1. Dump the dry beans out and get rid of any little rocks or discolored beans...don't worry about the broken ones; then put in a colander and rinse.
2. Dump into your crock pot (tip: get some slow cooker liners and you'll eliminate cleaning!)
3. Chop up one onion and dump on top of beans.
4. Add 1 t Cumin
5. Cover with water (about 5 cups)
6. Cook on high about 3 hours. Drain and refrigerate or freeze.This equals about 3-4 cans of beans (16 oz)
7. You could jazz these up a bit with chili powder, etc...and add a bit of salt.
FYI...you don't need to presoak black beans. Red or kidney beans do require soaking and boiling in order to get rid of a toxin!
There is some thought that soaking overnight and discarding the water will remove some of the flatulence producing enzymes.
When I soaked my black beans they tended to split open a bit even before cooking...and the cooked beans were a bit "exploded" looking...which probably doesn't matter much...just saying, non-soaked beans will be a bit firmer.
Also, a quick way to get the benefits of soaking(reduced gassiness?) is to cover beans with cold water, bring to a boil, cover, turn off heat and let sit in the hot water for at least an hour. Drain this water off and add fresh water for cooking. Some suggest adding a tiny pinch of baking soda to the soaking water.