Easy Slow Cooker Southwest Black Beans for Epic Summer Cookouts
These Slow Cooker Southwest Black Beans start with dried black beans which means they might require a bit more effort than just heating up a can, but it is 100% worth the effort. Slow cooking the beans with some aromatics and spices means these beans are ultra-flavorful, creamy, and taste so much better than canned.
Plus, the slow cooker reduces heat in the kitchen! It also frees up your time to take care of other things like enjoying a beverage on the porch with your guests!
How do you cook dried beans?
You can soak them overnight or do a quick soak (see below) and then cook them. Or you can just throw them in a pot or crockpot after rinsing and cook for several hours until they are tender and creamy. It really is that easy.
I do recommend you cook the beans with some sort of aromatics and spices so they are not bland. It is amazing what a little onion, garlic, and bay leaf can do for these beans. And don’t be afraid of salt. They can use a good portion of that as well for good flavor.
Can you really cook dried beans in a crock pot?
Absolutely! Just put everything in the cooker on your way out the door in the morning and by dinner time you’ve got a full-flavored side dish loaded with soft, tender beans and all the spicy elements you expect from black beans made Southwest style.
How do you cook dried black beans in a slow cooker?
You really can start this side dish with next to no advanced prep work — meaning you get to skip the time-consuming task of soaking dried beans. An all-day simmer of eight to 10 hours in the slow cooker is more than enough time to soften the beans so that by the time you’re ready for dinner, they’ve achieved the perfect level of tenderness.
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How long do you soak dried beans?
Actually, you don’t have to soak the beans at all. It takes longer for the bean to cook if you don’t soak them, but they will still cook. You might want to give the timer closer to 10 hours than 8 to make sure the beans are fully cooked and tender.
However, if you decide to soak the beans there are basically three soaking methods for dried beans.
First, there is the overnight soak. This is best for not adding heat to the kitchen, but it does take the most time. Rinse beans and check for stones and debris. Add beans to a large bowl and add water to cover by at least 4 inches. Cover and let soak for at least 6 hours and up to overnight. Drain and discard soaking liquid. Rinse beans with cool running water. Use in your recipe.
Second, we have the quick-soaking method for beans. Rinse beans and check for stones and debris. To a large saucepan, add beans and enough liquid to cover them by 2 inches. Bring beans to a boil and cook for 2 minutes. Remove saucepan from heat, cover, and let beans sit for 1 hour. Drain and discard soaking liquid. Rinse beans with cool running water. Use in your recipe.
Third, consider the Hot Soak method. This method is a little bit longer but recommended because it reduces cooking time even more and supposedly removes some of the gas-producing compounds in the beans. Place beans in a large pot and add 10 cups of water for every 2 cups of beans. Bring water to a boil and boil the beans for an additional 2 to 3 minutes. Remove beans from heat, cover, and let stand for 4 hours. Drain and discard soaking liquid. Rinse beans with cool running water. Use in your recipe.
Slow cooker Southwest black beans are easy!
With this recipe, you cook the aromatics and spices to bloom before adding them to the slow cooker. It adds depth of flavor to the dish. If you don’t have time you could dump everything into the slow cooker in the morning, set the heat to low, and the dish will still be done and tasty by dinnertime!
What are the ingredients for Southwest Black Beans?
Generally, I use the following ingredients allowing for modifications as my mood leads me. Sometimes I feel extra spicy and add a little extra chile powder!
- Dried black beans
- extra virgin olive oil
- yellow onions or red onions for zingy flavor
- poblano peppers or jalapeno for more heat
- several cloves of garlic
- chipotle chiles in adobo sauce
- spices like cumin, oregano, cilantro, and chile powder
- bay leaves
- fresh lime juice
- Salt and freshly ground black pepper
How do you make this recipe?
Heat extra virgin olive oil in a Dutch oven and cook the onion, Poblano pepper, garlic, and chipotle chiles until fragrant. Add the spices and let them bloom. Add the beans, bay leaves, and water and bring to a boil. Then transfer to a slow cooker and let it do the rest of the work.
When the beans are soft and you are ready to serve, add the lime juice, cilantro if you like and season to taste.
What do I serve with this fabulous side dish?
- I serve mine as part of a Fajitas Menu I made for Father’s Day one year. Get the rest of the recipes at Grill Out with this Phenomenal Father’s Day Fajitas Menu.
- Add them to any barbeque buffet.
- Cook some up to serve with barbeque chicken, pork sliders, or hamburgers.
- They would be a great addition to the ribs from the July 4th Grilling: Patriotic Pork Menu.
- Not crazy about cauliflower? Substitute this recipe for the grilled cauliflower in the Grill Out for Labor Day Menu. Both are good in my book!
All in all, these Slow Cooker Southwest Black Beans are a great addition to your epic barbeques and summertime cookouts. This is a versatile and easy-to-make side dish you can enjoy all summer long.
Cheers Y’all!
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Slow Cooker Southwest Black Beans
Equipment
- Slow Cooker
Ingredients
- 2 Tbsp extra virgin olive oil
- 2 medium onions chopped
- 1 poblano pepper or red bell pepper seeded and diced
- 6 cloves garlic minced
- 2 chipotle chilies plus 2 teaspoons adobo sauce from can
- 3 tsp cumin
- 1 ½ tsp dried oregano Mexican if you have it
- 1 pound dried black beans rinsed and sorted
- 2 bay leaves
- 6 cups water enough to cover beans
- fresh lime juice to taste
- Salt and freshly ground black pepper
- 2 tsp fresh Cilantro chopped + more for garnish (optional)
Instructions
- Soak the beans.
- Heat oil in dutch oven or deep skillet until shimmering. Add onions and poblano or red bell pepper, sprinkle with a pinch of salt and pepper and cook until softened. Stir in garlic and cook until fragrant. Add chipotle chiles and adobo and smash into onion and pepper mixture just to break up the chiles. Add cumin and oregano and cook 1 minute.
- Add beans, bay leaves, and enough water to cover.
- Bring to a rolling boil. Transfer to a slow cooker. Cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours until beans are tender.
- Remove bay leaves. Add lime juice, 2 tsp cilantro, and salt and pepper to taste.
Notes
- Pick through and rinse 1 pound beans.
- Place in a bowl large enough to cover with water 4 inches above the beans and soak overnight.
- Drain and discard soaking liquid.
- Pick through and rinse 1 pound beans.
- To a large saucepan, add beans and enough liquid to cover them by 2 inches.
- Bring beans to a boil and cook for 2 minutes.
- Remove saucepan from heat, cover, and let beans sit for 1 hour.
- Drain and discard soaking liquid.
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