How To: Slow Cooker Black Beans

Cafe Johnsonia: How To: Slow Cooker Black Beans. These look so good I am going to make them today.#Beans#Black Beans

In the comments below, you can read what other readers have added to make the recipe their own. Totally add cumin, oregano, paprika, chili powder, or other chopped veggies like celery, chilies or bell peppers. I prefer to make a large plain batch of beans and add those other spices and ingredients when I’m making a recipe with the cooked beans. I think of them and use them the same way I do canned beans. But by all means, spice it up!

One of the best things we do is add a ham bone to the pot. (Yes, there’s salt in that, but it hasn’t made too much of a difference like adding plain salt has.) It becomes the base of Brazilian feijoada (black bean and meat stew) to which we add other meats and sausages.

How To: Slow Cooker Black Beans , By Best Recipes Demat .

Cafe Johnsonia: How To: Slow Cooker Black Beans. These look so good I am going to make them today.#Beans#Black Beans

Total time: 20 minutes
Servings: 4 Servings

Ingredients :

• 1 lb. black beans, picked over to remove broken or wrinkled beans or small stones
• 6 cups water
• 1 onion, halved or diced
• 2-3 whole garlic cloves
• 1 bay leaf
• 1 tablespoon salt (this seems like a lot, but is fine with this much water, you can use less)

Instructions :

• Place the beans in a big bowl, cover with water, agitate the beans a few times to remove any dirt, drain in a colander and rinse again.
• Place black beans, onion, garlic cloves, and bay leaf in a slow cooker. Add water.
• Cook on high for about 3-4 hours, testing after 3 hours. To test doneness, spoon out a few beans and blow on them. If the skins peel back, they beans are ready. Taste just to make sure. If all of the water has been absorbed, add more. Beans must stay completely covered to prevent them from burning. If cooking on low for 6-8 hours, test the beans at the 6 hour point.
• Add the salt and let cook, or sit with heat off for another 20-30 minutes, to absorb the salt. Remove the bay leaf, garlic cloves, and onion before using, if desired.
• Use immediately, or allow to cool before transferring beans and some of the cooking liquid to a zipper-lock freezer bag or airtight container and refrigerate for up to 1 week, or freeze up to 3 months. If freezing, flatten bag in freezer--it makes for easier defrosting. Defrost in warm water.