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Slow Cooker Black Beans

Slow cooker black beans infused with flavors from onions and peppers.
Prep Time5 mins
Cook Time8 hrs
Total Time8 hrs 5 mins
Course: Main Dish, Side Dish
Servings: 6


  • 1 lb dry black beans sorted and rinsed
  • 1 green bell pepper (seeds and ribs removed) cut in half
  • 1 onion (skin removed) cut in half
  • 1 jalapeño stem removed, cut in half (I leave the ribs and seeds in for a hint of heat, but you can remove these.)
  • 4 garlic cloves (skin removed), smashed but kept whole
  • 1 bay leaf
  • 6 cups water
  • 1 T salt


  • Put the beans, bell pepper, onion, jalapeño, garlic, bay leaf and water in the slow cooker.
  • Set and cook on low for 8 hours. After 6 hours, add the salt, stir and cover to cook for the remaining 2 hours.
  • Once the beans are ready, remove the bell pepper, onion, jalapeño, garlic cloves and bay leaf.
  • The beans are ready eat. Scoop the bean out and drain some of the liquid. However, I recommend to keep some of the liquid with the beans, so they do not dry out.
  • Enjoy!


Optional: Soak beans overnight. (I do not soak the beans, and the they turn out great.)