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ladle scooping black beans from a slow cooker

Slow cooker black beans

Learn how to cook dry black beans in the slow cooker.
Course Main Course
Cuisine Mexican
Keyword black beans, crockpot, slow cooker
Prep Time 12 hours
Servings 12


  • slow cooker
  • heavy pot or bowl
  • colander


  • 1 lb black beans dry
  • 6 cups water plus more for soaking
  • 1 bay leaf dried
  • 1 onion quartered
  • 3 cloves garlic peeled
  • 2 tsp salt


  • Rinse dry black beans in a colander to remove dirt and dust. Remove any debris or bad beans.
  • Place beans in a pot and cover with warm water 2 inches above the beans. Cover and let soak overnight at room temperature or for about 12 hours.
  • The next morning, drain beans and rinse.
  • Pour into a slow cooker and add 6 c. fresh water, 1 bay leaf, 1 quartered onion, and 3 peeled garlic cloves.
  • Cook on low temperature for 6-8 hours.
  • The last hour, add 2 tsp salt and stir.
  • After elapsed time check to see if beans are tender. If they are not, increase temperature to high and cook for another hour or until beans are tender.
  • Remove bay leaf, onions, and garlic and use the beans however you wish.