Slow Cooker Black Beans

We love beans and have them almost every day.  In an effort to save money, I decided that I wanted to start using dried beans instead of buying canned beans.  I asked for and received a pressure cooker for Christmas last year with the specific intent of cooking my own beans...and it's still in the box.  Frankly, I'm intimidated by it.  And even though I've read the instruction manual several times, I don't want to be the one responsible if it blows up. 

Last week I got out the pressure cooker, read the manual again, put it back in the box, and pulled out my slow cooker.  I'd never done black beans in a slow cooker, but I have tried this recipe for refried beans without the refry so I went off that for bean and water measurments. 

Success!  We love the black beans!  This recipe makes 6 cups of beans and I used 2 cups for a recipe (a can of black beans is almost 2 cups). Then I divided the 4 remaining cups of beans into two freezer containers and froze them until I needed them.  Not only am I saving money, but since I buy dried beans in bulk I'm rotating my food storage so my beans stay fresh.  Best of all, there's NO SOAKING with this recipe and the texture is very much like canned beans! 

Slow Cooker Black Beans

3 cups dried black beans, rinse and remove any small pebbles or floating beans
1 onion, diced
4 cloves garlic, chopped
1 Tablespoon kosher salt (1 1/2 - 2 teaspoons table salt)
9 cups water

Place everything into your slow cooker and cook on high for 8 hours.  Drain liquid.  Use beans straight from the pot or allow them to cool and refrigerate up to a week or freeze up to 6 months.