Slow Cooker Black Beans

Slow Cooker Black Beans

from culinaryhill.com

Slow cooker times may vary depending on the age of your beans. The first time you make the beans, please check them after 3 or 4 hours on HIGH and continue cooking longer if necessary. If the beans have any crunch to them at all, please cook them longer.

Ingredients

  • 1 pound dried black beans (picked over, rinsed, and soaked overnight (see notes))
  • 2 slices bacon (minced)
  • 2 medium onions (chopped)
  • 1 red bell pepper (seeded and chopped)
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper
  • 6 cloves garlic (minced)
  • 1 teaspoon dried oregano
  • 3 1/2 cups water
  • 2 bay leaves
  • 1/4 teaspoon red chili flakes (or to taste)
  • 1/4 cup fresh cilantro (minced)
  • 2 tablespoons fresh lime juice ((from 1 lime))

Directions

  1. 1

    Drain and discard soaking liquid. In a 3-quart saucepan, sauté bacon until it begins to crisp, about 5 minutes.

  2. 2

    Add onions, bell pepper, cumin, and 1/2 tsp. salt. Continue to cook about 5 minutes longer, until vegetables are softened. Stir in garlic and oregano and cook until fragrant, about 30 seconds.

  3. 3

    Add water, beans, bay leaves, and red pepper flakes. Bring to a boil. Pour into a large crock pot and cook on HIGH for 3 to 4 hours or LOW 7 to 8 hours (see notes).

  4. 4

    Remove and discard bay leaves. Add cilantro and lime juice and season to taste with salt and pepper.