How To Cook Black Beans In The Crockpot And How To Freeze Them Recipes
SIMPLEST SLOW COOKER BLACK BEANS
Notes: Don't be afraid to make these ahead of time, as they continue to develop more flavor as the beans sit in their cooking liquid. Olive oil is something I always add to my slow-cooker cooked beans (see here). I think it adds flavor, especially once the beans finish cooking and are cooling in the flavorful cooking liquid. Feel free to omit if you wish. Pepper flakes: if you like a little bit of spice, add the the chili flakes; if you don't, omit or use less. 1 teaspoon will not make for especially spicy beans, but there will be a nice kick. To make these in the Instant Pot, into the Instant Pot add all of the ingredients listed below along with 6 cups of water. Start with 2 teaspoons kosher salt. Turn the valve to sealing. Set the IP to Manual, High Pressure, 30 minutes. Let it release naturally for at least 20 minutes. Uncover. Taste. Add more salt (I often add 1 to 2 more teaspoons of salt) to taste.
Provided by Alexandra Stafford
Categories Beans
Time 8h5m
Number Of Ingredients 7
Steps:
- Place the beans, onion half, bay leaf, garlic, 2 teaspoons kosher salt, pepper flakes (if using), and olive oil (if using) into a slow cooker. Cover with 8 cups of water. Cover pot. Cook on high heat for 6 to 8 hours or until the beans are done, but start checking at the 4-hour mark - all slow cookers are different and times might vary, too, depending on the age of your beans.
- Taste. Add more salt to taste. I add 2 more teaspoons, but start with 1 or a 1/2 teaspoon and adjust from there. Note: When you first taste a bean, do not expect to be wowed. The beans develop more flavor as they cool in their cooking liquid, which will continue to season them. As noted above, I find they taste even better on day 2.
- Store the beans in their cooking liquid. I love these deli quart containers for this purpose. I freeze the beans in their cooking liquid in these quart containers as well.
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- Place the beans in a slow cooker and cover by several inches with distilled water. Let soak overnight.
- Cut the onion into quarters and add to the beans, along with the garlic cloves. Add more water to the beans, if needed, and cook on low until soft, about 8 hours. When there is about 1 hour left for the beans to cook, add the salt.
- Beans can be used immediately or refrigerated for a couple days. To freeze, I like to divide them into portions about the size of a 15 oz can and freeze them in jars. I add the liquid from the beans for freezing. To use, defrost overnight in the refrigerator, or on defrost in the microwave.
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