Slow Cooker Mexican Black Beans

For years I have been wanting to make beans in the slow cooker, but was intimidated with the process. Beans in the slow cooker though are surprisingly easy and frugal to create in large batches for your family. Today I wanted to show you a foolproof and delicious recipe for Slow Cooker Mexican Black Beans for all of your Cinco de Mayo fun, or as a frugal side dish for your next taco night. Today’s cooking tutorial is going to take you through the in’s and out’s of how to cook beans, how to freeze them, and then in the comments below you can share your views on bean preparation. Everyone has a theory, a trick, and a recipe. Let’s share what we know works best for us!

Bean Cooking 101

Why Should You Trouble Yourself With Dried Beans?

There is true convenience in grabbing a quick can of beans for your dishes out of your pantry. Although it is still a frugal staple, dried beans are oh-so-much cheaper and they have much more flavor than the canned variety. Dried beans typically cost two to three times less than canned beans and they have the added benefit of less sodium, more flavor, and can save you a lot of room in a small pantry. Did I mention that they can be made while you are sleeping in your slow cooker? Now that’s a beautiful thing.

When I posted that I was working on this on Instagram, many people commented on their techniques as well as their failures in cooking beans. I guess I am not the only one a little intimidated by the process. Now that I have made them though, I will be making this a regular habit because it saves me a lot of money and is a very filling protein for someone who is on a gluten-free diet and always hungry.

A Little Sorting Never Hurt Nobody

Once you purchase your beans, make sure you sort them out. Arrange dried beans on a sheet pan or clean kitchen towel and sort through them to pick out any shriveled or broken beans, stones or debris. This is not an all-day affair, just a quickly peek and move on to the next steps.

Rinse It, Rinse It Good

Always make sure you rinse your beans really well before beginning. Make sure you also rinse them well after our salt brine (below).

To Soak or Not to Soak

Sounds like a great Shakespeare line, doesn’t it? I know that many people skip the soaking process and opt to just throw them right into the slow cooker after a rinse.  I always consult the experts when it comes to cooking and according to Cook’s Illustrated, quick soaking can be effective, but their proven method of soaking beans in a brine, yields a bean that a girl can really be proud of.  Just as a brine on a bird can yield tasty results, beans can benefit from salt too. The salt soak prevents magnesium and calcium from binding to — and, subsequently hardening — the cell walls on your beans. When people  complain that they can never get the beans to soften, you can be assured that a brine can help with that, while maintaining the shape of your beans.

Cook’s Illustrated recommends, for 1 pound of dried beans (about 2 cups) dissolve 3 tablespoons of salt in 4 quarts of water. Add the rinsed beans and let them soak at room temperature for at least 8 hours or up to 24 hours. (If you’re short on time, quick-soak the beans: Place the beans in a large heatproof bowl. Bring 2 quarts of water and 3 tablespoons of salt to a boil. Pour the water over the beans and let them soak for 1 hour before draining and rinsing.)

As far as salting goes for your beans for seasoning though, it is advised to wait until the end and salt once they are cooked and season to taste. You also want to be sure that you are rinsing that brine off before you get started with your recipe.

 Cook Them Low & Slow

Since beans need to be cooked low and slow, the slow cooker is ideal for cooking your beans. Once you have rinsed these after the salt brine, add them to your slow cooker along with liquid and seasonings of choice and turn your slow cooker on Low and head to bed.  Skip the addition of anything acidic though because the acid can prevent those beans from breaking down and it’s all about getting these beans to break down.

I cooked mine in my Ninja Cooker and set it for six hours and it set’s itself to warm after that.  The beans should take roughly six to eight hours to cook and slow cookers can be the ideal tool for cooking them. According to The Kitchn, it’s adviseable to pick a slow cooker that fits best with the amount of beans you are cooking. They advise that for small batches of beans, a pound or less, to rely on a 3 1/2-quart or smaller slow cooker. If cooking 2 pounds or more, you can use your 7-quart slow cooker.

Freeze Those Beans

Once the beans are done, divide them up into two cup portions in freezer bags and put them in the freezer.  You can now enjoy the savings all month long and enjoy these beans as a side or accompaniment to any of your favorite Mexican dishes.

I hope this tutorial helps and I can’t wait to read your own tips for cooking beans in the comments below! These would be delicious paired with my favorite 10-minute fish tacos, our chicken enchiladas (made with homemade enchilada sauce), my roasted corn salsa, and a tall margarita or mojito…just in case you are looking for a few great dishes for Cinco de Mayo!

SAFETY NOTE: If you are cooking kidney beans, boil them for 10 minutes before cooking. This neutralizes a toxin called phytohemagglutinin that can cause acute digestive distress.

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What’s your favorite way to cook beans? Any tips, tricks, or techniques that work well for you?