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Slow-cooker Black Beans

Slow-cooker Black Beans

Southern Living JUNE 2008

  • Yield: Makes 8 cups
  • Cook time: 5 Hours, 20 Minutes
  • Prep time: 15 Minutes
  • Soak: 8 Hours


  • 1 (16-oz.) package dried black beans
  • 2 bacon slices
  • 1 large sweet onion, diced (about 2 cups)
  • 2 celery ribs, diced (about 1/2 cup)
  • 3 garlic cloves, chopped
  • 2 cups diced cooked ham
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon coarsely ground black pepper
  • 1/4 teaspoon ground red pepper
  • 1 (32-oz.) container low-sodium fat-free chicken broth


1. Rinse and sort beans according to package directions. Place beans in a 6-qt. slow cooker. Add water 2 inches above beans; let soak 8 hours. Drain and rinse. Return beans to slow cooker.

2. Cook bacon in a large skillet over medium-high heat 4 to 5 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet. Crumble bacon; add to slow cooker.

3. Sauté onion, celery, and garlic in hot drippings 7 to 8 minutes or until tender. Reduce heat to medium, and stir in ham, cumin, and ground peppers. Sauté 5 minutes or until thoroughly heated. Stir in 1/2 cup chicken broth, and cook 2 minutes, stirring to loosen particles from bottom of skillet; add mixture to slow cooker. Stir in remaining chicken broth and 1 cup water.

4. Cover and cook on HIGH 5 hours or LOW 8 hours or until beans are tender.


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Slow-cooker Black Beans Recipe