When I was growing up and it came to Latin food, I thought the only kind of beans that existed were refried beans. I can’t remember when I realized there were other beans out there–sometime after more Mexican restaurants than Taco Time and El Sol (if you have Logan, Utah connections, you most likely know El Sol) came to town, so late-ish high school. And while I can 100% get behind really amazing refried beans, you’re more likely to encounter flavorless mush from a can. So when I discovered black beans, it was a big day.
It’s not a huge secret that Sara and I love black beans–I just did a Google search for “Our Best Bites black beans” and had over a page of results. And while canned beans are great in a pinch, I love cooking up a batch of dried black beans because I can control the flavor, sodium, and cooking them from scratch is so unbelievably cheap that it kind of makes those two pairs of shoes I just ordered a little more okay.
To make black beans from scratch, you’ll need a pound of black beans, 6 cups of low-sodium chicken broth, 2 chopped onions, 8 cloves of smashed garlic, and 1 tablespoon of green Tabasco sauce.
Place beans in a colander and rinse, picking out any stones or shriveled beans that you can see.
If you live at a high altitude or if you just want to, place that beans in a slow cooker and cover with cool water and soak overnight. Now…I don’t soak my beans because I live at a low altitude and remembering to start my beans in the morning is a big enough feat, so I usually just cook mine on high for about 6 hours, no soaking involved.
If you’re soaking the beans, drain the liquid off the beans in the morning and rinse again. Add the chicken broth, chopped onions,
garlic, and Tabasco sauce
and cook on low for 6-8 hours or on high for 4-6 hours (times will vary depending on individual slow cookers and altitude…kind of keep an eye on things). If desired, add the juice of a lime. Season with salt and additional Tabasco sauce to taste. Makes about 6 cups of beans or twelve 1/2-cup servings. If you want to make these for future use, they can be portioned out into individual 1/2 cup servings or portioned into 1 1/2 cup servings, which is about equivalent to a can of beans. You can store them in the fridge for a few days or in the freezer for about 6 months.
Slow Cooker Black Beans
Recipe by Our Best Bites
1 pound black beans
6 cups low-sodium chicken broth
2 onions, chopped
6-8 cloves of garlic, smashed
1 tablespoon green Tabasco sauce, plus more to taste
Juice of 1 lime (optional)
Salt to taste
Place beans in a colander and rinse, picking out any stones or shriveled beans that you can see. Place that beans in a slow cooker and cover with cool water and soak overnight. If you live at a very low altitude, you don’t have to soak them unless you want to–beans cook much more quickly at sea level than they do at higher altitudes–so just cook them on high for 6 hours or so without soaking them first.
In the morning, drain the liquid off the beans and rinse again. Add the chicken broth, onions, garlic, and tabasco sauce and cook on low for 6-8 hours or on high for 4-6 hours (times will vary depending on elevation and individual slow cookers…kind of keep an eye on things). If desired, add the juice of a lime. Season with salt and additional Tabasco sauce to taste. Makes about 6 cups of beans or twelve 1/2-cup servings.
WW Points Plus: 2