Average: 5 (1 vote)
Prep time
10 minutes
Total time
4 hours
8 servings

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

  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.

An Oldways recipe

How'd it Taste?

Amy Luce
This recipe could not have been easier! I did not have epazote, and I don't like bay leaf, so I just put some onion powder and a slice of bacon in the crock pot. My beans were cooked perfectly in 6 hours.
This recipe worked even with the salt added at the beginning? I always read that salt will keep then from getting soft and it should be added at the end once the beans are finished.
"Don't salt beans until the end" has been kitchen wisdom (myth?) for many of us, but science disproves this. Cooks Illustrated -- an organization that checks out the science of all kinds of cooking issues -- even recommends brining beans before cooking (https://www.cooksillustrated.com/how_tos/5803-salty-soak-for-beans). But we wouldn't go that far, because even with rinsing you might end up with more sodium in the finished dish than you want. The Bottom Line: use a little salt, and don't worry about when you put it in.

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