Secret-Ingredient Slow Cooker Black Beans

This slow cooker black beans recipe is definitely one of our favorite “set it and forget it” dishes in the kitchen! Forget about slaving away while cooking beans at the stovetop. Using a slow cooker can easily turn your dried beans into something that’s flavor-packed, tender, and comforting!

This is one the easiest, tastiest, and most budget-friendly slow cooker recipes you will come across! I love making a big batch of these beans weekly, and keep them on hand for rice bowls, quesadillas, nachos, you name it! It’s simple, versatile, packed with nutrition, and deliciously flavorful. Happy eating!

Why These Beans Are Simply the Best

• It’s hassle-free since the slow cooker does all the cooking.
• It’s so flavorful, thanks to the blend of seasonings and spices.
• A budget-friendly meal option, as black beans are relatively affordable.
• Black beans are a great source of fiber and plant-based protein.  
• Uses a special ingredient, boosting the flavors and making it taste extra delicious!
• It’s easily customizable! Feel free to add other veggies (like carrots, celery, or bell peppers) if you would like to make the dish more filling.
• Versatile! Can be served as a snack, a topping, or a side dish. Try our recommendations below on how to serve them.  
• Gluten-free, vegan, and vegetarian. 

You’ll Need These Ingredients

• Dried Black Beans – The main ingredient! Be sure to rinse and then drain them well before using them in this recipe. 

• Red Onion – Gives the beans a slightly sweet, slightly tangy flavor. 

• Garlic Cloves – Imparts a savory flavor and a garlicky aroma to the dish. 

• Dried Oregano – Gives the beans a warm, earthy taste. 

• Cumin Seeds – Provides a nutty, slightly spicy flavor to the dish.
  • You can also use ground cumin as a substitute. 

• Dried Chipotle Chile – This is my secret ingredient! It adds a lovely subtle heat and smoky flavor to the black beans. Chipotle is my favorite, but feel free to experiment with other dried chiles.

• Vegetable Broth – Provides an umami-rich base that adds complexity and a robust flavor to the beans. Additionally, it keeps the beans hydrated as they cook in the slow cooker.
  • Water can be used if you don’t have vegetable stock on hand.

• Lime juice – Adds a citrus touch that brightens the dish.
  • You can use either freshly squeezed lime juice or store-bought juice.

• Salt – Enhances the flavors of the dish. 

• Cilantro – Adds a burst of freshness and color to the finished dish. If you aren’t a cilantro fan, feel free to omit it or use a different fresh herb instead. Parsley and oregano would be my top alternatives!

How to Make Slow Cooker Black Beans

1. Place the beans, onion, garlic, oregano, cumin, dried chile, and stock or water into your slow cooker, and stir everything together.
2. Cook on high for 4 to 5 hours or on low for 8 to 10 hours.
3. Once the beans are tender and most of the liquid has evaporated, remove the dried chile if you prefer a milder dish. If you enjoy extra heat and flavor, leave it in and mix the softened chile into the beans.
4. Add the lime juice and salt. Mix well.
5. Optionally, top with fresh chopped cilantro before serving. Enjoy!

Expert Tips

• Rinsing black beans is a must before using them! This way, you can remove any dirt, debris, or small stones.
• If you’re cooking on a stovetop, it’s best to soak the beans first. With a slow cooker, you can skip this step.
• Don’t add salt until the end of the slow-cooking process or just as the beans have finished cooking. Adding the salt too early on might make the beans more resistant to cooking and less able to absorb water, making them tough even after hours in the slow cooker.
• Cooking at low temperatures will allow the beans to absorb flavors longer and cook more evenly.  
• Use a fork and press into the beans to check their tenderness and see if they’re done. Once they’re cooked, they should be soft and easily mashable. Since cooking time may vary, you’ll need to check often (starting at the 4-hour mark) to ensure the beans won’t get burned or overcooked.

My Favorite Ways to Serve These Beans

• Topped with avocado, cheese, Greek yogurt, or sour cream.
• Mixed with greens, tomatoes, jalapeno peppers, and other crunchy veggies.
• Paired with rice. Try it with plain white rice or experiment by trying it out with Pineapple Rice, Pesto Rice, or even Garlic Fried Rice. 
• Served over quinoa. 
• Served with tacos alongside any of these Tasty Taco Side Dishes.
• Spread inside of cheese quesadillas with a dash of hot sauce.
• As a side dish to veggie mains like Cabbage Steaks or Quinoa Stuffed Acorn Squash. 
• Mashed and used as a dip for chips.

Storing Crockpot Black Beans

To store leftovers, allow the cooked black beans to cool completely. Next, transfer the beans along with some of their cooking liquid into airtight containers and store them in the fridge. This way, they can last for up to five days. You can also store them in the freezer, and they’ll be good for about three months. 

You can reheat large batches of black beans in a pot on the stovetop. Smaller batches, on the other hand, can be reheated in the microwave.

If reheating frozen beans, thaw them overnight in the fridge first. 

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