This was so easy I don’t know why I didn’t try making my own black beans sooner. These slow cooked black beans have way more flavor than any canned beans you buy. It was super easy and economical too! A 1 pound bag of dried beans is just over a $1 and you end up with a crock pot full of beans! They can be put into freezer bags or freezer containers and frozen for future use.
Black Beans – Slow Cooker
- 1 pound dried black beans, rinsed with cold water and any broken beans or pebbles tossed out
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 bay leaves
- 2 teaspoons ground cumin
- 2 teaspoons salt–or to taste
- 2 tablespoons jalapeno pepper, minced, optional – ( I didn’t use it this time)
- 6 1/2 cups water
- Juice of one lemon or lime
Combine all ingredients except lemon or lime juice in slow cooker, cover and cook on high for 3-5 hours or until beans are tender. Mine took about 4 hours. Add lemon or lime juice and stir. Left over beans can be frozen in freezer bags or freezer safe containers for future use.
Servings Size: 1/2 cup
Nutritional Information
Per Serving: 135 Calories; 1g Fat (4.1% calories from fat); 8g Protein; 25g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 362mg Sodium (According to WW Complete Food Companion 1/2 cup black beans is 2 WWPPs. Using the nutritional information for this recipe the WWPPs calculate to 3 for 1/2 cup.)
Recipe Adapted from Smitten Kitchen and Mom’s Kitchen Handbook
To read more about cooking your own beans see the post where I talked about it here.
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