Make a slow cooker full of these flavorful black beans to welcome your friends and family who eat gluten free, fat free, vegetarian, or vegan meals. They have no garlic or onions either despite the rich taste, so even more of your extended tribe can enjoy them. I had these beans for dinner last night on a baked sweet potato and will serve them in baked acorn squash halves for satisfying meatless Thanksgiving and Christmas dinners (see picture below the recipe).
Cook dried beans now and freeze them for better flavor than canned. You'll get almost the same convenience at a much lower price. Mother Earth will thank you for using less energy and packaging.
Active time: 8 minutes. Total time: 2 to 9 hours. Serves 12. Doubles well. Vegan, gluten free, fat free.
2 cups dried black beans
6 cups water
3 bay leaves
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon dried oregano
1/2 teaspoon ground chipotle powder
- Pick through beans and rinse beans well. (See my page on cleaning and cooking dried beans, with a video and times for various options.) Put beans and other ingredients in slow cooker and cover. Soak for up to 12 hours if you'd like or just turn on the heat. Cook until beans are tender, with the slightest bit of resistance when you bite them. If the beans start to surface, add enough hot water to cover them.
- When beans are tender, remove bay leaves. Drain most of the cooking liquid, saving some if desired for gravy or soup.
- Serve these home-cooked black beans hot in acorn squash or on sweet potatoes, quinoa, or rice. Use wherever you'd use savory canned black beans. Yes in burritos, no in brownies. Keeps up to five days in the refrigerator or frozen for a year.