Slow Cooker Black Beans

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Slow Cooker Black Beans recipe is a challenge for many. Maybe you’re thinking right now what’s challenging about slow cooking? That’s where you’re wrong, because this recipe is not about how long the slow cooker’s been sitting. It’s way more than that. And there’s one key to achieve the softness perfection of this recipe which many may have tend to overlooked. Using distilled instead of tap water, all the way. Simple as that. Why? Because sometimes, the tap water will have too many minerals in it, making it so that the beans will never soften. [1] Even if you slow cook it for 8 hours or so.

These homemade Slow Cooker Black Beans are way cheaper and of course, more tastier than the canned ones. Store it in jars to your freezer and you’ll have it for a month.

Preparation Times:

Slow Cooker Black Beans

Equipment:

Slow cooker

Ingredients:

1 lb dry black beans
Distilled water
1 large red onion
2-3 garlic cloves
1 tbsp salt

Instructions:

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.
Let it cool for a bit and you may consume it immediately.
To store, place them in closed jars (adding the liquid components) and freeze. To use, defrost overnight or defrost in the microwave.