This recipe makes enough for 4-5 meals depending on the size and appetites of your family. I make one batch about every 4-6 weeks and freeze the beans in meal-size portions until we’re ready to enjoy them. You can also use just 1 pound of beans if desired and cook them as directed—just cut the seasoning in half as well.
- 2 pounds dried black beans
- 2–6 garlic cloves, peeled
- 1 tablespoon dried cumin
- 1 tablespoon dried chili powder
- 1 teaspoon salt
- Add all ingredients into a bowl of a 4-5 quart slow cooker. Cover with about 4 inches of water. Place the cover on securely and cook on LOW for 7-8 hours. It’s okay if the beans sit on WARM for an hour or two.
- Drain using a slotted spoon or pour into a colander. Serve warm, adjusting the salt if needed.
To store: Let the beans cool and portion into airtight containers, freezer containers, or freezer storage bags. Store in the fridge for up to 5 days or in the freezer for up to 3 months. Thaw from frozen overnight in the fridge or at room temperature. I recommend freezing in portions that work for one meal for your family. I usually freeze 2 cup portions.
To make 1 pound of beans: Cook as directed, cutting the seasonings in half.
Keywords: slow cooker black beans, slow cooker beans, instant pot beans