Name: Creamy & Tender Black Beans in the Crock Pot
Prep time: 15 min
Cook time: 8 h
Total time: 16 h 15 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 cup water; 1 lb (2 cups) dried black beans, rinsed and sorted; 1 medium yellow onion, finely chopped; 1 tbsp fresh lime juice; 1 tbsp olive oil; 1 tsp chili powder; 1 tsp ground cumin; 3 cloves garlic, minced; 4 cups vegetable broth; Fresh cilantro, chopped (optional, for garnish); Salt and pepper to taste

Savor the rich, velvety texture of these Creamy & Tender Black Beans, slow-cooked to perfection in your Crock Pot. This hearty dish combines simple ingredients with bold flavors, creating a comforting meal or side that’s ideal for busy days, family gatherings, or meal prep.

Why You’ll Love This Recipe

This black bean recipe is a game-changer for anyone who loves effortless, flavorful meals. The Crock Pot does all the work, transforming humble black beans into a creamy, savory delight with minimal effort. Perfect for beginners or seasoned cooks, this dish is budget-friendly, versatile, and packed with protein and fiber. Whether you’re serving it as a main dish, a side, or a filling for tacos, its rich flavor and tender texture will win over your taste buds. Plus, the slow cooker allows you to set it and forget it, freeing up your day for other tasks while the beans simmer to perfection.

Recipe Tips and Tricks

Soak for Creaminess: Soaking dried beans overnight reduces cooking time and enhances their creamy texture.
Low and Slow: Cook on low for the best texture; high heat can make beans tough.
Stir Sparingly: Avoid frequent stirring to prevent breaking the beans, which can make them mushy.
Taste and Adjust: Check seasoning near the end of cooking, as beans absorb flavors gradually.
Add Acid Last: Add lime juice or vinegar after cooking to preserve brightness and balance flavors.

Yield: 8 servings

Creamy & Tender Black Beans in the Crock Pot

Creamy, tender black beans slow-cooked in a Crock Pot with bold spices for a comforting, versatile dish.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 8 hours

Total Time 16 hours 15 minutes

Ingredients

1 cup water
1 lb (2 cups) dried black beans, rinsed and sorted
1 medium yellow onion, finely chopped
1 tbsp fresh lime juice
1 tbsp olive oil
1 tsp chili powder
1 tsp ground cumin
3 cloves garlic, minced
4 cups vegetable broth
Fresh cilantro, chopped (optional, for garnish)
Salt and pepper to taste

Instructions

Prepare the Beans: Rinse and sort the dried black beans, removing any debris. For best results, soak beans overnight in cold water, then drain and rinse again. This step is optional but enhances texture.
Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add chopped onion and cook for 3-4 minutes until soft. Add minced garlic, cumin, and chili powder, cooking for 1 minute until fragrant.
Set Up the Crock Pot: Place the rinsed beans in the Crock Pot. Add the sautéed onion mixture, ensuring all the flavorful oil and spices transfer to the pot.
Add Liquids: Pour in the vegetable broth and water, stirring gently to combine. The liquid should cover the beans by about an inch.
Season Lightly: Add a pinch of salt and pepper. Avoid over-salting at this stage, as the beans will absorb flavors during cooking.
Cook Low and Slow: Cover and cook on low for 8 hours or high for 4-5 hours. Check doneness; beans should be tender but not mushy.
Check Consistency: If the beans are too soupy, remove the lid for the last 30 minutes to reduce liquid. For thicker beans, mash a portion with a spoon.
Add Final Flavors: Stir in fresh lime juice for a bright, zesty kick. Taste and adjust salt and pepper as needed.
Garnish and Serve: Sprinkle with fresh cilantro if desired. Serve as a side, over rice, or as a filling for tacos or burritos.
Enjoy the Leftovers: Let the beans cool slightly before storing. They taste even better the next day as flavors meld!

Notes

Soaking is optional but recommended for creamier beans and shorter cooking time.
Avoid adding acidic ingredients like lime juice early, as they can toughen beans.
For a vegan dish, ensure your broth is plant-based.
Adjust spice levels to suit your taste; these beans are mild but easily customizable.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 59Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 383mgCarbohydrates 8gFiber 2gSugar 1gProtein 3g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Dried Black Beans: Opt for high-quality dried beans for the best texture; canned beans work but may be softer.
Onion and Garlic: These aromatics build a robust flavor base; yellow onions offer a balanced sweetness.
Cumin and Chili Powder: These spices add warmth and depth; adjust to your spice preference.
Vegetable Broth: Enhances flavor over water; low-sodium options allow better control over saltiness.
Lime Juice: Freshly squeezed lime juice adds a zesty finish; avoid bottled for optimal flavor.
Fresh Cilantro: Optional garnish for a fresh, herbaceous touch; skip if you’re not a fan.

Variations and Substitutions

For a smoky twist, add a chipotle pepper in adobo sauce or smoked paprika. Swap vegetable broth for chicken broth if not vegetarian. For a creamier texture, blend a portion of the beans and return them to the pot. Substitute black beans with pinto or kidney beans for a different flavor profile. If you’re out of fresh garlic, use ½ tsp garlic powder per clove. For a spicier kick, include diced jalapeños or increase chili powder. Coconut milk can replace broth for a richer, tropical variation.

Storage Options

Store cooled black beans in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in portioned containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating. Reheat gently on the stovetop or microwave, adding a splash of broth to maintain creaminess.