Skip the canned beans - make black beans from scratch in the slow cooker with this easy, hands-off recipe. Dried beans are cooked in a crockpot with fresh herbs and spices until perfectly tender and flavorful. It's an effortless and delicious side dish that's sure to impress!
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Black beans are a staple in my kitchen, and for good reason! They're incredibly versatile and an effortless addition to my dinner rotation. I like to add them to my turkey chili and bean and cheese tacos, or serve them with my Spanish rice recipe.
And this method is the basis for my refried black bean recipe.
📖Why My Recipe Works
- Stock- Instead of water, we're using chicken broth to cook the black beans for a richer flavor.
- Cooking the beans low and slow allows them to fully absorb all the flavors of the aromatics, fresh herbs, and spices.
🧾Ingredient Notes
- Black Beans- I used dried beans and soaked them overnight. Don't use canned beans for this recipe.
- Chicken Broth- Substitute with vegetable broth for a vegan option. Use low-sodium broth so you have more control over the saltiness.
- Onions- You can use yellow or white onions. You can also use shallots for a milder onion flavor.
- Red Bell Pepper- Adds sweetness to the beans. You can use green, orange, or yellow bell peppers.
- Garlic- Fresh garlic is always best, but you can substitute with garlic powder or garlic paste if needed.
- Cumin- Adds a warm, earthy flavor.
- Spicy Version- For a spicy kick, you can add diced jalapeños or a pinch of cayenne pepper.
⏲️How to Make Black Beans in a Slow Cooker
- Soak the beans in water overnight to reduce the cooking time and help them cook evenly.
- Add the beans to the slow cooker first, then stir in garlic, onions, peppers, fresh herbs, and the spices to coat the beans evenly. Add the chicken broth and cook on low for 6-8 hours or on high for 3-4 hours.
- Once the beans are tender, season to taste with salt and pepper. You can also add more cumin or chili powder. Serve and enjoy!
🥗What to Serve with Black Beans
These delicious black beans are a delicious side dish on their own, but you can also use them for recipes that call for black beans. Think tacos, burritos, salads, and soups. I love adding them to my sweet potato nachos, layered taco dip, and Southwest jackfruit salad!
👩🏻🍳 Expert Tip
It's best to cook the beans on the low setting. It allows them to cook more evenly and prevents them from becoming mushy.
More Mexican Side Dishes
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📖 Recipe Card
Slow Cooker Black Beans with Peppers and Onions
Ingredients
- 16 ounces dried black beans
- 1 medium onion diced
- 2 medium red bell peppers diced
- 4 cloves garlic minced
- 2 teaspoons cumin
- ½ teaspoon kosher salt
- ⅓ cup minced fresh oregano or 3 teaspoons dried
- 2 bay leaves
- 4 cup chicken broth or water with a bullion cube
Instructions
- Place the dried beans in a large bowl, cover them with at least 2 inches of water, and let them soak at room temperature overnight.16 ounces dried black beans
- Drain the beans, add to the slow cooker with the remaining ingredients except the stock. Stir to combine before adding the stock. Cover and cook on low for 6 to 8 hours or high for 3 to 4.1 medium onion, 2 medium red bell peppers, 4 cloves garlic, 2 teaspoons cumin, ½ teaspoon kosher salt, ⅓ cup minced fresh oregano, 2 bay leaves, 4 cup chicken broth
- Season to taste with salt and pepper. Remove the bay leaf before serving.
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