Slow Cooker Navy Beans is a Delicious Bean Stew with Fresh Garlic, Cumin, Chili Powder and Cayenne for Spice! Easy and Delicious Budget Friendly Meal!

Slow Cooker Meals are one of our Favorite Easy, Budget Friendly Meals! We like to experiment a lot with different kinds of Dry Beans! This one is not your typical Navy Bean Soup recipe, this is more like a Chili. Loaded with flavor and Slow Cooked until thick like a Stew! Make Sure To Check Out All Our Slow Cooker Recipes, Click Here!

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Watch Us Make This, Video Below!

Prep Time: 15 Minutes
Slow Cooker Temperature: High
Slow Cooker Cooking Time: 6.5 – 7 Hours (2.5 – 3 Hours for Dry Navy Beans Plus 4 Hours with all ingredients)

Slow Cooker Navy Beans Ingredients:

16 Ounces Dry Navy Beans (or 4 – 15 Ounce Cans of Navy Beans)
5 Cups Water
5 Teaspoons Chicken or Vegetable Bouillon (we use Better Than Bouillon)
4 Tablespoons Fresh Minced Garlic (about 4 Cloves)
4 Teaspoons Ground Cumin
2 Teaspoons Chili Powder
1/2 Teaspoon Cayenne Pepper
1 Teaspoon Ground Black Pepper

Slow Cooker Navy Beans Instructions:

1. First, Soak the Dry Navy Beans Over Night or for at Least 2 Hours. In a Slow Cooker, Add Soaked, Drained Navy Beans and 5 Cups of Water. Cook on High for 2.5 – 3 Hours. Do Not Add Ingredients Yet!

TIP: If you are using Canned Navy Beans, Skip to Instruction Number 2!

2. After the Navy Beans have Cooked for 2.5 – 3 Hours, Next Add Bouillon, Fresh Minced Garlic, Ground Cumin, Chili Powder, Cayenne Pepper and Ground Black Pepper to the Slow Cooker. Stir All the Ingredients Together.

TIP: If you are using Canned Navy Beans, Drain and Add them in this Step Along with Water.

3. Now, Put the Lid Back on the Slow Cooker and Cook for 4 More Hours or until done.