You might be used to the usual way of cooking dry beans, which is to pre-soak it overnight, then boil it in water for an hour on the stove. But what if you don't feel like having the stove on for a whole hour, and what if you forget to soak the beans the night before! It's definitely happened to me before where I planned on making beans but realize that they haven't been soaked yet and will take even longer to cook!
Ever since I experimented with this method of cooking dry beans, I've found it so simple (and so GOOD) that I make it at least once a week. There is so little prep work required that in the mornings, I just have to chop a couple things up, throw everything in the crock pot and leave for the day, and when I come back, it is smelling AMAZING in the house. Cooking with a crock pot always gets the house smelling so good you have to try it!
This recipe is a godsend if you've got many mouths to feed. And if you're cooking for yourself or for 2 people, you get to enjoy leftovers for the next few days! It is perfect for serving over rice or as a side and for packing several lunches at one time to take to school or work in the mornings.
- 1 lb bag dry black beans, rinsed
- 5 cups water
- 1 bay leaf (opt)
- 3 garlic cloves, minced
- half white/yellow onion, chopped
- 1 jalapeño, minced
- 1 tsp sea salt
- cilantro, chopped or pulled apart
- mix all ingredients into slow cooker except salt and cilantro
- set slow cooker on high for 4 hours (or low for 8 hours)
- in the last 30 minutes or so of cooking, add salt
- option to add cilantro in with the salt or use in the end as a garnish
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