Black beans are loaded with nutrition, super versatile in the vegan kitchen, and deliciously economical. Using the slow cooker to turn dry beans into plump, tender gems of tasty vegan protein and fiber (among other nutrients) makes black beans a healthy, fuss-free meal for your family’s busy fall schedule.
Slow Cooker Black Beans
- 2 cups black beans
- 3 tablespoons olive oil
- 1 large onion, chopped
- 1/2 cup chopped celery
- 3 garlic cloves, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- A few generous grinds fresh black pepper
- 5 cups vegetable broth
- Rinse and sort beans, discarding any debris.
- Place beans in a large bowl and add enough water until water level is about 2 inches above beans. Let soak overnight or for at least 8 hours.
- Drain and rinse beans. Transfer beans to a 6-quart slow cooker.
- Heat oil in a large skillet over medium heat. Add onion and celery and cook, stirring often, until vegetables are softened. Add garlic and cook, stirring, for 1 minute. Transfer onion mixture to the slow cooker.
- Add remaining ingredients, stirring to combine. Place lid on the slow cooker and cook on HIGH for 4 to 6 hours or on LOW for 8 to 10 hours. Beans are done when they are are tender.