Crockpot Black Beans Recipe

This crockpot black beans recipe is my hands-down favorite method for cooking beans. I make a large batch of crockpot black beans every few months and use them in all sorts of tasty recipes!
Super Easy Black Beans... in the crockpot!

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 recipe

step 1  grab a bag of black beans – rinse with water and pluck out any broken ones
step 2  pour into your slow cooker along with any extras
step 3  fill with water: 6 cups or 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. Flipping.  Easy.

A 1-pound bag of dried black beans will yield about six cups of cooked black beans. That’s three can’s worth of black beans for a fraction of the price!

Still looking for a slow cooker? [click here for 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 canned beans (and that nasty BPA lining) goodbye!

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!

Easy Crockpot Black Beans

This crockpot black beans recipe is my hands-down favorite method for cooking beans. I make a large batch of crockpot black beans every few months and use them in all sorts of tasty recipes!
A 1-pound bag of dried black beans will yield about six cups of cooked black beans. That's three can's worth of black beans for a fraction of the price!
5 from 32 votes
Course: Side Dish
Cuisine: Vegetarian
Keyword: Crockpot Black Beans
Prep Time: 5 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 35 minutes
Servings: 10 servings
Author: Jenn Laughlin - Peas and Crayons


  • 1 pound bag dried black beans (rinse and sort)
  • 6 cups water


  • 1-2 cups chopped white onion
  • 3 cloves garlic
  • salt and pepper to taste


  • Grab a one-pound bag of black beans.
  • Rinse with water and pluck out any broken ones.
  • Pour into your slow cooker and add 6 cups water and any extras you'd like to add to season the beans.
  • 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!


Nutrition facts below are an estimate provided by an online nutrition calculator. 1 serving of black beans is measured at 1/2 cup cooked beans.


Calories: 147kcal, Carbohydrates: 26g, Protein: 9g, Sodium: 9mg, Potassium: 640mg, Fiber: 6g, Vitamin A: 5IU, Calcium: 57mg, Iron: 2.2mg

So now that you have a big pot of beans to experiment with,  it’s time to put them to work!  Here are a few of my favorites:

tasty black bean recipes

We also make my Skillet Black Bean Queso Dip quite a bit around here for game night and impromptu gatherings. I’m also a huge fan of tossing black beans in salads and bowl recipes such as my Mexican Kale Salad and Quinoa Taco Bowls. You’ve got to try them!

If you get a chance to try this crazy easy crockpot black beans recipe, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation.

This crockpot black beans recipe is my hands-down favorite method for cooking beans. I make a large batch of crockpot black beans every few months and use them in all sorts of tasty recipes!

Jenn Laughlin Headshot Photo - About the Author
About The Author:

Jenn Laughlin

Jenn Laughlin created Peas and Crayons in 2009 after graduating with B.S. in Dietetics from Florida State University while working as a Nutrition Educator for WIC. The goal was simple: create and share delicious tested and perfected recipes with vegetables as the star!

Read More

Join The Discussion

Your email address will not be published. Required fields are marked *

Recipe Rating

Questions & Reviews

  1. 5 stars
    Six cups of fluid (I used 4 cups low sodium chicken broth and two cups water) + one pound of dry black beans and the ‘extras’ = fabulous beans in 3.5 hours. Pure wizardry. Thank you for the perfect equation.

  2. 5 stars
    I have tried to make my own beans in the past. I soaked them and boiled them as directed. They turned out terrible. All that work for beans that were gross. I decided to give it ago again, a few years later. I tried this and it work perfectly. Thank you so much, I needed this.

  3. This is exactly what I’ve been looking for. I use my crock for almost everything. I love black beans on our Taco Tuesday. Only 2 out of 5 of us want to eat them. Thats the downfall. One can of beans are never finished.

    Okay, here is my question. What diff will it make if I cut your recipe in half? If it won’t work, I’ll make the whole recipe but can I freeze the other half? I know that sometimes freezing things just doesn’t work. Am I asking too many logical questions?

    1. Hi Kent! I haven’t halved it myself but it should still work! Alternatively, you can freeze the excess beans in 1 or 2 cup portions and simply pop them in the fridge to defrost the day before you need them! <--- this is what I do since I don't need that many beans at one time lol.

