So now, you’ll only find me cooking black beans with a little bundle of cloves thrown into the mix.

Not more garlic, but the spice! Awhile back I had a feeling that the subtly warm spiced aura that cloves impart would pair fabulously with black beans, and I humbly believe I was right. We’ve got onion, garlic, a bay leaf, and my secret weapon: whole cloves. These are ingredients that are carefully selected to add flavor to the beans without affecting the cooking process. Win win.Īnd then … and then … we have the aromatics. The threat of gastro-related side effects is enough to keep me firmly on “soak” side of the line – plus, soaking helps dried black beans cook a little faster. Some people don’t feel the need to soak their beans, but me? I believe in soaking. Did you know dried black beans that are more than a year old tend to have less flavor and can take much longer to cook? So, buy your beans from a place where you know turnover is fairly high so that you have the freshest dry black beans in your cupboard.

I start out with one pound of dried black beans – the fresher the better. Both of those recipes can be made in the rice cooker so it’s another great hands-off recipe! These beans can also be served with your favorite salad or paired with tortilla chips.So what do I do to make these supremely delicious? Well, not a lot, I admit … but that simplicity is part of the beauty. I love pairing these black beans with my cilantro lime rice or my Mexican-style rice.

How long do leftovers last? They should last about 5 days in the fridge, stored in an airtight container.

If you don’t have bay leaves, you can skip them.

Can I use other seasoning? Absolutely! If you want to make these spicy, add some chili powder and hot sauce.

If you want to make seasoned beans without a slow cooker, try my Mexican Black Beans recipe which uses canned beans.

Do I have to use dried beans? For this recipe, yes.

If it’s smaller than 6 quarts, you may want to halve the recipe to ensure you can fit all the beans in. But nearly any size or shape should work.

What type of slow cooker should I use? I used this large 8-quart oval-style Crockpot brand slow cooker.

Do I need to soak the beans first? Nope! For this recipe you can rinse them and add them right to the slow cooker.

You should also check for small stones that could be in the beans.

Do I really have to rinse my beans? Yes! Dried beans haven’t been washed so for safety reasons, it’s important to rinse them.

These would make a great addition to this vegetarian taco soup, black bean soup, vegetarian enchiladas, or black bean dip. If a recipe calls for a 15-ounce can of black beans, you can usually substitute 1 1/2 cups of cooked black beans. These black beans make a delicious side dish for your favorite tacos, but you can also use them in recipes that call for black beans.

Lime juice– The acid brightens the dish and I love the hint of citrus this adds to the beans.

Cumin– Ground cumin adds a warm, earthy spice to the dish.Oregano– Slightly sweet with a mild spice, it adds a nice layer of flavor to the beans.Bay leaves– Bay leaves add a unique layer of flavor, enhancing all of the other herbs and improving the overall dish! If you don’t have any, you can leave them out.I recommend using a low-sodium broth so you can control the saltiness. Vegetable broth– I used a vegetarian chicken-style broth, but you can use any kind of vegetable broth you like.You can substitute with garlic powder, if necessary. Garlic– I love garlic so this was a must for me.You could use a shallot for a more mild flavor. Onion– I recommend using a finely diced yellow or white onion.

Here are my favorite seasonings with substitution suggestions: The key to delicious black beans is to add lots of seasonings so these tender beans are packed with flavor.

Good black bean recipes