“You’re crazy for making homemade beans when you can literally just buy them in a can!”
That’s what I used to say. Maybe you feel the same way. But then I ate homemade black beans and the taste was significantly better. And then I discovered that purchasing dry beans was a fraction of the cost of buying a can. And lastly, I learned that it takes two minutes of my time to produce a jumbo batch of flavorful homemade black beans.
So I bought a small bag of dried black beans and attempted to make them in my crockpot. I couldn’t believe how it was only a few ingredients: onions, garlic, beans, and spices. That’s simple.
I made a batch, which produced enough beans for one weeknight meal plus two containers for the freezer, and a third jar of black bean juice (which is the best “broth” for a Mexican flavored soup, like this one!).
Maybe you think people who make everything homemade are crazy. But using your crockpot to make homemade black beans is:
- Time effective. Only a few minutes produces 3-4 meals of black beans, plus a large jar of black bean broth.
- Cost effective. Dry beans are significantly cheaper than a can. In a price breakdown, a small amount of herbs and tap water are insignificant.
- More flavorful! Honestly, your family will never want you to switch back to the cans after they’ve tasted this new recipe.
Give it a try! Toss this in the crockpot and let it cook overnight or while you’re at work tomorrow. Looking for meal ideas with homemade black beans? Try tacos, taco salad, nachos, or black bean soup.
- 1 eggplant, diced
- 2 to matoes, diced
- ½ pound of ground beef
- 2 tablespoons olive oil
- 1 teaspoon garlic, minced
- cooking cream, optional
- Preheat oven to 350 degrees Fahrenheit
- Place ground beef in a pan with a dash of salt and pepper. Heat until the beef is no longer red. Set aside.
- In a separate pan, cook the eggplant, tomatoes, olive oil, and garlic until eggplant is fully cooked.
- Place the ingredients in a greased casserole dish layer by layer in this order: eggplant mixture, ground beef, then cheese on top.
- If you would like it to be more creamy, then you can add 4 tablespoons of cooking cream.
- Cover the casserole dish with aluminum foil and bake for 20 minutes.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 194 Total Fat: 13g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 39mg Sodium: 134mg Carbohydrates: 9g Net Carbohydrates: 0g Fiber: 2g Sugar: 3g Sugar Alcohols: 0g Protein: 11g