We eat black beans at our home pretty frequently. I use them in my “everything but the kitchen sink” chili and now that we are doing “Mexican Tuesdays”, we eat them practically every Tuesday. Canned black beans are fine, but I love cooking them in the crockpot best of all. It’s simple and quick (in regards to the actual amount of time that you are handling the beans). Black beans also freeze well, so one pot lasts a couple of weeks. Since I usually use Goya black beans, I only add water and salt…like the ingredients of the canned Goya black beans. They come out tasting great and I can always add extra seasonings (seasoned salt, pepper, garlic, onions, cilantro, etc.) to smaller batches of the beans if I want to eat them alone/not in a chili, salsa or burrito.
Basic Crockpot Black Beans
- 1 lb bag of dry black beans
- 2 tsp of salt
- 4 cups water
- Pick out any foreign items (small stones, etc.) from the beans and place them in a large bowl or pot filled with 4 cups of cold water overnight.
- The next morning, drain the beans and rinse them with fresh cold water.
- Place the beans in the crockpot along with 4 cups of water and 1 teaspoon of salt. Cook the beans in the crockpot on a low setting for 8 hours. (At the 4-hour point, add the other teaspoon of salt.)
That’s it. Enjoy!