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This crockpot black bean stew started out as an attempt at refried beans – until I remembered that black beans aren’t the beans traditionally used to make refried beans (all the refried beans I have observed in my young life have been made with pinto beans). So I changed gears, and since a lusciously thick, garlic-laden black bean stew was on my recipe ideas list already, that’s what we had for supper. And boy, was it good!
Dry beans used to intimidate me because I didn’t really know how to cook them. I still don’t really know how to cook them, but I bumble my way along and the results are usually edible. I don’t know if I cook them “correctly,” but it works. Dry beans are super cheap, so I use them when I can. They do take some planning because they need several hours in the crockpot to soften, but the results are worth it. I love crockpot meals because I can prepare the main dish for dinner in advance and then only have a little bit of work to do right around supper time.
Lots of onion and garlic impart rich flavor to this black bean stew, and later they are joined by fresh cilantro (imperative!) and some other seasonings. The end result is a thick stew that is great on its own (with a side of cornbread, if you so desire), over a salad, or on a cornbread waffle.
Leftovers will thicken up in the fridge, so I recommend adding a little water when you reheat them. I love to eat on leftover black bean stew for lunches throughout the week.
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
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- 2 lb. dry black beans
- 1 lg. onion, chopped
- 5 cloves garlic, minced
- -
- ½ c. fresh cilantro, chopped
- 1 T. each chili powder, paprika
- 1 T. chicken bouillon*
- 2 tsp. cumin
- 2 tsp. lime juice
- 1½ tsp. salt (may vary according to the saltiness of your chicken bouillon)
- ½ tsp. THM Super Sweet Blend
- ½ tsp. liquid smoke
- Additional water as needed
- Rinse and drain the beans and put them in a large crockpot. (I used a 6-qt. crockpot.) Cover the beans with water to about 1½" above the surface of the beans. Add the onion and garlic and cook on high for 3½ hours or until the beans are soft. Do not add more water during this time, but do stir the beans occasionally.
- Mash the beans with a potato masher until they are your desired consistency. I like to leave some texture. Add additional water as desired; I added an extra 2 cups. Add the second set of ingredients and stir, then cook on low for 2 hours. Serve.
- You can top this stew with low-fat sour cream and a small sprinkling of cheese, but keep fats to a minimum as this meal focuses on healthy carbs.
Leftover beans refrigerated overnight will probably need extra liquid added before reheating because they will absorb water in the fridge. Or leave them thick and serve them in low-carb or sprouted tortillas! I like to have these beans on hand for lunches throughout the week, but if they last for more than a few days I would freeze them since beans tend to spoil quickly in my experience.
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Hi Brianna,
Dry beans are something I’ve ever since I was a girl. We always used both onion and garlic when seasoning them. One interesting thing I noticed after I got married is that that when I use onion OR garlic the beans will stay fresh longer. I love cooking dry beans in the crockpot! Thanks for another variation of one of my favorite foods.
Good morning, Briana! I have a question that I should know the answer to but not thinking clearly right now! What is the protein in this recipe…the beans? Thanks so much for your recipes! I appreciate all of your hard work to create them!
Yep, beans it is!
Could you or should you soak these beans before cooking?
You can but you don’t have to. 🙂 If you do, you probably won’t need to cook them as long.
It’s in the crockpot:)
Have you ever added bacon to this recepie?
Oh, and you are a family name in our house too – your recepies are great!
No, I haven’t! Regular bacon would make this a THM Crossover, but turkey bacon would be OK in an E setting. 🙂 I’m so glad you enjoy the recipes!
Great! Thank you! I just started THM 4 weeks ago with great success thus far. I live in West Africa and don’t have access to a lot of normal and special ingredients. I discovered your blog this week. Love your recipes! Thanks so much!
Wow – you’re definitely dealing with some challenges, but I’m glad to hear of your success!
I love black beans, this sounds like my kind of food!
This looks delicious! I’m curious as to why you add the sweetener to the recipe?
It just helps balance the flavors out. 🙂 You’re welcome to omit it.
You obviously haven’t been to Central America! 🙂 We’re missionaries in Guatemala, and the people here have never heard of pinto beans. Refried beans are almost always made from black beans! (Some are made from red beans – (which are not kidney beans) Just thought I’d let you know black bean refried beans are traditional here. 😉
Good to know! I guess I’m not as strange as I thought. 😉
Have your book -love your recipes and have printed off many! But about a month or so ago the print button stopped working on all of my devices. I am able to print off many other sites and am wondering if you changed something on your end! I do hand write out some of them but I love the clean look of your printed recipes. I have a binder for all baked goods, your basic two week menu and recipes, and a general one! You’re like part of the family. I hate not having my Briana recipes!
I’m sorry you’ve been having trouble, Sherry! I’m afraid I’m not sure what the problem is; I haven’t changed anything on this end and it’s working fine for me.
If using canned beans (which I have in my pantry), what would the amount be?
According to my calculations via Google, you’d need about 8 15-oz. cans of black beans. 🙂 However, the liquid and cooking time would need adjusted since canned beans are already cooked and have already absorbed water.
Thanks for this recipe; I think we’ll try it tonight…I even have chicken broth that needs to be used. 🙂
I’m new here and new to THM and enjoying the challenge…and your recipes! And awaiting the arrival of your new cookbook (via the Burkholder’s :-)… I’m Canadian, eh!) Thanks!
Your comment about beans spoiling made me think of a tip I heard a while ago…and you may already know this…but food keeps best when stored in glass containers – jars, glass bowls with lids etc.
Hi there! Thanks for stopping by! Neat connection. 😉