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.
- Maryurys Connolly/Demand Media