next up in my slow cooker/crockpot series is slow cooker black beans!
making black beans in the slow cooker couldn’t be easier. this is awesome because cooking your own beans from dry beans is sooooo much cheaper than canned beans. plus you don’t have to worry about all of the sodium they add to canned beans. awesome! so i picked up a huge four pound bag of black beans from the grocery store.
it was only a little over $6.00 for the whole bag and i will actually be able to get the equivalent of 12 cans of beans out of that. usually a can of beans is about a $1 so that’s a 50% savings!!! do a dance! this is exciting stuff people!
now i’ll be able to make all kinds of recipes that call for black beans like this southwestern quinoa…
and this crockpot turkey taco chili…
to make the slow cooker black beans, all you need to do is sift through the beans in a baking pan or cookie sheet. just make sure to get rid of any debri or rocks or any other yucky stuff.
then pour the beans into a colander and rinse them off.
put the beans into the slow cooker and then pour 6 cups of water over the beans.
cook the beans on high for 4-6 hours. it took a full 6 hours for my batch of beans to be nice and tender.
then give them another rinse and they are ready to use.
1 pound of dry beans makes about 6 cups of cooked beans and 2 cups of cooked beans equals about 1 can of beans. so i divided up the beans into 3 bags with 2 cups of beans in each. i put 1 bag in the fridge because i plan on making black bean cakes this week. the other two bags went into the freezer for later.
i haven’t tried this technique with any other kinds of beans but i’m guessing it would work? i quickly googled it and this post doesn’t say anything about needing to use a specific kind of bean, so you should be okay… oh and i know some people do like to soak their beans overnight but it’s all personal preference. now go make some beans and remember…
beans, beans, they’re good for your heart
the more you eat, the more you fart
the more you fart, the happier/better you feel
so let’s eat beans with every meal
Slow Cooker Beans
from Budget Bytes
- 1 lb dry beans
- 6 cups water
- Pour one pound of beans out onto a baking sheet and sort through to remove any stones or debris.
- Transfer the beans to a colander to rinse off any dust.
- Place the cleaned and sorted beans in a slow cooker and add 6 cups of water for every pound of beans.
- Put the lid on, set the cooker to high and cook for 4-6 hours.
- Once the beans are tender, pour them into a colander and give them a quick rinse.
- Divide the beans into ziplock bags or containers – 2 cups equals 1 can of beans. Refrigerate or freeze until ready to use.
Printer Friendly Recipe: Slow Cooker Black Beans