Dried beans are a nutritional powerhouse and an incredibly cost-effective way to enhance your diet, offering a rich source of protein, especially for those seeking meatless meal options or gluten-free recipes.

• Frugal & Economical: Cooking dried beans at home is a significantly cheaper way to stock your pantry compared to buying canned versions. You get much more value for your money, especially when purchasing in bulk, allowing you to prepare numerous freezer-friendly portions for future recipes.
• Dietary Friendly: Naturally gluten-free, vegetarian, and vegan-friendly, making them suitable for a wide range of dietary needs and preferences.
• Effortless Preparation: This is a true “set-and-forget-it” recipe. Once prepared, your slow cooker handles all the work, leaving you free to focus on other tasks.
• Excellent for Meal Prep: Make a large batch in advance for quick and easy meal prep throughout the week, or to stock up for future meals. Having cooked beans on hand is a smart strategy to maintain a well-stocked pantry and save time on busy weeknights.
• Freezer-Friendly: Dried beans triple in size when cooked, yielding a substantial quantity. Freeze any leftovers or intentionally cook extra in bulk, portioning them for convenient use later. They maintain their quality beautifully in the freezer.
• Incredibly Versatile: Cooked black beans can be incorporated into an endless array of dishes. From soups and stews to salads, dips, and main courses, they adapt effortlessly to various cuisines and flavor profiles.

Making delicious dried beans at home is incredibly simple and offers significant savings!

• Dried Black Beans: Black beans are my top choice due to their exceptional versatility in countless recipes. However, this slow cooker method works wonderfully for any dried bean variety, including pinto, pink, kidney, or black turtle beans.
• Water: A general guideline for the water-to-bean ratio is to use enough water to cover the beans by about 2 inches, or roughly 2/3 of the pot’s volume. A reliable and foolproof ratio is 8 cups of cold water for every pound of dried beans. I’ve also had great success with 6 cups of liquid per pound, which I sometimes prefer as it results in less excess liquid, preventing the beans from being “drowned.”
• Spices (Optional but Recommended): Basic aromatics like onion powder, garlic powder, cumin, and dried parsley add a wonderful depth of flavor. Remember to add salt *after* the beans are cooked. For every pound of cooked beans, seasoning with 1 teaspoon of salt is a good starting point.

1. Optional Pre-Soak: While not strictly necessary for slow cooking, if you experience digestive discomfort from un-soaked beans, feel free to pre-soak. Rinse the dried beans thoroughly in a colander, discarding any shriveled or broken pieces. Place them in a large bowl, cover with 2 inches of cold water, and let them soak overnight. Drain completely before proceeding to cooking.
2. Prepare for Slow Cooker: If you did not pre-soak, simply rinse the beans well in a colander and then transfer them directly into your slow cooker.
3. Add Your Preferred Spices: Enhance the flavor of your beans by adding aromatics such as garlic powder, onion powder, dried parsley, and cumin. Remember to hold off on adding salt until the very end of the cooking process to prevent the beans from becoming tough.
4. Cover with Water: Pour 8 cups of cold water over the beans for every pound of dried beans you are cooking. Ensure the beans are adequately submerged.
5. Cook on Low for 6 to 8 Hours: Set your slow cooker to the LOW setting and cook for approximately 8 hours to ensure maximum tenderness. You can begin checking for doneness as early as 5 hours into cooking; the beans should be soft and creamy. I often set my slow cooker overnight and let it cook undisturbed, knowing it will switch to a “warm” setting once the cooking time is complete.
6. Cool and Store: Allow the cooked beans to cool completely before storing. To speed up the cooling process, you can partially open the lid. Once cool, portion the beans into freezer bags. As a helpful conversion, 1 ¾ cups of cooked beans is equivalent to one 15-ounce can of store-bought beans. Freeze for up to 3 months for optimal freshness, or deep freeze for up to 6 months.

Cook’s Tip: Boiling beans for 10 minutes prior to slow cooking can help neutralize a naturally occurring toxin called phytohemagglutinin. This step can potentially make them easier on the digestive system for some individuals.

1. Ensure Complete Cooling: This is crucial! Allow your cooked beans to cool down entirely. This step significantly minimizes the formation of condensation and subsequent frost buildup in your freezer bags, preserving the quality of your beans.
2. Portion into Bags: For convenience, measure out 1 ¾ cups of cooked beans (which equals one 15 oz can) into individual freezer-safe sandwich or quart-sized bags. Gently press out any excess air before sealing.
3. Freeze: Store in the freezer for up to 3 months. For longer storage, up to 6 months, consider a deep freeze or vacuum-sealing.

To Reheat: Simply defrost your frozen beans in the microwave, or transfer them to the refrigerator overnight to thaw gradually. Once thawed, they are ready to be used as directed in your favorite bean-based recipes!

One standard 15-ounce can of beans is equivalent to approximately 1 ¾ cups of home-cooked beans. This conversion is incredibly useful for substituting homemade beans in recipes that call for canned versions.

Yes, absolutely! All varieties of beans are naturally gluten-free, making them an excellent choice for individuals with gluten sensitivities or Celiac disease. They are also vegan-friendly and incredibly healthy, packed with fiber and protein.

Always ensure your cooked beans have cooled completely before storing, whether in the refrigerator or freezer. This prevents condensation and frost issues. Store them covered in their cooking liquid in an airtight container in the fridge for up to 3 days. For longer preservation, freeze any leftovers for up to 6 months, especially if using a deep freezer.

