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Slow Cooked Black Beans

Ever wonder if it is worth it to buy the dried beans versus canned beans? Typically we have you buy canned beans on a big cooking day as they are certainly a time saver. But if you are looking to save a little more money or you don’t like the idea of chemicals that may be present in the can, then slow cooking is an easy way to prepare a bag of dried beans. You can freeze them in two cup portions for easy use in recipes, or you can prepare them the day before your big cooking day to use in your freezer recipes.

This method gives the added advantage of soaking the beans in vinegar to start breaking down the phytic acids which make beans (and grains) difficult for some people to digest (hence the infamous rhyme). The phytic acids also bind certain nutrients like iron. You definitely don’t want to miss out on the nutrition available in your food! It may take some advance thought, but it really doesn’t take any more hands on time than grabbing a can. And you can use this method for any of your favorite beans.

Slow Cooked Black Beans

Author/Source:

Kim @ onceamonthmeals.com

Ingredients:

  • 1 pound dry black beans (or any beans)
  • 2 Tablespoons vinegar (or lemon juice)
  • water
  • salt to taste

Cooking Instructions:

Place beans in slow cooker and add vinegar (or lemon juice) and enough water to cover beans with 2 inches of water. Cover and let them soak overnight. Drain beans in a collander and rinse well with clean water. Return soaked beans to the pot. Add enough water (or broth) to cover beans with 2 inches of water. Salt to taste. Cook on low for 6-8 hours. Serve beans as desired (over rice, with bread, etc.) or use in recipes that call for cooked or canned beans.

Freezer Directions:

Cook as directed above. Drain and cool beans. To freeze, divide into 2 cup portions, place in quart freezer bags, label and lay flat to freeze. TO SERVE: Thaw and use in recipes calling for cooked or canned beans.

Servings: 6 cups

7 Responses to “Slow Cooked Black Beans”

  1. Ruben Glover says:

    Thanks for writing this up. Just thought I would add that beans contain lectin, which can cause illness if not cooked above boiling temperature. Black beans may not be high in lectin, but your readers may apply this method to other beans. Kidney beans in particular are high in lectin and the “slow-cooker method” may not be enough to eradicate this toxin.

    Here’s a reference: http://www.fda.gov/Food/FoodborneIllnessContaminants/CausesOfIllnessBadBugBook/ucm071092.htm

    • kim says:

      Thank you for sharing this information. From what I can tell from my reading, the disease comes from RAW beans. So just be sure that if you use this method, your beans are thoroughly cooked (as with any food) before eating them or using them in a recipe. If you feel unsure of this method, you could bring your beans to a boil and then finish in the slow cooker.

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  3. India says:

    I thought that you weren’t suppose to add acidic stuff to beans while you are cooking them because it slows the process of making them tender???

    • kim says:

      You don’t add it during the cooking time, the acids are added during the soaking to help start breaking down the indigestible parts of the legumes. Good question.

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  5. Michaela says:

    WOW! Thanks for this! I’ll be working on freezing my black beans this weekend!

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