Black Bean Crock Pot Recipe Vegan and Deliciously Easy

Black beans are a powerhouse ingredient in vegan cooking, known for their rich flavor, hearty texture, and nutritional benefits. If you’re looking for a simple, hands-off way to prepare them, this black bean crock pot recipe is the perfect solution.

Whether you’re meal prepping for the week or just want a comforting bowl of beans without the fuss, this recipe offers a deliciously satisfying, protein-packed meal that’s ready when you are. Plus, it allows the flavors to meld beautifully over hours of slow cooking, resulting in tender beans infused with spices and aromatics.

Slow cooker recipes like this are ideal for busy days or cozy nights at home, freeing up your time while filling your kitchen with inviting aromas. Whether served on their own, over rice, or as a filling for tacos and burritos, these black beans are a vegan staple you’ll return to again and again.

Ready to discover how easy and tasty vegan slow-cooked beans can be? Let’s dive in!

Why You’ll Love This Recipe

This black bean crock pot recipe is a total game-changer for several reasons. First, it’s incredibly easy—just combine the ingredients, set your crock pot, and walk away.

There’s no need for pre-soaking or constant stirring.

Second, the slow cooking process enhances the beans’ flavor, giving them a deep, smoky, and slightly spicy profile that’s both comforting and exciting. The combination of cumin, garlic, and smoked paprika creates a rich base that elevates this humble legume into a star dish.

Finally, it’s versatile and perfect for meal prepping. You can use the beans in tacos, burritos, salads, or even on their own as a protein-packed side.

It’s a healthy, vegan-friendly recipe that fits well into any diet and lifestyle.

Ingredients

• 1 pound dried black beans, rinsed and sorted
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 jalapeño, seeded and finely chopped (optional for heat)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 4 cups vegetable broth (low sodium preferred)
• 1 cup water
• 2 tablespoons tomato paste
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil (optional)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Equipment

• 6-quart crock pot or slow cooker
• Cutting board and knife
• Measuring spoons and cups
• Wooden spoon or spatula
• Colander (for rinsing beans)

Instructions

1. Rinse and sort the black beans. Place the dried beans in a colander and rinse under cold running water. Remove any debris or damaged beans.
2. Prepare the aromatics. Chop the onion, mince the garlic, and finely chop the jalapeño if using. These will add layers of flavor to your beans.
3. Add all ingredients to the crock pot. Combine the rinsed beans, onion, garlic, jalapeño, cumin, smoked paprika, chili powder, salt, black pepper, tomato paste, vegetable broth, and water in the slow cooker. Drizzle with olive oil if you like a richer taste.
4. Stir everything together. Use a wooden spoon to mix the ingredients, ensuring the tomato paste is well incorporated with the broth and spices.
5. Cook on low for 8-10 hours. Cover and cook on the low setting until the beans are tender and creamy. Check after 8 hours and continue cooking if needed.
6. Finish with apple cider vinegar. Once the beans are cooked, stir in the apple cider vinegar to brighten the flavors and add a slight tang.
7. Adjust seasoning to taste. Add more salt, pepper, or spices as desired.
8. Serve garnished with fresh cilantro and lime wedges. These add freshness and a zesty kick that perfectly complements the smoky beans.

Tips & Variations

For the best flavor, avoid adding salt at the beginning of cooking as it can toughen the beans. Instead, add salt towards the end.

If you prefer a creamier texture, mash a portion of the beans with a fork or potato masher before serving. This also helps thicken the broth.

Feel free to swap out the jalapeño for other peppers like poblano or chipotle for a different heat profile. For a smokier flavor, add a chipotle pepper in adobo sauce.

Try adding diced bell peppers or carrots for extra veggies. You can also stir in cooked quinoa or rice at the end for a one-pot meal.

To save time, use canned black beans—just reduce the cooking time to 2-3 hours to allow flavors to meld.

Nutrition Facts

Serving Suggestions

• Serve over steamed brown rice or quinoa for a filling vegan bowl.
• Use as a hearty filling for tacos, burritos, or enchiladas.
• Top with avocado slices, vegan sour cream, and fresh salsa for a delicious layered salad.
• Pair with cornbread or vegan cheese bread for a comforting meal.
• Mix with sautéed greens or roasted vegetables for a balanced, nutrient-rich dinner.

For more delicious vegan and slow cooker recipes, check out these favorites: Costco Vegan Mushroom Stew Recipe, Collard Green Casserole Recipes, and Chipotle Black Beans And Rice Recipe.

Conclusion

This black bean crock pot recipe is a fantastic addition to any vegan kitchen. It’s simple to prepare, packed with flavor, and offers excellent nutrition.

The slow cooker does the heavy lifting, making it perfect for busy days when you want a wholesome meal waiting for you at the end of the day. With its smoky, slightly spicy notes and creamy texture, these black beans are incredibly versatile and satisfying.

Whether you’re new to vegan cooking or looking for a reliable staple, this recipe will quickly become a favorite. Don’t forget to experiment with the suggested variations and serving options to keep things exciting.

For more inspiration, explore other hearty recipes like our Chili Recipe New Mexico or indulge in a sweet treat afterward with the Cinnamon Pecan Ice Cream Recipe. Happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Black Bean Crock Pot Recipe Vegan”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and flavorful vegan black bean stew cooked slowly in a crock pot. Perfect for an easy, nutritious meal packed with protein and fiber.”, “prepTime”: “PT15M”, “cookTime”: “PT6H”, “totalTime”: “PT6H15M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“2 cups dried black beans, rinsed and soaked overnight”, “1 large onion, diced”, “3 cloves garlic, minced”, “1 red bell pepper, diced”, “1 can (14.5 oz) diced tomatoes”, “4 cups vegetable broth”, “1 teaspoon ground cumin”, “1 teaspoon smoked paprika”, “1/2 teaspoon chili powder”, “Salt and pepper to taste”, “1 tablespoon olive oil”, “1/4 cup chopped fresh cilantro (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Drain soaked black beans and add to crock pot.”}, {“@type”: “HowToStep”, “text”: “Add diced onion, garlic, and red bell pepper.”}, {“@type”: “HowToStep”, “text”: “Pour in diced tomatoes and vegetable broth.”}, {“@type”: “HowToStep”, “text”: “Stir in cumin, smoked paprika, chili powder, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Drizzle olive oil over ingredients and mix well.”}, {“@type”: “HowToStep”, “text”: “Cover and cook on low for 6 hours.”}, {“@type”: “HowToStep”, “text”: “Stir well before serving and garnish with cilantro if desired.”}], “nutrition”: {“calories”: “220”, “proteinContent”: “14g”, “fatContent”: “4g”, “carbohydrateContent”: “35g”}}