Slow Cooker Black Beans
These slow cooker black beans are so tender and full of flavor, you’ll never resort to canned beans again!
Black beans are a nutritional powerhouse. A one-cup serving yields 15 grams of fiber, 15 grams of protein, and a number of antioxidant and anti-inflammatory phytonutrients. Black beans are a good source of folate, iron, copper, manganese, and omega-3 fatty acids. In addition, black beans provide digestive tract and cardiovascular benefits, help regulate blood sugar, and may help lower cancer risk. To maximize these health benefits, be sure to soak your black beans overnight prior to cooking.
This recipe is so easy to prepare, and is a perfect complement to Our Favorite Taco Salad.
- 2 cups dried black beans
- 12 cups filtered water, divided
- 1 onion, diced
- 3 cloves garlic, peeled and whole
- 2 bay leaves
- 2 teaspoons Celtic sea salt
- Sort and rinse the beans in a colander.
- Place the beans in a large bowl and cover with 6 cups of filtered water.
- Soak overnight, adding more water as needed (beans should remain submerged).
- Drain and rinse the beans.
- Place the beans, 6 cups fresh filtered water, onion, garlic and bay leaves in a slow cooker and cook on low for about 6 hours.
- About 30 minutes prior to the end of cooking time, remove the lid and remove a few beans with a spoon. Allow to cool. If the skins pull back and the beans are tender, they are done. If not, continue cooking until desired tenderness is attained.
- Add sea salt and replace the lid.
- Turn slow cooker to warm and allow the beans to sit for a few minutes to absorb the salt.
- Remove garlic cloves and bay leaves prior to serving.