To Reheat: If frozen, thaw in the microwave or overnight in the refrigerator. Once thawed, use them directly in your recipes or gently reheat on the stovetop or in the microwave as needed.

This base black bean recipe is wonderfully simple, yielding beans that are similar in mildness to store-canned varieties. While I’ve included basic spices, the beans will absorb these flavors but still remain relatively neutral once fully cooked. Here are some fantastic ways to elevate the flavor of your slow cooker beans:

• Onions: Incorporate diced white or yellow onions directly into the slow cooker with the beans. For an even deeper flavor, some cooks prefer to sauté onions until caramelized before adding them to the pot.
• Broth: Substitute water with vegetable or chicken broth to add a savory depth that infuses throughout the beans as they cook.
• Herbs & Spices: Beyond the basic powders, consider adding bay leaves, a pinch of dried oregano, smoked paprika, or a dash of chili powder for more complex flavor profiles. Fresh cilantro added at the end is also a game-changer.
• Heat Boost: For those who enjoy a kick, finely diced jalapeños, a dash of cayenne pepper, or a few dried chili peppers can be added to the slow cooker.
• Smoky Flavor: A smoked ham hock or a tablespoon of liquid smoke can impart a wonderful, authentic smoky taste.
• Garlic: Whole peeled garlic cloves can be added alongside the beans for a mellow, cooked garlic flavor.

We absolutely love black beans in our household, and even our children enjoy them without a fuss! It’s a fantastic, no-stress protein source.

• Layer them up by making vibrant and healthy Burrito Bowls with rice, veggies, and your favorite toppings.
• Mash them to create creamy, flavorful Refried Beans, perfect for burritos or as a side dish.
• Extend your taco meat by adding cooked black beans to create a more fulfilling and fiber-rich meal with your favorite taco recipe.
• Integrate beans into your morning routine by adding them to hearty breakfast burritos or scrambles.
• Make a delicious, fiber-rich Chili that’s both satisfying and packed with nutrients.
• Toss them into salads for added protein and texture.
• Blend them into a smooth, savory dip for tortilla chips or vegetables.

Absolutely! While black beans are a personal favorite for their versatility and ideal size, this slow cooker method is incredibly adaptable for a variety of dried beans. Pinto beans, pink beans, and kidney beans will all yield fantastic results when cooked using these instructions. I particularly appreciate how well black beans hold their shape, and their high content of magnesium and fiber makes them a nutritional powerhouse. Feel free to experiment with your preferred dried bean varieties.

For every pound of dried beans, adding 8 cups of water is a reliable ratio that has never failed me. This ensures the beans remain adequately covered throughout the extended cooking time, allowing them to rehydrate and soften perfectly. However, I have successfully used slightly less water. If you typically drain your beans before serving, there’s no need to cook them in excessive liquid. You can easily cook 1 pound of dried beans in the slow cooker with 6 cups of water to avoid an overly soupy result. The beans will still be submerged and cook beautifully without swimming in a large excess of liquid.

To effortlessly cook dried beans in your slow cooker, here are a few essential tools:

• Slow Cooker: An 8.5-liter (or 6-quart) slow cooker is ideal for preparing large batches, perfect for families or meal prepping. Look for models with simple, intuitive features for easy operation.
• Freezer Bags: High-quality freezer bags are indispensable for portioning and storing your cooked beans. They help prevent freezer burn and keep your beans fresh for months.
• Measuring Cup: A sturdy measuring cup is not only crucial for accurately measuring the water but also incredibly useful for scooping the cooked beans into freezer bags or serving portions with ease.

For the Beans:

Optional Spices for Flavor:

Step-by-Step Cooking:

• Prepare Beans: Rinse and thoroughly drain the dried black beans in a colander. Transfer the rinsed beans directly into your slow cooker. No pre-soaking is needed!
• Add Flavorings: Sprinkle in all the optional spices: onion powder, garlic powder, cumin, and dried parsley. Remember to save the salt for after the beans have cooked.
• Add Liquid and Cook: Pour 6-8 cups of cold water (or vegetable/chicken broth for extra flavor) over the beans, ensuring they are fully submerged. Cover with the lid and cook on the LOW setting for 8 hours. The beans should be creamy and tender.
• Season and Serve: Once the beans are tender, stir in 1 teaspoon of salt (or to taste). Allow the beans to cool slightly before serving or storing.

• Salt Timing: For best results and tender beans, always add salt *after* the beans have finished cooking. Adjust to your preference, keeping in mind that most recipes using black beans will add additional salt.
• Spice Intensity: The listed spices provide a mild aromatic base. As beans double in size during cooking, their flavor absorbs and mellows. Feel free to adjust the quantity of spices or add fresh ingredients like a bay leaf or whole garlic cloves for more pronounced flavor.
• Canned Equivalent: Approximately 1 ¾ cups of these delicious home-cooked beans is equal to one standard 15 oz can of beans.
• Freezing for Later: For ultimate convenience, freeze leftover beans in 15 oz (1 ¾ cup) portions. Ensure they are completely cool before freezing to prevent ice crystal formation.
• Water Quantity: While 8 cups of water is a safe bet, 6 cups is often sufficient and results in less excess liquid if you plan to drain them or prefer a thicker consistency. Ensure beans are always covered.

Nutrition Information (per serving)