Homemade black beans is a simple fix-it-and-forget-it dish when simmered slowly with garlic and spices in your slow cooker or stovetop.
Slow Cooked Black Beans [Vegan]
- 16 ounces dried black beans
- 8 cups vegetable broth or water
- 1 tablespoon minced garlic
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 tablespoon ground cumin
- 1 tablespoon oregano
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- 1 or 2 limes
- 1 bunch fresh cilantro, chopped (optional)
- 2 tablespoons chopped green onions (optional)
- Pour the beans into a colander in the sink and rinse the beans in cold water.
- Add the beans to a heavy bottomed sauce pan, dutch oven, or slow cooker and cover with 8 cups of water or broth. Stir in the garlic and all the dried spices. Cover and bring to a boil, if cooking on the stove top. If cooking in a slow cooker, just put on the lid and set it to low or high heat, depending on how long you want them to cook.
- Allow the beans to cook, covered, at a gentle simmer on the stove top , stirring from time to time, until tender – about 2 hours. If using a slow cooker, cook on high for about 4 hours or on low for 6-8. You want the beans to be tender, but not completely falling apart.
- Once cooked, you can drain the beans and they are ready to use. Or, you can let them simmer uncovered, stirring frequently, over medium heat on the stove top until the liquid becomes a thick sauce – about 25-35 minutes.
- Add a few squeezes of fresh lime juice to taste, and sprinkle with cilantro and green onions if desired.