Dry black beans complement rice dishes, as well as Mexican and Latin American cuisine. The small black, glossy dried beans typically require a long soaking time prior to cooking to help rehydrate them so they become tender and palatable. Preparing them in a Crock-Pot, or slow cooker, requires minimal effort and no long soaking. There's still some preparation prior to placing the beans in the Crock-Pot, but you can do it immediately before you begin slow cooking them.
Place the dry black beans in a saucepan with enough water to cover them them completely. Cover the pan and bring the water to a boil over medium-high heat.
Boil the beans for 10 minutes. Drain off the cooking water before placing the beans in the Crock-Pot.
Add 4 cups of water to the Crock-Pot. Pour 2 cups of beef, chicken or vegetable broth into the Crock-Pot or use another 2 cups of water.
Fit the lit onto the Crock-Pot. Cook the beans on low for 6 to 12 hours, or until they reach the desired tenderness. Alternatively, cook the beans on high for four to six hours.
Set the Crock-Pot to the warm setting at the end of the cooking time if you are not serving the black beans immediately.
Add salt, garlic powder and other desired seasoning to the beans before serving them. You can also replace up to a cup of the water with prepared salsa or crushed tomatoes, if desired.
Avoid removing the lid during the cooking time, as the escapes from the Crock-Pot and slows down the cooking process.