Crock Pot Black Beans

October 23, 2014

We love black beans in our home and as a matter of fact, we eat them at least once a week. Not only because they are a cheap staple ($2.99lb dry bean bag, Whole Foods) but mostly because they are incredibly nutritious and full of vitamins and minerals. Black bean benefits range from

  • Digestive Tract benefits
  • Blood Sugar regulation
  • cardiovascular benefits
  • various antioxidant and anti-inflammatory phytonutrients
  • Studies connecting black beans reducing risk of certain cancers, particularly colon cancer
  • High in folate, fiber, copper, manganese, Vitamin B1, Phosphorus, protein, magnesium and iron

With all these incredible benefits and the ability to buy them organic at a cheap price this is a must have staple in your families diet! Buying a bag of dry beans can seem intimidating. Your first thought is what in the world do I do with them?! I used to think the same thing before getting married but now that I have been making them for 10 years, let me put yours fears to rest! Yesterday for the first time I decided to try cooking my beans in the crock pot! I knew I had a busy day of running errands and didn’t have time to sit and nurse the beans and wanted to try this out. I was so impressed with the ease and softness of the beans! I will always make beans in the slow cooker from now on! ( Don’t mind my dirty crockpot….I spilled a little pouring the beans in :))

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2 lbs of dry beans (To make for the next 2 weeks) Put them in a strainer and rinse. I presoaked them in water over night (presoaking beans makes them easier to digest and lessens the effects of flatulence)


Rinse beans again and put in crockpot. Add enough water to rise 2 in above the beans. Cook on HIGH between 3-5 hours until beans are soft.  Check on the beans periodically, you may need to add more water. At the last hour add seasoning. I cut fresh garlic and onions sautéed in olive oil in a skillet and then add to the crockpot. Salt & Pepper or any other seasoning to your liking.

Serve and put leftover in fridge or freezer. We add Quinoa, avocado, salsa and organic corn chips to make a yummy black bean bowl!

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