  4. 5 stars
    I used 2 lbs. Of black beans and doubled the water in my 8 quart Crock Pot. I set it for 7 hrs on high but they were done at 6 hrs. I came home and the house smelled amazing! Perfect for my black bean enchiladas. Now I have plenty of beans to freeze for later. Thank you for this simple way to cook beans it saved me so much time!?

  5. 5 stars
    Do you have a preference for the container you freeze them in? Plastic vs glass? I am trying to repurpose glass jars. Not sure if freezing in them is a good choice or not.

    1. Hi Eva! We exclusively use glass containers for fridge and freezer storage. I’m quite fond of pyrex’s line of storage but we upcycle as well, especially spaghetti sauce jars and pickle jars as they’re quite sturdy!

      For freezing glass, the main concern is liquids really. They tend to expand a little when frozen so when you’re freezing anything liquid or anything suspended in liquid or sauce you want to leave enough room at the top for the expansion or it can crack. I give it a few inches to be safe. The other issue with glass that can occur is running cold frozen glass under hot water can make it crack so that is to be avoided too. Both of those are so minor and we have really really great results using glass for our frozen foods!

      For solids like black beans I don’t have an issue at all so I just fill ’em up! I usually freeze them in 1 cup portions, sometimes 2 cups each – whatever I typically use for a recipe. They can be popped in the fridge 24 hours in advance of needing them to defrost and then stirred into soups, cooked and blended into refried beans and dips, and added to all your favorite dishes!

      Hope this helps! xoxo

  6. 5 stars
    Hey there, can you give recommendations on adjusting your recipe to make enough black beans to serve 20 people? I am making the recipe one night to take into work the next day. How do you recommend reheating? Can I take the entire slowcooker to reheat? Thanks for your help! — From a baby cook.

    1. Hi Chanda! I’m so excited you’ll be making these crock-pot black beans!

      So a few questions first, are they as part of a work potluck? If so and there will be numerous dishes to munch on along with it (especially if it’s a Mexican-themed taco party of sorts – YUM!) you should be fine with the recipe as is! I use this as a base recipe and then use the black beans in a number of different recipes, so if you were serving the beans over rice at a gathering, you would totally want to add some extras to give them some flavor! Tasty additions include cumin, chili powder, extra salt and pepper (to taste) and even smoked paprika or ground cayenne pepper can make lovely additions! You can add the seasoning with the dry beans and then add any extras based on how they taste when they’re all cooked. Sometimes we will also swirl in some of our favorite salsa after cooking the beans. Delish!

      A 1 lb bag of beans will yield about 6 cups of cooked beans so if everyone is scooping up 1/4 cup of beans there will be 24 servings <-- this should be perfect! Also you can 100% bring the slow cooker to reheat the beans! At prior work functions my coworkers and I would do exactly that. Depending on the temperature of the beans when you bring them will dictate what setting to use. If they were already hot from making them that morning you could just use the warm setting. If they need to be reheated from chilled you would probably want to use the high setting to warm them back up.

  7. Hi Jenn, have you done this with more than one bag at once? Trying to do a massive amount at once for freezing 🙂 Any adjustment in time? Obviously more water to cover more beans.

    1. Hey Trisha! You know what, I haven’t actually! I know with the pressure cooker the cook time stays the same regardless of the amount of food in the pot, so I wonder if all it would need is the extra H2O you suggested? I’d do it on a day you’re staying around the house or just running light errands so you can always add extra time if needed? I may test it out too because my freezer supply of black beans just hit zero and this mama needs ALLTHEBEANS 🙂 Let me know what you end up doing!

    1. Hey Kristen! I haven’t found a use they don’t work for! I freeze some and defrost them in the fridge when I need them and then keep the others in the fridge for up to 4-5 days. I’ve made soups, dips, casseroles, and so much more with the beans I make in my crockpot 🙂 It’s essentially like making your own “canned” beans only you store them in the fridge and/or freezer.

    1. As long as it’s at least 4/5 quarts you’re good to go. I don’t know the exact size of my original one but the second one we bought [I cook a ton of stuff at once to stock the freezer!] is a 6 quart and It’s perfection! A smaller pot will work if you’re not using the entire bag of beans though! So it really depends on how much you need to make =) Regardless you’ll be saving a ton of money over time by not buying cans. Hope that helps!

