Ingredients
Beans and Water
- 1 lb dry black beans
- Distilled water (enough to cover beans by several inches)
Flavorings
- 1 large onion, quartered
- 1-2 garlic cloves, smashed
- 1 tablespoon salt (or to taste)
Instructions
- Soak the Beans: Place the dry black beans into the slow cooker and cover them by several inches with distilled water. Let the beans soak overnight, which helps to hydrate and soften them before cooking.
- Add Flavor and Cook: After soaking, cut the large onion into quarters and add it to the beans along with the smashed garlic cloves. If necessary, add more water to ensure the beans remain well submerged. Set the slow cooker to low and cook until the beans are soft, about 8 hours.
- Season with Salt: Approximately one hour before the beans finish cooking, stir in the tablespoon of salt, adjusting to taste. This timing ensures the beans become tender before salt is added, which can sometimes interfere with softening.
- Store the Beans: Once cooked, the beans can be used right away or refrigerated for a couple of days. For longer storage, divide the beans into portions roughly the size of a 15-ounce can, including the cooking liquid, and freeze them in jars. To use frozen beans, defrost overnight in the refrigerator or use the microwave’s defrost setting.
Notes
- Using distilled water helps prevent mineral interference in bean softening.
- Soaking beans overnight reduces cooking time and improves digestibility.
- Salt is added late in the cooking process to avoid toughening the beans.
- These beans can be used in a variety of dishes like soups, salads, burritos, or as a side.
- Make sure to check the liquid level during cooking and add more water if it gets too low.
- Prep Time: 8 hours (includes soaking time)
- Cook Time: 8 hours
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: Latin American
- Diet: Vegetarian
