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Ingredients
▢2 cups dried black beans
▢8 cups water
▢salt
Instructions
Slow Cooker
Soak the beans for 4-6 hours or overnight. This helps to soften the beans and reduce cooking time. Then add about 2 cups of the beans to the slow cooker and fill it with enough water to fully cover the beans, about 8 cups of water. Cover and cook on low for about 6 hours or until the beans are soft. Make sure there is always water in the slow cooker. When they are finished cooking drain and rinse the beans. Store in an airtight container for 3-5 days.
Stove Top
Soak the beans for 4-6 hours or overnight. In a large pot add about 2 cups of dried beans. Add enough water to cover the beans about 2-3 inches above them. Cover and boil on medium-high heat then turn the heat down to a simmer. Simmer covered for about 1-3 hours. Simmering helps to keep the beans together and prevent them from getting squishy. Check to see if the beans are tender after 1 hour as it may take up to 3 hours. Make sure there is always water in the pot. When they are finished cooking drain and rinse the beans. Store in an airtight container for 3-5 days.
Add some salt and flavors like cumin, onion and garlic powder. It is also optional to add a bay leaf in the slow cooker or pot during cooking.
Notes Notes 1: Use cooked black beans within 3-5 days after cooking.
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