slow cooker beans recipe

Written BySheba G Updated On
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The Best slow cooker beans recipe

I’m so excited to share this slow cooker beans recipe with you all! As a busy mom of two, I’m always on the lookout for easy and delicious meals that can be prepared in advance. This recipe is a staple in our household and has been a game-changer for family dinners.

The combination of tender beans, smoky flavor, and comforting texture is absolute perfection. My kids love it when I serve it with a side of crusty bread or over rice. It’s also a great option for potlucks or gatherings because it’s so easy to transport and serves a crowd.

Plus, the slow cooker does all the work for you, so you can just set it and forget it! One of the best things about this recipe is that it’s incredibly versatile – you can customize it to your taste by adding different spices or ingredients. I like to add some diced tomatoes for extra flavor and texture.

My husband loves it when I serve it with some crusty cornbread on the side. It’s also a great way to use up any leftover veggies or beans you might have on hand. The health benefits of this recipe are another big plus – the slow cooker method makes the beans super tender and easy to digest, even for my kids who can be picky eaters.

I’ve also noticed that this recipe seems to bring out the natural sweetness in the beans, which is just amazing! Overall, this slow cooker beans recipe is a must-try for anyone looking for an easy, delicious, and healthy meal option.

Slow Cooker Beans

4.7 from 1682 votes

A hearty and flavorful dish of tender beans cooked low and slow in a savory broth. Perfect as a side or a main course, these beans are seasoned with aromatics and spices for a comforting meal.

Prep Time15 mins
Cook Time8 hours
Resting Time0 mins
Total Time8 hours 15 mins
Servings: 8Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Beans

1 pound dried beans (such as pinto, black, or navy), sorted and rinsed
8 cups water or vegetable broth
1 large onion, diced
4 cloves garlic, minced
2 bay leaves
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper

For Serving (Optional)

Cooked rice or crusty bread
Fresh cilantro, chopped
Lime wedges

👨‍🍳Directions

1Sort through the dried beans to remove any debris, then rinse them under cold water.
2Place the rinsed beans in the slow cooker and add the water or broth, diced onion, minced garlic, bay leaves, smoked paprika, cumin, salt, and pepper.
3Stir everything together until well combined.
4Cover the slow cooker with its lid and set it to cook on low heat for 8 to 10 hours, or on high heat for 4 to 5 hours.
5The beans are done when they are tender and easily mashed with a fork, and the liquid has thickened slightly into a savory broth.
6Remove the bay leaves from the slow cooker and discard them.
7Taste the beans and adjust the seasoning with additional salt or pepper if needed.
8Serve the beans hot over rice or with crusty bread, garnished with fresh cilantro and a squeeze of lime juice if desired.

🔧Equipment

Slow cooker (6-quart or larger)
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 1g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 12g🍬Sugars: 3g🥩Protein: 15g

📝Notes

For extra flavor, sauté the onion and garlic in a skillet with a tablespoon of oil until softened before adding to the slow cooker. You can also add a ham hock or smoked turkey leg for a meaty depth. Soaking the beans overnight in water and draining them before cooking can reduce cooking time by about 2 hours.

Watch Video Of How Slow Cooker Beans Works

This slow cooker beans recipe is always a good idea for any occasion – whether it’s a weeknight dinner or a family gathering. One of my favorite things about this recipe is how well it stores and reheats – just reheat them in the microwave or oven when you’re ready to serve!

You can also store leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months. When reheating from frozen, just thaw them overnight in the fridge first then reheat as usual.

❓ Frequently Asked Questions About Slow Cooker Beans

1. What type of beans should I use for this recipe?

For this recipe, I recommend using pinto or navy beans. You can use either one or a combination of both – they both work beautifully in this recipe.

2. Can I make this recipe in a regular pot on the stovetop?

While you can make this recipe on the stovetop, I highly recommend using a slow cooker instead. The low heat and long cooking time really help to break down the tough fibers in the beans and make them tender.

3. How long does it take to cook these beans?

The cooking time will depend on your slow cooker’s heat level and the type of beans you’re using. Generally, you can expect to cook these beans for 8-10 hours on low or 4-6 hours on high.

4. Can I add other ingredients to this recipe?

Absolutely! This recipe is super versatile and you can customize it to your taste by adding different spices, herbs, or ingredients. Some ideas include diced onions, bell peppers, garlic, or smoked paprika.

5. Can I store leftovers in the fridge or freezer?

Yes, you can store leftovers in either the fridge or freezer. If storing in the fridge, make sure to let them cool completely before refrigerating them – then reheat them when you’re ready to serve.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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