  8. 5 stars
    thanks for sharing such an easy and usable recipe! I have never thought of making my own black beans for my various dishes I use them in. Will definitely be doing this soon!

  9. Hey Jacqueline! Thanks! I have a bulk set of all different sizes of glass pyrex containers with lids that double as cookware and storage. I’m obsessed with them and use them for all my recipes for the fridge and freezer. I freeze some of the beans in 1 cup containers for an easy addition to salads, tacos, any any other dishes and then freeze a few in larger containers too. There are a number of plastic freezer safe containers on the market that work great too as well as a good old freezer-friendly ziploc bag! I highly suggest the glass though, they’re so versatile and don’t get icky like plastic can over time =) Hope that helps! xoxo

  10. Hey Kim! I usually discard the cooking water from the pot b/c I heard once it holds a lot of the “gassy” compounds from the beans — but I’m not 100% sure it’s true or just a wives tale, Chicken stock typically does amp up flavor! I cook my rice and quinoa in stock all the time! =)

  11. Just found this recipe….thanks for making this so easy! I have been afraid to move away from the convenience factor of cans, but now I know I need to go for it. Any tips on freezing? What type of containers do you use? Thanks so much!

    1. For freezing individual or smaller servings, I use Ball Wide mouth canning jars. I was standing at the store in the container isle, trying to figure out how I was going to afford switching from plastic to glass when I glanced 3 feet over and saw a box of 12 jars for around $10! They are freezable, and obviously heat-safe. The wide-mouth is essential for easier eating and cleaning. I have converted everybody that sees me using them. We all say the same thing- “how did we not think of this sooner!?!”

      1. So funny, because I was just thinking I need more glass jars for freezing soups and beans — I’m on it! Thanks Brooklyn! Great idea!

  12. 5 stars
    Thanks for posting this. I’ve wanted to try dry beans for a while but it just seemed like they had there were a number of issues in cooking them. Can’t wait to try this.

  13. Do you think this will work fine with Kidney Beans also?? I have been doing my black beans like this since I found your blog!! I am ready to try some other beans now!! 🙂
    Thanks for the great tip!!

    1. Here is a complete guide to kidney bean cooking time and variations – they are a little different than black beans:

      There’s a toxin naturally found in dried kidney beans that you want to be careful of. Cooking fully and draining all liquid from them will help eliminate it — there are lots of tips in the above link and also on wikipedia on how to avoid the toxin. I haven’t cooked them in a crockpot yet since I’ve been a bit timid but hope to attempt dried kidney beans soon! Hope this helps! Thanks for your comment Amber! xoxo

  14. yay!!!!!! It’s sooooo easy – you’ll love it! You can even soak them ahead of time if you want to amp up the nutrient factor + digestibility — but they work great even if you just beeline for the crockpot! =)

  15. Um, so we bought a bag of black beans and haven’t made them yet.  I’m ditching the cans and doing this!  Genius!

  16. ooh I shall update the post! good question!!!

    if you cook them in a skillet before freezing them they reheat like CHAMPS! [if you freeze them raw they get a little too moist and fall apart]

    pop them out of the freezer and into the toaster oven or oven at 350-400F for like.. 20 minutes and you’re good to go!

  17. Yay!!!!! I’m making a batch of garbanzos tomorrow! You’ll have to share your delish hummus recipe!!!!

  18. Did garbanzos last night in crock pot- took 3.5hrs. They are all portioned into 2 cups and in freezer in vacuum zipper bags ready for my hummus recipe! I used to to lg quantities in pressure cooker but this is cooler and easier!

  19. 5 stars
    I’m one of those people that just uses the canned kind.  So thanks for this.  It’s a lot easier than I thought it would be!

  20. 5 stars
    Yum! I just made some black bean hummus with canned beans, but really want to give the dried a go! What usually deters me is lack of planning on my part, but I know they probably taste better, are better digested, and cheaper in the long run. I’ve heard you can throw in some seaweed to help with, um, side effects… 🙂

  21. One of my favorite after Christmas meals is ham and beans in the crockpot. Just thinking about it puts me in the holiday mood! Beans, beans good for your heart… 

  22. 5 stars
    This is great! These have been on my “list of things to add into my diet/menu” for a few weeks now… now that I know how easy it can be I can get my butt in gear 🙂

  23. 5 stars
    As I’m reading this, I’m wondering, “How long do these freeze for?” Thanks for reading my mind and answering this for me. You’re the best! 😉 

    I have thought of another question. What is the best way to reheat, or cook these after you freeze them?

