Korean Style Black Beans and Rice (Slow Cooker)

Here is a great Lenten recipe we made for the first time tonight.  It’s flavorful, but not overly spicy, and it is incredibly easy to make.  I increased the portions by 50% and the water by two cups for my large crock pot.  Plenty of left overs for lunch the rest of the week.  If you don’t want to go vegan, you can stir fry some chicken or shrimp in Szechuan sauce and add it on top of the beans when you serve it.


  • 2 cups dried black beans
  • 6 cups water
  • 1/2 cup soy sauce
  • 1 tablespoon honey
  • 2 tablespoons toasted (dark) sesame oil
  • 2 green onions
  • White rice cooked on side


  1. Wash the beans thoroughly, then place them in the slow cooker insert along with the water.  I did not soak the beans in advance, but I did prepare this the night before and put it in the fridge before cooking in the morning.  Even with this, the beans held up well.
  2. Mix together the soy sauce, sugar, and sesame oil and pour over the beans, stirring in thoroughly.
  3. Cover and cook on LOW for 6 to 8 hours, or until the beans are tender.
  4. Prepare 3-4 cups of white rice, add to crock pot 15 minutes before serving and stir in well.
  5. Dice green onions and use as garnish when serving.


  1. This is easy and bulletproof delicious. My daughter has been making this her go to “make mommy dinner” recipe since she was 7yrs old. She strains it and garnishes it with toasted sesame seeds.

    We’ve tried other Korean Black Bean recipes that look similar and are simple as well but this mix is the best! We make tacos the next day with left overs and use this garnished with cilantro as the side dish.

    She loves them so much, she takes them cold in her lunch to show off to the kids at school.

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