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Crockpot Black Beans – No Soak Method
Crockpot black beans, with no soaking required, can easily be made in an afternoon for a fraction of the price you’d pay for canned blacked beans. Plus I think they taste a million times better.
INGREDIENTS
1 pound dried black beans (do not pre-soak), this is about 2.5 Cups when I measured mine
1/2 – 1 large onion, peeled and chopped
2 Cups chicken broth
4 Cups water
1-2 cloves fresh garlic, minced
1/2 Teaspoon Cumin (leave this out if you want them to be more plain)
1 Bay leaf
1 Teaspoon Salt (do not add until last hour of cooking)
DIRECTIONS
1.) Pour your black beans out onto a table and look for rocks and other debris. You’d be surprised how many you might find.
2.) Toss black beans into a colander and rinse thoroughly
3.) Throw all the ingredients, except for the salt, into the slow cooker. Put it on high for six hours or low for 8-10 hours. This is what it looks like when you throw it all in.
4.) It will look like this after cooking on high for six hours. You will know it’s done when beans are splitting apart and are tender. Add salt the last hour of cooking. Remove bay leaf and serve.
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We served our black beans with rice. You can keep these in the fridge for 3-5 days adding them to salads, burritos, tacos or whatever might be on your menu. Or place in freezer bags and freeze flat for later use. Have you tried making black beans in the slow cooker before?
You might also want to try my slow cooker refried bean recipe!
(This recipe was adapted from one at Cafe Johnsonia)
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The flavor was great, but after 7.5 hours of cooking on high in the crockpot, it still wasn’t done. Not sure what makes this a no-soak recipe or why mine didn’t cook in the 6 hours like the recipe said. I didn’t even add salt to it at all, which usually slows the process down. AND…My crockpot usually cooks meals faster than the recipe says…so go figure. Next time, SOAK!
I followed the directions all the way, but at the end I took my immersion blender to the entire pot and made this into a deliciously creamy black bean soup. It was the best I’ve ever made, and one of the best I’ve ever had. The texture was perfect. Thank you for the great recipe! So cheap and yet so good.
Black beans make great refried beans.
Make sure to brown some onion slices in oil before you add the pureed beans.
Just curious why you need to add salt? I am on a low sodium diet, so you think they would be fine without adding the additional salt?
I already soaked my beans! You think it would still work if I lessened the liquid?
Hope you are having a great week and thank you so much for sharing your awesome recipe with Full Plate Thursday.
Come Back Soon!
Miz Helen