These are the BEST Slow Cooker Black Beans! They’re SO flavorful from the scallions, perfectly tender without any soaking, and freezer and budget friendly. A versatile, vegan staple for the whole family!
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It’s the Monday after a weekend away at a bachelorette party in Austin. And needless to say, I’m exhausted from all of the fun we had! What a blast.
When I got home yesterday afternoon, I barely had enough energy to go to the grocery store (still made it though!), let alone cook.
So, I pulled out some staples from the freezer for dinner (my Slow Cooker Mushroom Barley Stew and a chicken breast that I diced up, cooked, and added to the stew for a little extra protein).
The reason I even bring this up is because it just goes to show the power of batch cooking. Prepping things in bulk that you can freeze and reheat later is a game changer when it comes to healthy eating!
So that’s why I made these Slow Cooker Black Beans for you. They’re an awesome vegetarian staple to add to your meal prep/batch cooking routine.
Even though this recipe primarily features black beans, the real MVPs here are the scallions (veggies for the WIN!).
Using two bunches of chopped fresh scallions and a few whole garlic cloves makes these beans so incredibly flavorful. I’m telling you, this one is a MUST make…
How to Make Black Beans in the Slow Cooker
Like most crockpot recipes, the process is as simple as 1-2-3. Combine a pound of dried black beans with 4 cups veggie broth, 2 bunches of chopped green onions (~16 onions), garlic cloves, and a bay leaf in the slow cooker.
Put the slow cooker on high for 3 to 4 hours, and VOILA! Dinner is served for legit weeks. Sounds easy enough, huh? But just in case you have a few questions, I’ve rounded up some FAQ about making beans in a slow cooker for you here.
How many cups of black beans are in a pound?
Approximately two and a half cups. I got a pound of dried black beans at our co-op and measured it out when I got home. Wanted to make sure I had an adequate liquid:bean ratio and knew the conversions for you guys!
Do I have to soak black beans before cooking them in a slow cooker?
No, you do not need to soak beans before putting them in a slow cooker. Some people like to soak the beans beforehand to make them easier to digest, but I personally have not found any difference in soaking vs. not soaking.
But keep in mind that this is a personal preference. Some people find that their stomach handles beans better when they are soaked in advance. So if you want to try that, soak your beans in room temp water overnight.
Can you freeze slow cooker black beans?
Absolutely! Store them in a freezer friendly container or bag with a little bit of the yummy liquid from the crockpot. To reheat, transfer them to the fridge to thaw from frozen, then heat on the stove or in the microwave.
If you plan to eat them all within a few days, you can keep them in an airtight container in the fridge for up to 4-5 days.
What’s the best slow cooker to use?
I have an older crockpot that works great, but this is the crockpot I’ll be getting once it finally stops working! Which will probably be never, because those things are amazing.
How to Use Slow Cooker Black Beans
And finally, let’s chat about all of the MANY ways you can use these amazing black beans!
Here are some of my favorites:
- Tacos: nestle them in between warm tortillas with some avocado, sour cream, and lettuce, or make egg and bean breakfast tacos
- Burrito bowls: make your own Chipotle-style bowls with beans, brown rice, peppers, onions, and all your fav toppings
- Pizza: put them on top homemade pizza with corn, peppers, onions, cilantro, and shredded Mexican cheese
- Burritos, quesadillas, nachos, enchiladas: get creative!
If you make these, I’d love to hear how you use them! Let me know by rating and reviewing the recipe in the comments below, and tagging me (@its_a_vegworld_afterall) on Instagram.
Slow Cooker Black Beans with Scallions
- 1 pound dried black beans – ~2.5 cups
- 2 bunches scallions – dark and light green parts sliced; ~16 onions
- 4 cloves garlic – peeled
- 1 bay leaf
- 4 cups vegetable broth or stock
- 1 to 2 limes – juiced, to taste
- Combine the dried beans, sliced scallions, whole garlic cloves, bay leaf, and stock or broth in the slow cooker.
- Cover and cook on high for 3-4 hours or on low for 7-8 hours. When the beans are finished cooking, add fresh lime juice to taste.
- Serve in tacos, bowls, and more! Store in the fridge in an airtight container for 4-5 days, or in the freezer for much longer. To reheat from frozen, thaw in the fridge and then heat on the stove or in the microwave.
Remember to pin this recipe now to make later!
Have a happy and healthy week!