Crockpot Beans for Hot Summer Days
The last thing anyone wants to do in the summer is heat up the kitchen! Frijoles (beans) are a nutritious and inexpensive protein to serve as a main dish or side for any meal. Using the crockpot eliminates the effort of cooking dry beans from scratch. This quick and easy recipe will save you time, energy, and money!
Fun Fact: Beans are an excellent choice for a first food for infants! Soft and easy to mash, infants can self-feed with their hands to develop their pincher grasp. Served whole, mashed, or blended, beans are an excellent source of protein and iron for young children!
This recipe works for any type of bean you enjoy. We prefer pinto, black, or romano beans. I love making a bulk batch of beans and storing in the refrigerator.
They are ready to go throughout the week to supplement our meals.
This recipe does not require soaking beans, but if you prefer, you can soak and cook on high for about 2 hours and they should be done!
1. Add desired amount of beans to the crockpot, in this recipe, I add 2 cups of dry beans and save the leftovers!
2. Fill with water about 1 inch above the beans.
3. Add slice of onion and 1-2 garlic cloves (optional)
4. Add 1 teaspoon of salt
5. Add 0.5 teaspoon of ground black pepper (optional).
6. Cook on high for 4 hours/low for 8.
You can make this dish comfortable for you home by omitting, substituting, or adding additional herbs and spices. I enjoy adding a pinch of cumin and/or oregano for extra flavor!
Pro Tip: store beans submerged in the cooking liquid to keep the beans from drying out.
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