Time 8h5m Number Of Ingredients 7 Steps:
Place the beans, onion half, bay leaf, garlic, 2 teaspoons kosher salt, pepper flakes (if using), and olive oil (if using) into a slow cooker. Cover with 8 cups of water. Cover pot. Cook on high heat for 6 to 8 hours or until the beans are done, but start checking at the 4-hour mark - all slow cookers are different and times might vary, too, depending on the age of your beans. Taste. Add more salt to taste. I add 2 more teaspoons, but start with 1 or a 1/2 teaspoon and adjust from there. Note: When you first taste a bean, do not expect to be wowed. The beans develop more flavor as they cool in their cooking liquid, which will continue to season them. As noted above, I find they taste even better on day 2. Store the beans in their cooking liquid. I love these deli quart containers for this purpose. I freeze the beans in their cooking liquid in these quart containers as well.
Time 16h20m Yield 10 Number Of Ingredients 14 Steps:
Sort black beans and place into a large container. Cover with several inches of cool water; let soak, 8 hours to overnight. Rinse and drain. Combine black beans, chicken broth, tomatoes, carrots, onion, red bell pepper, garlic, cumin, salt, chili powder, jalapeno, and black pepper in a slow cooker. Cover and cook on High until mixture has reduced and beans are tender, about 8 hours. Stir in corn and brown sugar 1 hour before serving.
Time 6h15m Yield Serves 6 Number Of Ingredients 13 Steps:
Rinse and sort black beans. Heat oil in a large skillet over medium-high. Add onion, bell pepper, and, if desired, bacon. Cook, stirring occasionally, until onions are tender, about 8 minutes. Add garlic, and cook, stirring often, until fragrant, about 30 seconds. Transfer onion mixture to a 6-quart slow cooker; add beans, jalapeño chile, chicken broth, salt, brown sugar, cumin, pepper, and chopped oregano. Cover and cook on LOW until beans are tender, about 6 hours.
Time 6h5m Yield 9 serving(s) Number Of Ingredients 4 Steps:
Rinse beans well in a colander, then spread out on a baking sheet and sort out any rocks or bad looking beans. Place the beans in a slow cooker, and the garlic clove, and cover with hot water. Do not salt the beans at this point or the skins will get tough. Cook on low heat for 5 to 6 hours. Test for doneness. Turn off the heat and add the salt. Let the beans rest until you’re ready to start the soup.
Time 6h5m Yield 6 Number Of Ingredients 9 Steps:
Drain black beans, and rinse. Combine beans, jalapenos, and chicken broth in a slow cooker. Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce. Cook on High for 4 hours. Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat.
Time 6h20m Yield 6 Number Of Ingredients 12 Steps:
In 3 1/2- to 6-quart slow cooker, mix all ingredients except rice. Cover; cook on High heat setting 6 to 8 hours. Remove bay leaves. Serve beans over rice. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
Time 10h Yield 4 to 6 servings Number Of Ingredients 10 Steps:
In a 5- to 8-quart slow cooker, combine the beans, onion, garlic, chipotle chile and sauce, cumin, bay leaves and/or oregano, and baking soda, if using. Add 6 cups of water and 1 teaspoon salt and stir to combine. Cover and cook on low until the beans are tender, 8 to 10 hours. Taste more than one bean to ensure they’re all cooked through; they should also flatten without much effort when pressed between your fingers. Remove and compost the bay leaves. Transfer the onion, garlic and chipotle chile to a blender or food processor, along with about 2 cups of the beans and broth. (You can purée more or less of the soup, depending on desired consistency.) Blend until smooth. Pour puréed soup back into the slow cooker, stir in the vinegar, then season to taste with salt. Eat with desired toppings.
Time 20h Yield 10 serving(s) Number Of Ingredients 6 Steps:
Soak and drain your black beans. Put the drained beans into your slow cooker and add the garlic, broth, tomatoes, cumin, and chili powder. Stir well. Cover and cook on low for 8 hours.
