For those of you that already prep your beans this way, this post is not for you. [but this one is] This post is for everyone that is new to beans, strictly uses canned, or is just simply curious about a new way to prep these black beauties for quick and easy meals throughout the week.
Are you ready for it? You’re going to laugh at yourself when you realize just how easy this is. At least I did, but I’m always laughing at myself.
easy crockpot black beans:
step 1 grab a bag of black beans – rinse with water and pluck out any broken ones
step 2 pour into your slow cooker
step 3 fill with water to about 2 inches above the beans
step 4 turn on to HIGH and set a timer for 3.5 hours
Now walk away!
Your beans will be perfectly cooked in anywhere from 3.5-4 hours. [Though it will take a little longer if you live at a high altitude.] I check mine at the 3.5 hour mark and try one to see if they’re tender enough. If they’re still hard, set your timer for an extra 30 minutes and curl up with a book or catch up on that pile-o-laundry!
So. Freaking. Easy.
Still looking for a slow cooker? [click here] a few fabulous options!
You can also season them while in the crockpot if you’re making one singular recipe, like a pot of black beans and rice for instance. I scoop mine out with a slotted spoon, portion into freezer safe containers and freeze them for the plethora of mexican dishes and savory stuffed sweet potatoes I’m always whipping up. They’ll keep for 4 days in the fridge and for months in the freezer. Kiss the cans [and that nasty BPA lining] goodbye! <3
Black Beans freeze absolutely effortlessly and reheat tasting as good as new! To reheat frozen beans, simply plop them in the fridge overnight and attack them the following day, or slowly defrost in the microwave, heating in small intervals so the beans don’t burst. You can also warm them up on the stove-top or take some steamy hot water to the container you’ve sealed them in. So basically… any which way! Take your pick and run with it! =)