Description

These slow cooker black beans are an easy way to transform dried beans into a delicious, simple side dish. With just a few herbs and spices, these tender beans become a crave-worthy addition to your meal!

Ingredients

Units Scale

1 lb dried black beans, rinsed (see note for optional soaking)
1 small yellow onion, diced
6 cloves garlic, minced
4 cups vegetable broth
2 cups water
1 teaspoon ground cumin
2 teaspoons dried oregano
2 bay leaves
2 teaspoons lime juice
Salt to taste

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Instructions

In a large slow cooker, add the black beans, onion, garlic, broth, water, cumin, oregano, and bay leaves. Stir to combine.
Cook on high for 3 1/2-4 hours until the beans are tender.
Discard the bay leaves and add lime juice and salt to taste.

Notes

Note: Raw beans can cause an upset stomach unless they’re soaked or boiled and some slow cookers may not get hot enough. My slow cooker has always safely boiled the beans. But if you’re not sure if your slow cooker will get hot enough, you can soak the beans overnight for 8 hours, or you can boil them in fresh water for at least 10 minutes at a rolling boil. Then transfer them to the slow cooker to finish cooking.