How long do you cook black beans in a slow cooker?

The cook time for slow cooker black beans depends on whether they’re soaked or unsoaked. Soaked black beans : 6 to 7 hours on LOW or 3 to 4 hours on HIGH. Unsoaked black beans : 7 to 8 hours on LOW or 4 to 5 hours on HIGH. It’s best to check for doneness toward the end of the cook time. The beans should be soft but not mushy. Cooking times can vary depending on your slow cooker model, the age of your beans, and whether salt was added too early.

Which beans should not be cooked in a slow cooker?

Not all beans are ideal for the slow cooker without precautions. Kidney beans in particular contain a natural toxin called phytohaemagglutinin, which can be harmful if not destroyed through proper boiling. While slow cooker black beans are safe to cook from dry, kidney beans should be boiled for 10 minutes first before slow cooking to neutralize toxins. Always research bean varieties before slow cooking.

How long do beans take in a slow cooker?

On average, most dry beans—including slow cooker black beans —take between 6 to 8 hours on LOW or 3 to 5 hours on HIGH , depending on whether they’re soaked. Soaked beans always cook faster and more evenly. The slow cooker method ensures the beans come out tender and infused with flavor, especially when cooked with spices, salsa, and aromatics.

Is it okay to cook black beans without soaking?

Yes, it’s completely okay to make slow cooker black beans without soaking. The slow cooker is gentle enough to cook unsoaked beans to tenderness. Just be sure to give them extra time—about 7 to 8 hours on LOW or 4 to 5 hours on HIGH. While soaking helps reduce phytic acid and can improve digestibility, it’s not a must for successful cooking. Many home cooks love the convenience of tossing dry black beans straight into the slow cooker.

Slow Cooker Black Beans: The Best Budget-Friendly Recipe (4 Easy Steps)

Description

These are the BEST slow cooker black beans ever! Full of flavor, a total crowd pleaser and naturally vegetarian, gluten free and dairy-free.

Ingredients

▢1 1/2 cups dried black beans, picked over, rinsed, soaked overnight and rinsed again

▢1 cup salsa (I used mild since I was serving it to children)

▢2 bay leaves

▢1 medium yellow onion, peeled and diced

▢1 1/2 cups bell pepper, deseeded and diced

▢1 tbsp ground cumin

▢1 tbsp dried oregano

▢1 tbsp garlic powder, or to taste

▢4 cups water or broth

▢1-2 tbsp coconut oil or olive oil, (optional, but it adds a richness to the beans many enjoy)

▢1/2 tbsp salt**, or to taste

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Instructions

Combine ingredients **EXCEPT SALT** in your slow cooker. You will add this after cooking.

Cover and cook on high for 3-4 hours (checking after 3 hours to see if the beans are done) or on low for 6-7 hours (checking after 6 hours to see if beans are done).

Once the beans are done cooking, remove the bay leaves. THEN, stir in salt.

Enjoy warm! Use a slotted spoon to drain off extra liquid and serve beans over rice, quinoa or a salad. Top with avocado, extra salsa or shredded cheese.

If storing leftovers, allow beans to cool completely before transferring beans and some of the cooking liquid to an air-tight container. Store beans in fridge for up to 5 days or in freezer for up to a month.

Notes

Store in the fridge for 5 to 6 days or freeze for up to 3 months. Defrost overnight in the fridge before using. To reheat beans either microwave them for a few minutes or warm them in a pan over medium-low heat until piping hot.

Nutrition

Serving Size: 6
Calories: 114kcal
Sugar: 3g
Sodium: 1378mg
Fat: 3g
Saturated Fat: 2g
Carbohydrates: 18g
Fiber: 6g
Protein: 5g