Slow-Cooker Black Beans

Do you ever get Recipe Fatigue?

In a world of millions of recipes, ideas, pinterest images, reels, Facebook posts — we can get recipe fatigue. So many recipes, so much to figure out. So many decisions to make. “That looks good to me–but will my family like it?”  “That looks perfect except for X ingredient which someone in the family is allergic to.” It’s just. so. much.

I love to take things back sometimes to simple recipes, like these rice and beans. I often cook basically-one-ingredient foods–like rice, beans, lentils, roasted vegetables, cut up fruit–to have in the fridge for easy lunches and dinners. It’s the epitome of whole, plant foods.

Every time I put “rice and beans” on the menu for dinner, I feel like I SHOULD feel kind of lame, like I’m forgoing some exquisite recipe for humble beans and rice, as if we’re dirt poor and this is all we can afford. But in my heart, I KNOW how delicious and satisfying rice and beans are! You should hear my family the nights we have hot rice and beans for dinner. “Wow, this is so good.” “I want to keep eating but I’m so full!” You’d think we were eating 5-star-restaurant fare.

Then we always say, “we need to have this more often.” But we forget to, because it’s overlooked as such a simple meal and not a real recipe that makes it onto the list of dinners.

This is going to be the winter of the slow-cooker for me. Instant Pots are awesome, I still use mine plenty, but there’s something about slow-cooked food that brings a stronger aroma to the kitchen all afternoon, and stronger, deeper flavors at dinnertime. It does, however, take more forethought. Like, I have to think of what to have for dinner FOUR HOURS before dinnertime if I use the crock pot instead of 40 minutes to use the Instant Pot. Maybe that peace of mind of having dinner made in the slow cooker by 2 p.m. is half the good taste though.

Load up your bowl of meek rice and beans with avocado, chips, salsa, cilantro, jalepeno, hot sauce…..or just eat them alone in their simple glory.

This recipe intentionally involves no chopping. You could add a chopped onion to it, but I kind of like it just as they are.

For more slow-cooker recipes, check these out:

Slow Cooker Jambalaya

Amazing Slow-Cooker Chili Beans

Slow-Cooker Lentil Sloppy Joes

Slow-Cooker Lasagna

Festive Holiday Apple Cider (makes your house smell like Christmas!)

Slow-Cooker Black Beans

Something about slow cooking makes beans SO good!

Author: Faith Ralphs

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Prep Time 10 minutes mins

Cook Time 3 hours hrs

Course Main Course

Servings 6 servings

Equipment

• 1 slow cooker (Crock-Pot)

Ingredients

  

1x2x3x

• 1 lb dried black beans (about 2 1/2 cups), soaked at least 4 hours, preferably
• 6 cloves garlic, minced (2 tablespoons)
• 4 cups vegetable broth
• 1 tsp cumin
• 2 tsp dried oregano

Add after cooking

• 2 tsp lime juice
• 1/2 tsp salt (more to taste)

Instructions

 

• Soak the beans for at least 4 hours (or overnight), then drain the soaking water off. If you really need to skip this step, you can. Just add 2 cups of water to the crock pot. I like to soak them because they are more easily digested.
• Combine the ingredients in the slow cooker and set to high for 3 hours. If your beans are unsoaked, they might take more like 4 hours to cook.

  While it's cooking, I get some brown rice cooking in the Instant Pot. Equal parts water and rice for 20 minutes on high pressure.
• Once beans are tender, add the salt and lime juice.
• I like to serve this with rice, avocado, and cilantro for a simple meal. You can also serve with salsa, chips, tortillas, etc. for a full burrito bowl.

Instant Pot Instructions

• If you don't have time to do the slow-cooker method, you can make these in the Instant Pot the same way. Cook on high pressure for 18 minutes if you use soaked beans, and 30 minutes if you use unsoaked beans. Do a quick or natural release.

Keyword black beans, slow cooker beans, vegan, wfpb

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