Let’s all bow down to the mighty slow cooker. It wins again!
Matt brought home some local dried black beans from Steadfast Farm from the city market last week, and I decided to meal plan around them. After all, a pound of beans makes a LOT of food!
Tuesday: nachos. Wednesday: quesadillas. Thursday lunch: bean bowls. Sunday: bean burgers.
I’ve made beans many times in a big pot on the stove, but I haven’t always loved how they turned out. They tended to explode, and my pot always boiled over. I wanted to give the ole slow cooker a try this time and did some internet research on the best method. Note: the only bean you can’t make in the slow cooker is kidney. They must be boiled to remove phytohemagglutinin toxins!
There is debate over whether to soak or not soak, to salt or not salt. My research concluded I would both soak and salt.
So I filled the crockpot with the beans and water and let them sit overnight. The next morning I rinsed them off and then covered them with water by an inch.
You can add any aromatics you like – from garlic and onions to a ham hock. I kept it simple and used 3 cloves of crushed garlic and 1 teaspoon of Mexican seasoning. Plus the 1 teaspoon of kosher salt.
After just an hour of cooking on low they started to smell great! And about 5 hours later when I tasted them, they were nice and tender. I switched the crockpot to simmer for the remaining 3 hours, but they could have been enjoyed then. If you’re going to be gone for 8 hours, I think adding a wee bit more water and leaving it on low for the full 8 would be just fine.
The beans were perfectly cooked without much “exploding” out of their skin at all (a problem I’ve had in the past). The beany liquid could either be drained off for nachos or eaten as a thicker soup.
Perfect for chip dipping!
We made nachos, then quesadillas, which was last night’s dinner along with a salad of greens, avocados, and red peppers.
Ali says
They freeze well too, so you don’t have to eat them all at once 🙂
Irene says
You did great! I like that you seasoned them.
Here is my favorite way to do “plain” beans in the slow cooker: http://www.ayearofslowcooking.com/2008/10/cooking-dried-beans-in-crockpot.html
This web site describes how to cook them plain, then portion them out into freezer bags in “one can” sizes. When you need a can of beans, just pull a bag out of your freezer! If you find a sale on dried beans, it can be a real money saver. But if you find a sale on canned beans, and have space to store them, that can be cheaper!
I enjoy your blog. Thank you.
Lisa C says
I also started cooking beans in the crockpot this year- game changer! It’ so much easier (no babysitting the stove) and they turn out much better. I’ve got my eye on the Instant Pot but haven’t been able to justify it yet!
Linda @ thefitty says
Love the time saving aspect of slow cookers.
Kate says
I will have to try this! I am all about cooking with dried beans lately because they are so economical and a good source of protein, but I have the same problem as you. The black beans always seem to explode open and I hate it. Looking forward to seeing how the crock pot method works!
Kelli H (Made in Sonoma) says
MMM…they look great. I used to make black beans in my slow cooker once a week for a while. I loved adding jalapeño to the pot.
Amanda @ Slimplify Life says
Yum, thank you! These look so easy and delicious, I’ll definitely be trying this soon!
mary @ minutes per mile says
I’ve been wanting to get on the dried bean train for a while to save $$. Canned beans are definitely cheap, but dried beans are insanely cheap! Great protein alternative, too. Going to try this out next week and shall report back 🙂
Erin @ Her Heartland Soul says
Omg these look fabulous! Is it lunch time yet??
Elyse says
I so wish I had a slow cooker! It looks so easy to cook beans that way. Unfortunately, my husband is weird about things staying plugged in all day when we aren’t there, so we won’t be getting one anytime soon.
Matt says
Good in practice but man are they ever convenient! You can tell him that even the strongest slow cookers pull maybe an eighth of the power that a toaster uses. And the weakest ones are maybe a twentieth!
Another comparison: a DVR player uses about half the power of the average slow cooker while it’s running. Not the perfect comparison here because the DVR might run for an hour or two while you’re not home, but the point is that slow cookers are pretty dang safe overall, especially given that the manufacturers realize people typically use them un-monitored.
Chelsea @ TableForOne says
Those look delicious!! I think canned beans are so much more convenient, but if I cook dried beans, I cook a ton and freeze them in single or double portions.
