Slow Cooker Black Beans


  • 1 pound dried black beans
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 10 cherry tomatoes, halved
  • 3 cloves garlic, chopped
  • 1 tablespoon parsley
  • 6 cups water or chicken broth (or a combination of both)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper


  1. Soak beans in enough cold water to cover them by 2 inches for 6 hours or overnight.   If you're short on time, use the quick-soak method:  Rince beans then place in a large pot with enough water to cover by 2 inches.  Bring to a boil over high heat and let boil for 2 minutes.  Remove from heat and let stand for 1 hour.
  2. Drain and rinse the beans and place them in a slow cooker.  Add all of the ingredients except salt and pepper.  Pour in water or broth.  Cook, covered, on high for 3 - 4 hours adding salt after 2 1/2 hours and cooking until beans are tender.