Slow Cooker Black Beans
Author:Foolproof and delicious Slow Cooker Black Beans! This easy, no-soak recipe yields tender and delicious black beans with barely any hands-on time. Make them a meal, serve as a side or stuff your tacos, burritos and quesadillas with them!
Ingredients
- 2½ cups (450 grams) dried black beans , do not soak them
- 1 medium onion , diced
- 4 cloves garlic , chopped finely
- 2 teaspoons chili flakes , or 1 fresh chili (you can omit the chili if you prefer)
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 large bay leaf
- 1 teaspoon dried mint , or thyme
- 3 cups (720 ml) vegetable stock
- 3 cups (720 ml) water
- 1½ teaspoons salt , plus more to taste as required
- Juice of one lime
INSTRUCTIONS
SLOW COOKER
- Place all of the ingredients except the salt and lime into your slow cooker.
- Cook on high for 3 to 4 hours or low for 7 to 8 hours.
- Once cooked, season with plenty of salt, then squeeze in the juice of the lime. Give it a good stir then serve.
NOTES
Store in the fridge for 5 to 6 days or freeze for up to 3 months. Defrost overnight in the fridge before using. To reheat beans either microwave them for a few minutes or warm them in a pan over medium-low heat until piping hot.
NUTRITION
Serving: 1serving | Calories: 210kcal | Carbohydrates: 39g | Protein: 13g | Fat: 1g | Saturated Fat: 1g | Sodium: 869mg | Potassium: 888mg | Fiber: 9g | Sugar: 3g | Vitamin A: 399IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 4mg
