How do I make black beans
How to make black beans in the slow cooker, with tips for stove top cooking and storage.
Equipment
- 1 Slow Cooker
Ingredients
- 1 pound dried black beans
- 1 small onion, quartered and peeled
- 5 cloves garlic peeled
- 4 tsp kosher salt
- 10 cups water
Instructions
- In a large bowl, carefully sift through the beans to check for any rocks or debris.
- Add the beans to the bowl of a slow cooker. Add the onion, garlic, 2 tsp of kosher salt and 10 cups of water.
- Set on low and cook for 6-7 hours, until the beans are soft, but not mushy. Add the remaining 2 tsp of kosher salt and let sit for 10 minutes.
Notes
- Store cooled beans in freezer bags portioned with 1.5 cups of beans and .5 cups of liquid. This is equivalent to 1 can of beans, so perfect for recipes. Store in the freezer up to 6 months, until ready to use.
- Store cooled beans in an airtight container in the fridge for up to 4 days.
- Need your beans to be ready in less time? Add 1/4 tsp of baking soda and set the slow cooker on high. Your beans should be ready in 2-3 hours.
- Don't have a slow cooker? No problem! Add all the ingredients to a large pot, bring to a boil, stir and drop the heat to low. Let simmer on low for 4-6 hours, adding additional water as needed. You can also try adding 1/4 tsp baking soda for an even shorter cook time.