Most dried beans recipes call for an overnight soak. But using a slow cooker means you get no soak black beans that are delicious & tender in just 4 hours!

This slow cooker rosemary black bean recipe means I don’t have to remember to soak my beans the night before they cook!

I mean, I don’t know about you, but do you EVER remember? Even when I’m writing my meal plan, I’ll add in big letters ‘SOAK BEANS’ and I still forget.

I would love to blame this on the fact my brain is now fried after having children but if I’m being honest, I never remembered to soak beans before kids came along, either.

This leaves me purchasing more cans of black beans than I care to admit, but in the effort to lower our families’ salt intake, ditching the canned black beans is a good idea. And dried black beans are way cheaper than canned, pound for pound, so by using dried beans, I’ll be saving us cash in the process.


That is, until I forget to soak the beans.

Enter the slow cooker, God’s gift to the busy person. No soak beans, coming right up!

With a slow cooker, I can toss in my dried black beans, add broth and seasoning, and set it and forget it. Four hours later, I’ve got a batch of creamy, flavorful, just-right black beans. With no extra sodium and no overnight soak!


I mean come on. I heart my crockpot for many things, but when the ol’ trusty slow cooker saves me time, like with this recipe, I heart it even more.

This recipe brings the warm flavors of rosemary into play, which goes so well with black beans. There’s just a little cumin for kick, and the entire pot is cooked down with chicken broth. Feel free to substitute vegetable broth if you’re going vegetarian!

I love these beans in tacos, quesadillas, and any dish that’s Mexican inspired. I think they’ll be great made into refried beans, too, so I plan on trying them out in this beloved recipe soon.

The possibilities are endless, actually. Thank goodness for the slow cooker!


Slow Cooker No Soak Rosemary Black Beans

  • 1 pound dried black beans
  • 4 cups chicken or vegetable broth
  • 3 cups water
  • 3 garlic cloves (minced)
  • 3 tablespoons chopped fresh rosemary (about 1 ounce)
  • ½ teaspoon dried cumin
  • salt, to taste
  1. Add all ingredients except for the salt to the slow cooker and stir to combine.

  2. Secure the lid, and cook on high for 4 hours, or low for 6.
  3. Remove and add salt to taste. Serve warm.