Cheryl says
I cook black-eyed peas in the crock pot all the time… no need to soak ahead of time since they are cooking slow. The soaking is just to speed up the cooking process
KathEats says
I was afraid to try it without soaking, but I will next time to save a step!
Cheryl says
They still need to be rinsed and sorted (to pick out any stones or wonky beans)
Ashley @ Saving Money in your Twenties says
Alright, you miiiiight have convinced me to try to make beans again!! I tried it once wtih (I think?) just water, and then came out just kinda blahhh. Not good, not bad. So I figured I would stick with cans. But maybe I’ll try your method and see how it goes!! Thank you 🙂
Elise says
Only a teaspoon of salt for a whole pound of beans?! When I cook beans from scratch, I’m adding tablespoons of salt. Did you plan to add salt to the recipes you used the beans for? Otherwise I would imagine they would be extremely bland.
KathEats says
I added a teaspoon at the beginning and a teaspoon at the end. I like to keep the salt minimal so I can add depending on the recipe I use them for, but you certainly could add more!
sassygirl711 says
these look yummy! I am going
to try cooking them in my
zojirushi rice cooker tonite.
:=>
Anika Yael Natori, aka, The Josie Girl says
Oooo these would go perfect with my kids favorite cheese quesadillas..If i can get them to eat them: http://josiegirlblog.com/2015/05/01/raw-tortillas/
Christine Allen says
Looks great! I’m a fan of slow cooking large batches to use from for the week for salads, stews, etc. So cheap and easy!
Rita Weaver says
I’ve been making beans since I started learning how to cook. My grandparents are hispanic, so that was kind of their thing. I never salted with the initial cooking and use a lot more seasonings than that. You didn’t find them too bland?
KathEats says
They were not bland bUT they weren’t super seasoned either. I wanted to be able to use them in multiple recipes. If you have a spice blend you recommend please share!
Rita Weaver says
after you cook them initially (like you did), then I add about 8-10 fresh garlic cloves (pressed), onion (omit this since you don’t like, but I use a half diced), 2 tsp cumin, 1/2 cup red wine vinegar, salt and pepper, and 1 8oz can of tomato sauce. Toss in a couple of bay leaves and an envelope of achiote sazon seasoning. This is a Spanish seasoning that our local grocer sells but I live in South Florida and am not sure how readily available it is in other areas. Let this simmer for 20 min or so. The time it usually takes rice to cook. Serve over rice. Yum.
KathEats says
Sounds great!
[email protected] says
Great post! I love slow cooker beans and make them usually once a week. I like to alternate the beans I use, though.
Cassie says
I love black beans! I’m thinking of making myself a Mexican style omelet tomorrow for breakfast!
JB says
First time commenting (read your blog for aaaaaaaaaages and love it!!) but so inspired by this idea because I have been looking to use my slow cooker more going into our New Zealand winter. Although, I’m such a garlic fiend I would probably need like 10 cloves to do the job – were just 3 okay, or would you recommend more? Although I know you have are a super-taster, so you might be more sensitive – I’m pretty sure I’m not!
KathEats says
If you love garlic by all means use more!
Tina says
Great post, Kath! Love your blog. Can’t wait to try these in my slow cooker. Quick question about the kidney beans. Do you know if the toxin issue applies to canned kidney beans? I make a chili recipe in the slow cooker and add a can of kidney beans. Wondering if I run the risk of the toxins or if that only applies to dried beans?
Thanks!
KathEats says
Canned kidneys are fine straight out of the can!
Tina says
Thanks, Kath!
Jenni says
Hi Kath,
Thanks for the great tip!
I had a slow cooker given to me as present years ago and after a while the novelty wore off.
It ended up in the cupboard with some other gadgets that at the time seemed like a great idea but turned out to be too finicky.
This gives me a chance to resurrect that old slow cooker and get it going again.
Alice says
Why do you have to soak black beans?
Are they like chick peas in the sense that they need soaking to remove toxins (so I read).
Thanks
KathEats says
It just decreases the cooking time. Kidney beans are the only ones with the toxin