactly what is going into my food, and when you make it from scratch, you have so much more control. If you need to cut back on the sodium, you can cut back on the salt. If you want some extra flavor, add in a bay leaf or a bell pepper. I like having that kind of control.
These Slow Cooker Black Beans are the perfect way to stock your freezer.
Recipes That Use Black Beans
Grilled Corn and Black Bean Salad
Chicken, Black Bean and Zucchini Enchiladas with Creamy Green Chile Sauce
Easy Enchiladas
Southwestern Egg Rolls with Avocado Ranch Dipping Sauce
Vegetarian Tostadas
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Slow Cooker Black Beans
Ingredients
- 1 lb dry black beans
- distilled water
- 1 large onion
- 1-2 garlic cloves smashed
- 1 tablespoon salt or to taste
Instructions
- Place the beans in a slow cooker and cover by several inches with distilled water. Let soak overnight.
- Cut the onion into quarters and add to the beans, along with the garlic cloves. Add more water to the beans, if needed, and cook on low until soft, about 8 hours. When there is about 1 hour left for the beans to cook, add the salt.
- Beans can be used immediately or refrigerated for a couple days. To freeze, I like to divide them into portions about the size of a 15 oz can and freeze them in jars. I add the liquid from the beans for freezing. To use, defrost overnight in the refrigerator, or on defrost in the microwave.
Wendi Brewer says
Adding a small amount of a healthy oil, such as olive oil, will also make the beans get tender while cooking.
Chels R. says
I’ve had the same problem in the past. I love black beans. I think it’s Chevy’s (not sure if you have one of those in Utah) but I think they make theirs with bacon…OMG-so good!
ANGEL says
TRY JUST COOK THEM IN THE PRESSURE COOKER FOR 20 MINUTES AND PUT 1/4 SMALL ONION OR GREEN ONION, 4 GARLIC CLOVES, DRIED OREGANO, BLACK PEPPER AND 1/2 BELL PEPPER AT THE BEGINNING. TAKE THE AMOUNT YOU NEED FOR SALADS OR TACOS AND CONTINUE COOKING FOR 10 MORE MINUTES UNTIL THEY ARE CREAMY. TURN THE HEAT OFF AND PUT SALT AND SUGAR TILL YOU CREATE THE PERFECT BALANCE. SALT CAN BE SUBSTITUTE FOR CHICKEN SEASONING
Katie @ 24 Carrot Life says
Do you rinse the beans at any point to get rid of some of the yucky gases I’ve heard about?
Deborah says
I don’t rinse mine, because I like the extra flavor that you get by cooking them in the same water I soak them in. But some people say that if you rinse them after soaking that it will help with the gas.
Emily says
I love black beans! Can’t wait to try these!
Claudia Rodas says
Hi, I live in Guatemala and black beans are our daily basis meal for breakfast and dinner time. If you allow me I can give you a little trick to make the beans softer. After cleaning the rocks and all you place them in a pot and cover them with water, place a third part of tablespoon with baking soda and let it stay during all night time. Next day, you throw that water and place a new one on the pot you are going to use to cook it. You can use a pressure cooker. You place a medium onion and a bunch of garlic cloves chop in half (to take them off, when done). It will cook for about 30 to 40 mins. Be careful w the pressure cooker. When done, they are going to be soft. If you desire you can fry some fine chopped garlic and onion and add to the cooked beans. Also you can ad if you like some: chopped cilantro, and fried bacon, sour cream and avocado… Is really yummy !!!! We have some many delicious and traditional recepies to enjoy frijoles negros… LOL…. Hugs.
Deborah says
Thanks so much, Claudia! I’ll have to try the baking soda!
Claudia Rodas says
Glad to help !!!
Amy (Super Healthy Kids) says
We crockpot our beans all the time, but without seasonings! I’m going to add onions and garlic next time for sure!
Joanne says
So crazy because I have never had problems cooking dried beans! Maybe it really is the difference in tap water?!
KalynsKitchen says
I haven’t heard that, but I’m intrigued!
Cheryl says
This will be great as the base for gluten free brownies….I’ve been wanting to make some, but we rarely use canned foods.
Kristine @ Kristine's Kitchen says
Thank you so much for this! I’ve been wanting to try making black beans in the slow cooker so I’m so glad to have your carefully tested recipe. I love posts about making the basics, so please continue to share! I’m working on making more of our kitchen staples from scratch, as time allows of course. 🙂