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Slow Cooker Black Beans

No soaking necessary for these easy Slow Cooker Black Beans. Enjoy them whole or refried style for a healthy side dish.
Prep Time 10 mins
Cook Time 6 hrs
Course Side Dish
Cuisine American, Mexican
Servings 6 Cups
Calories 173 kcal


  • 1 Pound Dried Black Beans (2 Cups)
  • 2 Tablespoons Paprika
  • 2 Tablespoons Onion Powder
  • 2 Tablespoons Garlic Powder
  • 1 Tablespoon Salt
  • 1 Tablespoon Cumin
  • 1 Tablespoon Oregano
  • 1/2 Tablespoon Pepper
  • 1 Medium Onion (quartered)
  • 6 Cups Water


  • Rinse died black beans and pick out any broken beans.
  • Pour the beans into a 6 quart slow cooker.
  • Add all spices and onion.
  • Mix in the water.
  • Cook on high for 6 hours or low 8-10 hours.
  • Drain and serve or store in the refrigerator or freezer in an airtight container.

Refried Style Instructions

  • Reserve the cooking liquid when you drain the beans in a separate bowl.
  • Return the drained beans to the slow cooker and add 1 cup of the cooking liquid.
  • Use an immersion blender to start blending the beans.
  • Continue to blend until the beans are smooth.
  • If the beans are too thick, add 1/2 cup of the cooking liquid at a time and fully blend before adding more, until you reach your desired consistency.
  • Serve immediately or store in an airtight container in the refrigerator or freezer.


Some great optional toppings are:
  • Cheese! Cheddar, Jack, Cotija!
  • Cilantro
  • Green Onion
  • Sour Cream or Greek Yogurt
  • Salsa
  • Avocado
  • Jalapeños 
Keyword Gluten Free, Meal Prep, Slow Cooker, Vegan