Slow Cooker Black Beans with Scallions

A flavorful, no soak black bean recipe with loads of fresh scallions and garlic. Budget and freezer friendly, and perfect for batch cooking.

Course Main Course

Cuisine Mexican

Prep Time 10 minutes

Cook Time 3 hours 30 minutes

Total Time 3 hours 40 minutes

Servings

Calories 275kcal

Author Lizzie Streit, MS, RDN

Ingredients

1 pound dry 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

Instructions

Combine the dry (raw) 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.

Notes

These beans are incredibly flavorful, but if you want additional seasonings, trying adding a dash of cumin, chili powder, cayenne pepper, and/or garlic powder.

Nutrition