No-Soak Crock Pot Black Beans

An Oldways recipe

Canned beans are inexpensive; dried beans are dirt cheap! Here is an easy recipe for making your own flavorful black beans, which can be portioned and frozen in their own cooking liquid. Using a crock pot takes the stovetop-monitoring out of your day. Epazote is a traditional Mexican herb that lends a grassy, strong flavor to these hearty black beans. If you like cilantro, you'll likely enjoy epazote. You can find it in Latino markets or specialty shops.

Ingredients: 
  • 1 1-lb bag dried black beans
  • 1 teaspoon salt
  • 1 large onion, roughly chopped
  • 1 bay leaf
  • 2 teaspoons dried epazote (optional)
  • 1 slice bacon and drippings, cooked but not crisp (optional)
  • 1 teaspoon salt
Instructions: 
  1. Mix the black beans, salt, and 6 cups of cold water in a pot and bring to a boil. Boil for 10 minutes.
  2. Put the chopped onion, bay leaf, epazote, bacon/drippings in the crock pot. Pour the beans and cooking water into crock pot, cover, and turn to low.
  3. Cook for 4-8 hours or until beans are cooked to your liking. Cool beans and liquid, portion into containers, and freeze.
Nutritional Analysis: 
Per serving: Calories: 97, Protein: 6 grams, Fat: 2 grams, Saturated Fat: 1 gram, Carbohydrates: 15 grams, Fiber: 5 grams, Sodium: 317 mg.
Yield: 
8 servings
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