Canned Black Bean Replacement

A while back I decided to try to make foods that I normally eat and improve on them. Black beans were the first thing I tried and the difference is amazing. I cook with black beans a lot so I used to just cook them in water and freeze the rest but the flavour on this is much better. You can either make enough for a meal or make large batch and freeze the rest.


You cannot really see the tomatoes, onion, or peppers but they do give these a lot of flavour.

  • Servings: 3 - 4 Cans
  • Difficulty: easy
  • Print


  • Course: Ingredient
  • Preparation Time: 10 minutes
  • Cooking Time: 4 Hours


1 lb Dry Black Beans
6 Cloves Garlic
1/2 Onion
1 Jalapeno Pepper
1 Serrano Pepper
1 15 oz Can Diced Tomatoes
1/2 Tablespoon Cumin
2 Bay Leaves
Red Pepper Flakes to taste
5 Cups Chicken Broth
Kosher Salt to taste (between 1/2 and 1 teaspoon)


  1. Pour out the Black Beans on a baking sheet and sort through any stones or damaged Beans. Place in a colander and rinse well.
  2. Peel and mince the Garlic, chop the Onion, and seed and chop the Jalapeno and Serrano Peppers.
  3. Place the rinsed Black Beans, diced Garlic, chopped Onion, chopped Jalapeno Pepper, chopped Serrano Pepper, diced Tomatoes (with Juices), Cumin, Bay Leaves, Red Pepper Flakes, and Chicken Broth to a slow cooker.
  4. Secure the light and turn the heat to high and cook for 4 hours.
  5. After 4 hours, check on the Beans. They should be tender but if they are not, cook for an additional hour until they are tender.
  6. Season the beans with Kosher Salt to taste. I used just over 1/2 a teaspoon.

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