Slow Cooker Black Beans
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.
Servings 13 servings
Calories 77kcal
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.
Notes
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
Nutrition
Serving: 1/2 cup cooked beans | Calories: 77kcal | Carbohydrates: 20g | Protein: 8g | Fat: 1g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 503mg | Fiber: 11g | Sugar: 1g