Slow Cooker Black Beans
These slow cooker black beans are tender, flavorful, and the perfect way to add protein to tacos, salads, and casseroles!
Servings: 6 servings (½ cup each)
Calories: 137kcal
Ingredients
- 1 cup dry black beans (7 ounces)
- ½ medium sweet yellow onion diced
- 2 cloves garlic grated or minced finely
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 ½ teaspoons cumin
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- 3 cups vegetable broth
Instructions
- Rinse the black beans in a fine-mesh sieve. Sort the beans on a sheet pan or another flat surface, removing any stones or broken black beans.
- In a 6-quart or larger slow cooker, stir together the dry black beans, diced onion, grated garlic, tomato paste, chili powder, cumin, smoked paprika, salt, and vegetable broth.
- Cover with the slow cooker lid. Cook on high heat for 4 ½ to 5 ½ hours. Check 2 to 3 beans at the 4 ½ hour mark, adding more time as needed. I find that they are usually perfectly tender at around 5 hours.
- The black beans can be served with or without the seasoned cooking broth. Use a slotted spoon if serving without the broth. Enjoy!
Notes
- 1 cup (roughly 7 ounces) of dry black beans yields about 3 cups of cooked beans.
- The recipe can be doubled. Simply double all ingredients, including seasonings.
- Freezing: Black beans freeze well. Let cool to room temperature before transferring to a freezer-safe container. For best quality, freeze for up to 3 months. Let thaw overnight in the fridge before reheating.
- Reheating: Reheat large portions in a pot on the stovetop over medium heat, stirring occasionally until heated through. Individual portions reheat quickly in the microwave.
Nutrition
Serving: 0.5cup | Calories: 137kcal | Carbohydrates: 26g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 252mg | Potassium: 596mg | Fiber: 6g | Sugar: 3g | Vitamin A: 373IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 2mg
