If you’re still using canned beans for your meals, I’m about to change your life! Slow cooker black beans are simple and inexpensive to make. Plus, they deliver an alpha-gal friendly, delicious side dish that makes you look like you put in way more effort than you did.
The information provided on this site is based on my personal experience living with alpha-gal syndrome. I consistently cite and link to expert sources, but nothing published on this site should be perceived as medical advice.
Alpha-gal sensitivities vary by person. You should understand your dietary restrictions, making any adjustments needed, and directing any questions to your physician.
Canned beans are convenient, but they can be pretty bland. Homemade black beans are fresher and can be seasoned exactly how you like. Using a slow cooker makes the whole process ridiculously easy. Just toss everything in, let it cook low and slow, and boom — you’ve got tender beans ready to add flavor-packed, alpha-gal friendly protein to any meal.
In This Article
Why I Like to Cook My Own Beans
There’s something incredibly satisfying about cooking your own beans. Let’s start with the numbers: one pound of dried beans is around two cups, which yields about six cups of cooked beans. That’s roughly the equivalent of four cans, but with way more flavor and control over ingredients.
For the price of one can of organic beans, I can get about four times as much food by making them myself. Sure, I add onions, broth, and spices, but those extras are inexpensive — and the flavor difference? Totally worth it!
Do I Have to Soak the Beans?
Ah, the great bean debate: to soak or not to soak? Both camps make solid points, and honestly, it’s your call.
The pro-soakers say that this step helps the dried beans cook faster and may reduce post-bean gassiness. Hooray for fewer tummy troubles!
On the other side of the aisle, the anti-soakers say that skipping this step results in more flavorful beans and makes prep faster, especially if you’re prone to forgetting to soak them. Either way, rinsing your beans is non-negotiable—no one wants random bean bits or dirt in their food!
How to Make Black Beans in a Slow Cooker
One of the best ways to prepare black beans is in the slow cooker, because it’s so simple! Follow these steps and you’ll be serving up the tastiest beans in no time:
- Add Ingredients: Throw your dried beans, diced onion, liquid (this slow cooker black bean recipe uses a combination of broth and water) and spices into the slow cooker.
- Cover and Cook: Set your slow cooker to high and let the beans cook for 3-4 hours or on low for 6-7 hours.
- Remove Bay Leaves: Once the beans are cooked, fish out the bay leaves. You don’t want a crunchy leaf surprise in your meal!
- Add Lime Juice and Salt: You won’t want to skip this step, because it really brings the beans to life.
- Enjoy!: Use a slotted spoon to drain any excess liquid and enjoy your black beans as a side dish or in your favorite Latin American-inspired dishes.
Tips for Success
Here are a few tips to ensure that your slow cooker black beans are as perfect as possible:
- Rinse the beans: This gets rid of dirt and broken pieces.
- Use stock or broth for extra flavor: Whether you use the amount recommended in the full recipe below or a little less, be sure to use broth for at least a portion of the liquid for richer-tasting beans. Both chicken stock and vegetable broth are alpha-gal friendly as long as they aren’t hiding any unsafe ingredients.
- Salt at the end: Wait to salt until after cooking to ensure that your beans are consistently tender.
- Lime juice for the win: Don’t skip the lime — it adds a bright flavor that makes everything taste fresher.
Ways to Enjoy Slow Cooker Black Beans
These easy slow cooker black beans are a perfect side dish for Mexican foods like tacos, enchiladas, quesadillas, and burritos. However, there are many other delicious ways to enjoy them including:
- In casseroles for an easy, protein-packed addition
- In salads to give your greens a hearty twist
- Over baked potatoes or sweet potatoes for a cozy, filling meal
- On nachos (because, duh, nachos need beans)
- In egg-forward breakfast dishes for a savory, filling start to your day
How to Store Leftover Black Beans
Got leftovers? No problem! Just let your beans cool completely, then transfer them to an airtight container. Store them in the fridge for up to five days, or freeze them for up to a month.
Sage Advice: Freeze your leftover beans in portion-sized batches so you can thaw just what you need!
Creative Ways to Use Leftover Black Beans
In addition to eating your beans in the ways listed above, you can use leftover slow cooker black beans by:
- Blending them into soups: Toss your beans into a blender with broth and spices for a creamy black bean soup.
- Making veggie burgers: Mash them up with breadcrumbs, spices, and veggies, then pan fry.
- Whipping up black bean hummus: Swap out chickpeas for black beans, and you’ve got a delicious twist on the classic dip.
- Stuffing bell peppers: Mix black beans with rice or quinoa, tomato sauce, and spices, then stuff into bell peppers for a flavorful meal.
Simple Slow Cooker Black Beans
Ingredients
- 1 lb dried black beans rinsed (and soaked overnight if desired)
- 1 cup red onion diced
- 6 cloves garlic minced
- 4 cups chicken broth substitute vegetable stock to make this dish vegan and vegetarian
- 2 cups water
- 1 teaspoon ground cumin
- 2 teaspoons dried oregano
- 2 bay leaves
- 2 teaspoons fresh lime juice
- Salt to taste
- Chopped cilantro optional
Instructions
- In a large slow cooker, add the rinsed black beans, diced red onion, minced garlic, chicken broth, water, cumin, oregano, and bay leaves. Stir gently to combine.
- Cover and cook on high for 3-4 hours or low for 6-8 hours until the beans are tender.
- Discard the bay leaves.
- Add the lime juice, and season with salt to taste.
- Sprinkle with a bit of chopped fresh cilantro when serving, if desired.
Nutrition
Please Note: Nutrition information is automatically calculated. It should only be used as an approximation.
Thank you for sharing this alpha-gal friendly recipe
This worked perfectly! I doubled the recipe and froze some of the leftovers for meal prep.