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.
- 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!
- Green Onion
- Sour Cream or Greek Yogurt