Crockpot Black Beans
These crock-pot black beans are perfect for make ahead meals. Once fully cooked, let beans cool slightly (about 15-20 minutes), then remove bay leaf and scoop beans and liquid in glass storage containers. Refrigerate until ready to serve. Use through out the week for salads, burritos, black bean burgers, hummus or sides.
Total cook time
- 1 pound dry black beans (about 2 1/2 cups measured)
- 1 sweet onion (diced)
- 3 cloves garlic (minced)
- 1 bay leaf
- 6 cups water
- 2 teaspoons kosher salt
Place all ingredients in crockpot, except salt. Heat on low for 6-7 hours, or heat on high for 3-4 hours.
Remove lid and sprinkle in salt, stirring carefully.
If not using serving away, let beans cool slightly (about 15-20 minutes), then remove bay leaf and scoop beans and liquid in glass storage containers. Refrigerate until ready to serve throughout the week.
Use for salads, burritos, black bean burgers, hummus or sides.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.
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