Sam Shorkey’s Super Simple Slow Cooker Beans

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I love my good ol’, trusty crock pot.  Well, I should add that I certainly don’t enjoy how it makes my entire apartment reek like onions for DAYS– but using a slow cooker is oh-so convenient AND so damned easy!  So alas, I endure the strong smell of stew that lingers on my clothes and belongings for weeks post crock pot day.  The number one thing I cook in a slow cooker (as a vegan bodybuilder/bikini competitor) is BEANS!  I eat a ton of beans so making a big-ass batch to last me the week is a pretty standard part of my meal prep.

I don’t actually season them very much.  And GASP– I don’t even soak them first!  I literally throw a bag of dried navy beans in there with a few standard ingredients and VOILA: super simple, spicy baked beans.


1 lb. bag of dried white navy beans (approx. 2 cups)

1 small onion, chopped

1/2 jalapeno pepper, chopped

2 Tbsp. olive oil

1 Tbsp. cumin

1 tsp. sea salt

1 tsp. black pepper

4 cups water or low-sodium vegetable stock


Throw everything into the crock pot, cover and cook on high for three – four hours.  Stir halfway through and add more water or stock if necessary.  Easy peasy.

Salsa Sam Shorkey



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