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Slow Cooker Black Beans are tender, flavorful, and cooked to perfection with minimal effort. This easy, budget-friendly recipe is great for meal prep, side dishes, or adding to your favorite Mexican-inspired meals.
Making black beans from scratch has never been easier than with this Slow Cooker Black Beans recipe. With just a few simple ingredients and hardly any hands-on time, you’ll have perfectly cooked beans that are rich, hearty, and full of flavor.
Crockpot Black Beans are versatile enough to serve as a side, use in soups, stews, and tacos, or keep on hand for healthy meal prep throughout the week. Plus, cooking them at home is more affordable and delicious than anything you’ll find in a can.
These black beans are great because they make a huge batch. You can bring to a potluck, add them to meals all week, or even freeze some for later. So many great ways to use them.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Onion
- Oil
- Garlic
- Jalapeno – the recipe removes the ribs and seeds so they aren’t spicy, but you can leave them in if you want them spicy.
- Dried Black Beans
- Chicken Broth – you can use vegetable broth if you want to make these vegetarian
- Water
- Ground Cumin
- Chili Powder
- Oregano
- Bay Leaf
- Salt & Pepper
How To Make Crockpot Black Beans
- Soften Veggies. Sauté the onions and jalapeno for 4-5 minutes until soft. Add in the garlic and let it cook for 1-2 minutes, until you can just start to smell it.
- Mix. In the base of your crock pot add all of the ingredients together, expect the salt. Mix until everything is combined.
- Cook. Cover and set to low heat for 6-7 hours or high for 3-4 hours.
- Season. After the beans have cooked and are soft, strain some of the liquid and discard the bay leaf. Season with salt and serve.
Recipe Tips & Suggestions
- Wash Beans. I always wash dried beans before cooking. You want to pick out the cracked or broken beans. These will not cook up well, so you may as well get rid of them at the beginning. This goes for cooking the traditional way as well as in the crock pot
- Soaking Beans. If you are using a crock pot there is no soaking involved. You cook them for about 6 hours in lots of liquid, so they will get nice and soft this way. If you are cooking them the traditional way, then yes you do need to soak the beans.
- How Much? One package of dried beans is 1 pound, which is about 2 cups of dried beans. After they are cooked you will end up with about 5 cups of cooked beans.
Slow cooker black beans are a staple in our house. They are great to make on the weekend and then have all week long to add to dinners and lunches. They are super healthy and good for you, so you don’t have to worry about getting veggies into your family.
Serving Suggestions
You can really use these black beans in anything like Chipotle Chicken Bowls or alongside some of your other Tex-Mex favorites.
- Flank Steak Tacos – taco night is the best night
- Sour Cream Enchiladas – so creamy and perfect for Mexican night
- Baked Southwest Chicken – just 5 ingredients and so easy
- Creamy Salsa Chicken – ready in just 15 minutes!
- Fiesta Lime Chicken – copycat from Applebee’s
- Instant Pot Chicken Tacos – the best and easiest taco meat!
Slow Cooker Black Beans
Ingredients
- 1 Tablespoon olive oil
- 1 small onion, finely chopped
- 1 jalapeno, seeded and minced
- 4 cloves garlic, minced
- 1 pound dried black beans
- 3 cups chicken broth
- 3 cups water
- 1 Tablespoon ground cumin
- 2 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 bay leaf
- 1/2 teaspoon black pepper
- 2 teaspoons salt
Instructions
- In a skillet heat oil over medium high heat. Add onions and jalapeno and saute for 4-5 minutes until soft. Add garlic and cook for 1 minute.1 Tablespoon olive oil, 1 small onion, 1 jalapeno, 4 cloves garlic
- In the insert of your crock pot add all of the ingredients together, expect the salt. Mix until everything is combined.1 pound dried black beans, 3 cups chicken broth, 3 cups water, 1 Tablespoon ground cumin, 2 teaspoon chili powder, 1 teaspoon dried oregano, 1 bay leaf, 1/2 teaspoon black pepper
- Cover and set to low heat for 6-7 hours or high for 3-4 hours.
- After the beans have cooked and are soft, strain some of the liquid and discard the bay leaf. Season with salt and serve.2 teaspoons salt
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Love how simple you’ve made this. Perfect for when I’m have a big fiesta.
I am thinking of all the ways that I can use these when I meal prep and plan for the week! They sound perfect.
Love my Slow Cooker. I should try this recipe! Look perfect!
YUMMYLICIOUS!!!! I just made those black beans yesterday and they were fabuloso! Thank you so much.
These are just the black beans to cook any day of the week in your slow cooker. So wonderful with so many things!!
My son is diabetic and using the dry black soy beans. Would these work in this recipe? Tx. Peg
can I freeze the left over beans? I’ve never made the black beans at home before and am anxious to try them. For just the two of us, I’m sure there will be left overs and I don’t want to waste them.
Yes, you can freeze them. I would freeze them in the portion sized containers you want and then thaw in the fridge before reheating.