HOW TO MAKE BLACK BEANS PERFECT EVERY TIME | Slow Cooker Black Beans | Stacey Flowers
Making black beans from scratch in a slow cooker is one of the simplest and most rewarding things you can do in the kitchen. Dried black beans are far more economical than tinned, and many people find them easier to digest when cooked slowly at home. Simply soak your beans, add them to the slow cooker with water, aromatics, and seasoning, then let the slow cooker do all the work. The result is beautifully tender, flavourful black beans perfect for serving over rice or adding to other recipes.
Watch: HOW TO MAKE BLACK BEANS PERFECT EVERY TIME | Slow Cooker Black Beans | Stacey Flowers
Original recipe video — click to play
Ingredients
Main
- 450 g dried black beans, rinsed, sorted, and soaked overnight
Soaking overnight reduces cooking time and improves digestibility
- 1 litre water
Enough to cover beans by about 5 cm (2 in)
Aromatics & Seasoning
- 3 cloves garlic cloves, minced
- 1 medium onion, diced
- 1 leaf bay leaf(optional)
Remove before serving
- 1 tsp ground cumin(optional)
- 1 tsp salt
Add salt in the last 1-2 hours of cooking to prevent beans from toughening
Adjust to taste
- ½ tsp black pepper
Add with salt in the last 1-2 hours
Method
- 1
Sort through the dried black beans, discarding any stones or damaged beans. Rinse them thoroughly under cold running water.
~5 mins - 2
Place the rinsed beans in a large bowl and cover with plenty of cold water. Leave to soak overnight, or for at least 8 hours. Drain and rinse again before cooking.
~8 hrsTip: Soaking is important for even cooking and better digestibility
- 3
Add the soaked and drained black beans to the slow cooker along with the diced onion, minced garlic, bay leaf, and ground cumin (if using).
~5 mins - 4
Pour in enough fresh water to cover the beans by about 5 cm (2 inches). Give everything a gentle stir.
~2 minsTip: Do not add salt at this stage as it can toughen the beans
- 5
Cover with the lid and cook on Low for 8 hours or High for 5 hours, until the beans are completely tender.
~8 hrsTip: Cooking time may vary depending on the age of the beans
- 6
In the last 1-2 hours of cooking, season with salt and black pepper. Stir gently and replace the lid.
~2 minsTip: Adding salt earlier can prevent beans from softening properly
- 7
Once the beans are tender, remove the bay leaf. Serve over rice or use in your favourite recipes. Store any leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
~3 mins
Nutrition
Detailed nutritional information is coming soon. For now, we recommend using a tool like MyFitnessPal to calculate values for your specific brands and quantities.
Frequently Asked Questions
Soaking is highly recommended as it reduces cooking time, helps the beans cook more evenly, and can improve digestibility by breaking down some of the complex sugars that cause bloating. If you skip soaking, you may need to add 2-3 extra hours to the cooking time on Low.
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