Name: Slow Cooker Black Beans for Meal Prep Made Easy
Prep time: 15 min
Cook time: 8 h
Total time: 16 h 15 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 bay leaf; 1 large yellow onion, diced; 1 lb (2 cups) dried black beans, rinsed and sorted; 1 tablespoon ground cumin; 1 tablespoon lime juice (freshly squeezed); 1 teaspoon chili powder; 4 cloves garlic, minced; 4 cups vegetable broth (or water); Optional: 1 jalapeño, diced, or ½ teaspoon cayenne pepper for heat; Salt and pepper, to taste

This Slow Cooker Black Beans recipe is a game-changer for meal prep, delivering rich, savory flavors with minimal effort. Perfect for busy schedules, it transforms simple ingredients into a versatile, protein-packed dish that elevates tacos, salads, or bowls. Enjoy wholesome, budget-friendly meals all week!

Why You’ll Love This Recipe

This recipe is a must-try for anyone seeking convenience without sacrificing taste. The slow cooker does all the heavy lifting, infusing black beans with aromatic spices and vegetables for a deep, satisfying flavor. It’s ideal for meal preppers, as one batch yields multiple servings that can be paired with rice, tortillas, or greens. Budget-friendly and nutritious, these beans are high in fiber and protein, making them a wholesome choice for vegetarians and meat-eaters alike. Plus, the hands-off cooking process frees up your day, and the recipe is endlessly customizable to suit your palate!

Recipe Tips and Tricks

Rinse Thoroughly: Rinse dried beans to remove debris and reduce starchiness for a smoother texture.
Soak for Speed: Soaking beans overnight cuts cooking time and improves digestibility.
Layer Flavors: Sauté onions and garlic before adding to the slow cooker for deeper flavor.
Adjust Seasoning: Taste and adjust salt or spices before serving, as beans absorb flavors slowly.
Use Fresh Spices: Fresh cumin and chili powder enhance the dish’s warmth and complexity.
Add Acid Last: A splash of lime juice or vinegar at the end brightens the dish.
Check Liquid Levels: Ensure beans are covered with broth or water to prevent drying out.
Batch Cook: Double the recipe for more meals; beans freeze beautifully for later use.

Yield: 8 servings

Slow Cooker Black Beans for Meal Prep Made Easy

Effortless slow cooker black beans, packed with flavor, ideal for meal prep tacos, bowls, or salads.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 8 hours

Total Time 16 hours 15 minutes

Ingredients

1 bay leaf
1 large yellow onion, diced
1 lb (2 cups) dried black beans, rinsed and sorted
1 tablespoon ground cumin
1 tablespoon lime juice (freshly squeezed)
1 teaspoon chili powder
4 cloves garlic, minced
4 cups vegetable broth (or water)
Optional: 1 jalapeño, diced, or ½ teaspoon cayenne pepper for heat
Salt and pepper, to taste

Instructions

Rinse and Sort Beans: Place dried black beans in a colander, rinse thoroughly under cold water, and remove any debris or stones. This ensures a clean, smooth texture for your dish.
Soak (Optional): For faster cooking and better digestibility, soak beans in water overnight (8 hours). Drain and rinse before using. If skipping, extend cooking time slightly.
Prep Aromatics: Dice the onion and mince the garlic. For extra flavor, sauté them in a skillet with a drizzle of olive oil over medium heat until soft, about 5 minutes.
Combine in Slow Cooker: Add rinsed beans, onion, garlic, cumin, chili powder, and bay leaf to the slow cooker. Stir to distribute spices evenly for maximum flavor infusion.
Add Liquid: Pour in 4 cups of vegetable broth or water, ensuring beans are fully submerged. This keeps them moist and tender during the long cooking process.
Set and Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until beans are tender. Check periodically to ensure beans remain covered with liquid.
Check Texture: Test a bean for doneness; it should be soft but not mushy. If needed, cook for an additional 30 minutes and check again.
Season: Remove the bay leaf, then stir in lime juice, salt, and pepper to taste. Adjust seasonings to suit your preference for a perfect balance.
Add Optional Heat: If you like spice, stir in diced jalapeño or cayenne pepper during the last 30 minutes of cooking for a fiery kick.
Serve or Store: Enjoy warm as a side, in tacos, or over rice. Let cool before portioning into containers for meal prep or freezing.

Notes

Soaking beans is optional but recommended for shorter cooking times and easier digestion.
If using canned beans, reduce broth to 1 cup and cook on low for 2-3 hours.
Always remove the bay leaf before serving to avoid a bitter aftertaste.
For creamier beans, mash a portion with a spoon and stir back in before serving.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 50Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 382mgCarbohydrates 9gFiber 2gSugar 2gProtein 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: Affordable and nutrient-dense, dried beans yield a creamier texture than canned. Soak overnight for best results.
Onion and Garlic: These aromatics form the flavor base, adding sweetness and depth. Yellow or white onions work best.
Cumin and Chili Powder: These spices bring warmth and smokiness; adjust to your spice preference for a personalized touch.
Vegetable Broth: Enhances flavor while keeping the dish vegetarian. Low-sodium options allow better control over seasoning.
Bay Leaf: Adds subtle earthiness; remove before serving to avoid bitterness.
Lime Juice: Freshly squeezed lime juice adds a bright, tangy finish that balances the beans’ richness.

Variations and Substitutions

For a smoky twist, add a chipotle pepper in adobo sauce or smoked paprika. Swap vegetable broth for chicken broth if non-vegetarian. For a heartier dish, mix in diced bell peppers or carrots. Replace cumin with coriander for a milder flavor, or add fresh cilantro for herbaceous notes. If you’re short on time, use canned black beans (rinsed and drained), but reduce cooking time to 2-3 hours on low. For a spicy kick, toss in diced jalapeños or a pinch of cayenne pepper. You can also experiment with toppings like avocado, sour cream, or shredded cheese for added richness.

Storage Options

Store cooked beans in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in portion-sized containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating. Reheat on the stovetop with a splash of broth or water to maintain moisture, or microwave in short bursts, stirring in between.