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Slow Cooker Black Beans

For someone who majored in Spanish, I have never really paid much attention to Cinco de Mayo.

I don’t think there is really any particular reason; you would think that any day that encourages drinking plenty of margaritas and eating lots of Mexican would be at the top of my list. And yet, I seem to forget about it every year.

This year, though, I did get myself organized enough to make a pot of black beans for the occasion (don’t I know how to live it up). These beans are as easy as they could possibly be: just throw everything in the slow cooker, turn it on, and come back in 8 hours. And the best part? You don’t even have to soak the beans overnight first.

Slow Cooker Black Beans

Sure, it’s not like soaking beans is hard work, but invariably I either forget to get them soaking ahead of time, or find myself with a craving that doesn’t want to wait an extra day for the beans to soak. But I have discovered that by cooking them in the slow cooker, I’m able to completely bypass that step. Yep, it’s definitely my new favorite trick.

What do you do with your black beans? Well, if you cook them overnight (as I did), you could serve them up alongside some scrambled eggs and sliced avocado (the biscuit is optional, but highly encouraged). Eat them with enchiladas. Put them in a burrito. Or pile them on top of some cooked rice and call it a day. I also suspect that these would be ahmayyyyzing in some sort of black bean dip situation. But that’s just a hunch.

Oh, and don’t forget the margarita. Or three.

Slow Cooker Black Beans

Slow Cooker Black Beans
 
Ingredients
  • 1 pound dried black beans, rinsed
  • ½ yellow onion, finely diced
  • 1 large jalapeño, seeded and diced (leave the seeds in for more heat)
  • 1 tablespoon cumin
  • 1 teaspoon kosher salt
  • 1 quart chicken or vegetable stock
  • 1 cup water
  • Juice of half a lime
Instructions
  1. Place all of the ingredients, except for the lime juice, in a slow cooker. Stir to combine; cover and cook on low for 8 hours, or high for 4-5 hours. Once cooked, add the lime juice and taste for additional seasoning.
  2. Store in an airtight container in the refrigerator for up to a week, or in the freezer for 2-3 months.

 

13 Comments

  1. Oh man that plate looks delicious! I love that you don’t have to pre-soak these! And I’ve never made beans in a crock pot so this recipe is all sorts of fascinating for me! Let’s turn Cinco de Mayo into a month-long fiesta! 🙂

  2. That looks like the absolute perfect breakfast up there! Wow! Ok, pinning! I’ve been meaning to make beans in the crockpot. I’m a bean snob and refuse to buy them canned!

    1. I usually keep a few cans hanging around for using in chilis and such, but man, with that crockpot? I’m definitely keeping more bags of dried beans around.

  3. I’m with you — I feel like every day of my life is Cinco de Mayo because I ALWAYS want margaritas and Mexican food. But maybe I’ll especially live it up this weekend by making these yummy black beans! My life is so exciting. 🙂

  4. Ok I know this all about the black beans but I LOVE eggs and salsa! That pic has me seriously hungry girl. Everything about that plate looks fabulous

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