How to cook black beans in a crockpot

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.


That’s it. Enjoy!