It’s been almost two months since I broke out the ol’ crock pot—probably the longest I’ve gone without doing so since I was living in a sad, little studio apartment back in Los Angeles. However, with bikini season right around the corner and my desire to go swimming without leaving my t-shirt on this summer, I figured it was a good time to dust it off and try and make something healthy (and in mass quantity). Why I settled on black beans, I couldn’t tell you. Considering how easy they were to make, I’m surprised I hadn’t tried before.
While the total cooking time is about 24 hours, most of it is passive. “Set it and forget it,” as Ron Popeill is so fond of saying (Editor’s Note: He’s still alive?). Just soak the beans, cut up some veggies, add some spices, and go about your day.
- 1 lb bag of dried black beans
- Enough water to soak the beans, leaving about one inch
- 6 cups (give or take, depending on the size of your cooker) low-sodium chicken stock—I believe it’s trendy to call this “bone broth.”
- 1 medium finely diced onion (I went with something on the sweeter side)
- 1 medium finely diced green pepper
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 1/2 tbsp olive oil
- 1 tbsp garlic that’s been run through a press (about 3 – 4 cloves)
- 2 – 3 bay leaves
- Soak the beans in water overnight. Leave about one inch of water at the top.
- Drain and rinse beans. Some people like to save and use this water when cooking, but I find it wreaks havoc on my digestive system.*
- Transfer beans to slow cooker.
- Add onion, pepper, cumin, olive oil, garlic and bay leaves.
- Add chicken broth (about an inch or so above the rest of ingredients)
- Cover and cook on high for 8 – 10 hours.
- Remove bay leaves.
- Serve with some rice or something. Cilantro isn’t necessary, but it gives the picture a pop. And you’re probably gonna post this on Instagram because our lives our now defined by how many digital likes we get.
*If you’re going to use the bean water instead of chicken stock, you’ll need to add salt to taste.