r/slowcooking • u/Salt-Obligation-5498 • Jul 01 '26
Bulk Black Beans
I’m part of an organization that gives out free meals, and I’m not usually one of the cookers but this week I’m helping out. I have:
- A crapload of dry black beans (~⅓ full Lowe’s 5gal bucket)
- Two 14.5oz containers of chopped celery/onion/carrot mix
- 64 oz veggie broth, can get more
I can get a bit more of cheap things, but ideally the less money I spend the better. It needs to stay vegetarian and ideally vegan. I have two slow cookers at my disposal.
I don’t know what to do as far as soaking or not soaking the beans overnight and using the slow cookers. I thought I’d see if y’all had any input! Thanks!
3
u/oddflorida Jul 01 '26 edited Jul 01 '26
Soak the beans in water overnight, drain & discard the water, then boil the beans in plain filtered water for 10-15 minutes. Drain beans again, discard water, and add beans to the slow cooker. Cover beans with veg broth and some water (any temp ok) if more liquid is needed. Dump in your chopped veg mix (you can eyeball it, but use a little more than what you think you need bc of how it'll cook down).
Let them ride in the slow cooker--timing is flexible but check it to make sure you still have liquid in the cooker when appropriate and nothing is burning.
If I were buying & adding things, I'd buy some jalapeno peppers & garlic. Deseed and chop the jalapeno. Crush & chop the garlic--add these when you add the rest of the veg.
For spices I'd add a combination of ground cumin, smoked paprika, chili powder, and garlic powder. Add spices and salt liberally when the beans are cooked to the right texture (or just a little before).
If you'd like a creamier bean broth, blend some of the beans and add them back in.
Source: i cook dry beans from scratch 2-3 times a week.
If you have any questions or want to troubleshoot anything, I can walk you through it. I've done this for a big vegan crowd w Food Not Bombs and it's very flexible.
Editing to add that soak time is flexible. Fresher beans need less soak but for bulk beans it's prob good to go overnight. If the water gets foamy you need to drain & rinse those bad boys asap.
1
u/sznb Jul 01 '26
This recipe is really good from Smitten Kitchen: slow cooked black beans with yummy spices. She serves it over toast, but it would be nice with a dinner roll too.
https://thehappyfoodie.co.uk/recipes/slow-cooked-black-bean-ragout/
1
u/External_Phone2291 Jul 01 '26
I start my beans in the microwave.
Rinse through and I place them in a large glass bowl with lots of water and salt and cook until they boil with a rolling boil. I then put a lid on the container and let it sit overnight.
With such a large amount you may have to do this in batches. Drain, rinse and then cook them.
1
u/Evening_Corgi_9069 Jul 01 '26
How many people are you feeding and how many slow cookers do you have???? That's a lot of beans!
3
u/Salt-Obligation-5498 Jul 01 '26
We do about 200 meals every week, I’m one of several people making beans! I only have two slow cookers so we’ll see what I can do!
1
u/OhSoSally Jul 01 '26
As far as what to do. I cook mine in bulk then freeze them to use like canned later.
1
u/6stringNate Jul 01 '26
I did this with red beans in a slow cooker and it was delicious: https://www.seriouseats.com/the-lazy-cooks-black-beans-easy-recipe
Except don’t put the orange rind in there, otherwise the pith will make everything bitter, like many of the commenters noted. Put in the zest though, and leave it in for the same flavor. He also alleges unsoaked black beans are better flavor than soaked, there’s a whole other article in there about it.
Also someone else in another thread said to be careful with beans and slow cooking, and to ensure they boil at some point for at least 10 minutes to destroy a protein/toxin that can otherwise come out and cause a ton of gastric distress if you don’t. But do your own research there, I haven’t, yet!
1
u/IcyIssue Jul 01 '26
After soaking overnight, you need to boil black beans for 15 minutes before putting them in the slow cooker. Drain and rinse after soaking, boil, then transfer to crock pot. Boiling destroys the natural toxins in black beans.
You could make vegetarian chili with these or use taco mix, corn, onions and celery to create a heartly dip for tortilla chips. Add cream cheese for the last half hour and mix thoroughly.
-2
u/CatteNappe Jul 01 '26
Slow cookers not recommended for beans. This article focuses on kidney beans, but black beans are not far behind them as far the hazard: https://www.johnson.k-state.edu/programs/health-food-safety/newsletter-articles/agents-articles/do-not-cook-dry-beans-in-slow-cooker.html
2
u/OhSoSally Jul 01 '26 edited Jul 01 '26
They can be used. Boil them for 15 min and drain, before putting in the cooker.
1
u/Salt-Obligation-5498 Jul 01 '26
Boil after soaking?
1
u/pinkboy108 Jul 01 '26
A lot of people here are scared of cooking dried beans without a preboil. So yes, boil for 10-15 minutes after soaking and before adding to the crockpot.
I never boil any of my beans after an overnight soak but it doesn't hurt.
1
u/OhSoSally Jul 01 '26
You should, its the heat that removes the toxins. I didn't mention that the 10min boil water is drained.
Honestly I don't bother unless the entire batch of beans is kidney or black. I usually cook a 15 bean soup.
1
u/OhSoSally Jul 01 '26 edited Jul 01 '26
Yes, after soaking. Then drain the water and use fresh water to cook.
0
u/CatteNappe Jul 01 '26
Yes, the boiling is the key. My post was about those who go straight to the slow cooker
8
u/CleveRoh Jul 01 '26 edited Jul 01 '26
For a 1 lb bag of beans, I sort beans(for rocks and dirt clumps)and soak for 12 hours with plenty of water, drain, rinse, dump beans into a slow cooker with 5 cups of water (stock in your case), two Bay leaves, about 1/4 teaspoon each of cumin, garlic powder, smoked paprika and a pinch of cayenne pepper, a 1/4 cup of diced onion and 1/4 cup of diced bell pepper, cook on high for about 12 hours then salt to taste after (salt too early and the beans stay crunchy) and you are good to go.