  24. Same here! I like having the blank canvas of unseasoned beans anyways so it works out! I think I’m going to start soaking the next few batches first — have you tried that to lessen the cook-time?

  25. The only other thing I can think of is we never add salt or tomatoes until the beans are completely cooked through or for some reason they will stay hard and basically inedible.  This may be true anywhere I don’t know the science of it.  🙂

  26. LOVE THIS!! I knew there had to be a way to make black beans from the bag. the bag is like $1 and you get SO MANY servings out of it, and not to mention, a lot LESS sodium. Totally getting a crock pot for my new place September 1st now..thanks lady for showing how easy this is!

  27. 5 stars
    I love the taste of beans you cook at home. I have so many bags right now. Thanks for reminding me to make some! 

  28. It’s one of those mindless things you can make while a timer is set — those are my favorite! No slaving in front of the stove or running to the store to buy zillion bulky cans! =)

  29. I cook dry beans on the stovetop but always soak them first for better nutrition and digestibility. I used to just cook them without soaking. My health and energy have really improved since I began soaking the grains, nuts and legumes I eat.

    There are a couple blog posts about why soaking your beans is beneficial. As an added bonus, it takes less than 2 hours to cook black beans after they have been soaked.

  30. 5 stars
    I buy canned beans right now but want to convert over to buying dried in a bag and ‘cooking’ them myself–I love that I could just throw them in the crockpot!

  31. I love black beans with sweet potatoes. I keep telling myself that I need to be making my own beans rather than eating them from the can. It has always seemed so inconvenient, though. This looks super easy….I’m going to do it!

  32. I love fresh beans. SO much better than from a can! I hate mushy beans and making them fresh is the only way I get non-mushy! 🙂

  33. Chickpeas, but it takes less time! Other beans like kidney beans should be done on the stovetop according to what I’ve read about them.. and lentils are uber delicate and cook in like 15-20 min flat so I just do those on the stovetop! But you can totally crockpot some garbanzos and possibly white/navy beans as well! I’ll do some experimentation and get back to ya! =) xoxo

  34. I was mortified when I realized how easy it was. Especially since I eat beans nearly every day… the stacks of cans in my pantry were ridiculous! But no more! hehe =) Dooo it!

  35. i knew you could do this but never that it was that simple.  i am sold. i love the freezing idea. i wouldn’t want my husband to tackle  a whole crock pot of beans at once. 

  36. One of these days, I’ll stop being lazy and going for the canned black beans. 🙂

    That sweet potato looks amazing!

  37. I do mine like that all the time then freeze them until I need them.  I like to put a poblano pepper in there so the flavor seeps in.  YUM!

  38. Like!!  SO easy and I never thought of using the crockpot.  How great for the heat of summer when I don’t want to use the stove.

  39. I do my lentils on the stovetop since they are a little more delicate and take way less time than the black beans do. I heard red kidney beans are a little more temperamental than most and shouldn’t be cooked in the crockpot. So far I’ve only done the black beans in mine. Ooh and chickpeas I’ve heard work too but they take less time – only 2-3 hours I believe.

    How to cook dried kidney beans: Lentils:

    Hope this helps! LMK if you have any other questions love! =) xoxo

  40. That IS easy!  I assume this method would work with other bean varieties as well?

  41. Ohmygosh really!? I should add this to the post – thank you!!! Any other tips for high-alt beans?

  42. Thanks Sam! It took me a while to jump on the dried beans bandwagon but I don’t know if I can ever go back now! Promise this is JUST as lazy =)

  43. I do so love to make beans in the crock pot.  But one thing.  If you live at high altitude (like us here in Denver) soaking the beans overnight is a must and they still will have to cook for 6+ hours in the crock pot. Darn altitude is great for those olympic athletes and their training but makes for extra work in the kitchen.  Or extra cooking time anyway.  😉