This is a basic recipe I use to cook beans to avoid the high sodium in canned beans. I use this method for any type of beans but for black beans the only other addition I would make is 1/2 cup diced tomatoes and 1 tsp ground cumin.

Ingredients

16	oz. dried red beans
1	tbsp salt
1/2	cup onion, diced
2	tbsp garlic, minced

Directions

Place beans in a bowl and cover with 6 cups of water. Let sit overnight. The next day drain beans and place all ingredients in a slow cooker. Cook on high for 6 hours or on low for 8 hours.

Categories

Beans, Side Dish, Central/South American, Slow Cook, Vegetarian

Nutritional Analysis

Nutrition Grade 95% confidence

Good points No saturated fat No cholesterol Low in sugar High in dietary fiber High in iron High in manganese High in phosphorus High in potassium

Bad points High in sodium