Slow Cooker Black Beans

I am so excited about this month's Recipe Redux themed post...7 Ingredient (or less) Recipes. 

You guys are going to get an arsenal of quick 7 Ingredient (or less) Recipes this month from the healthy food bloggers at the Recipe Redux by checking out all of the recipes at the end of this post!

Who doesn't love a collection of recipes in which you likely have all of the ingredients on hand? I know I do! 

I'll get you started with these super simple Slow Cooker Black Beans. I have to admit, I can't take all the credit for this recipe. A friend of mine originally turned me onto this recipe and, every time I make it, I just can't get over how good they are.

I'm not sure where the recipe originated so if you are the owner of it, please let me know so I can bow down and thank you! 

I can (almost) guarantee that once you make these, you will rarely buy canned black beans again. I can't say never because we all get in a pinch when a recipe calls for cooked black beans, you don't have any, and you don't have 6+ hours to wait for them to cook in the slow cooker. But, I can guarantee that you will buy them much less often, find yourself making many less trips to chain restaurants known for their burrito bowls, and will be getting your family to eat many more plant-based meals. 

These beans are very versatile. My favorite way to enjoy them is as pictured...with a smorgasbord of yummy toppings piled in a bowl and eaten with a side of chips.

They are also great in tacos, salads, dips, soups, or as a topping on nachos. They are also freezable for future use!

Beans are a great way to get your daily dose of of plant-based protein, potassium, phosphorus, and fiber. Given the ease of this recipe, the short ingredient list, and the flexibility of them, you absolutely must try them!

Slow Cooker Black Beans

Makes about 8 cups of cooked beans

1lb dried black beans

6 cups of vegetable broth (I used homemade unsalted stock mentioned here)

1 tablespoon chili powder

1 tablespoon garlic powder

1 tablespoon cumin

1 teaspoon smoked paprika (optional but recommended)

1 teaspoon salt (I usually don't add this if I use salted vegetable broth)

1. Put all ingredients in slow cooked. Cook on high for 6-8 hours until beans are tender. 

2. There is no step 2...this recipe is that easy ;)