These slow cooker Mexican black beans are ridiculously easy, but are so delicious that they blow canned beans out of the water! Use them in your favorite tacos, enchiladas, burrito bowls, and so much more.
A DELICIOUS SIDE DISH FOR ANY MEXICAN FOOD
Before I found this recipe for Crock Pot Black Beans over at Daisy Cooks, all I’d ever tried was canned black beans. After one bite, I was hooked!
The cumin, garlic, and onion may be simple ingredients, but you will be amazed at the amount of flavor they add. I served them with our Bajio Chicken and they were phenomenal!
The next day we had leftover beans but no chicken. I dished up a bowl of black beans and ate it for lunch. Plain. I am not kidding. They are that good!
So not only are they the perfect ingredient for your favorite Mexican recipes, they are tasty all on their own! And of course they are a great way to add some protein and fiber to your meal.
HOW TO MAKE SLOW COOKER BLACK BEANS
- SOAK – Pour the dry beans into a colander and rinse well. Transfer them to a large pot or bowl and add water until it is two inches above the level of the beans. Soak at room temperature for about 8 hours, or overnight.
- ASSEMBLE – Drain the soaked beans and place them in your slow cooker. Add the three cups of water, garlic, onion, salt, and cumin. Stir together.
- COOK – Add the lid to your crock pot and cook the beans on LOW for 8-9 hours, or on HIGH for 4-5 hours.
- SERVE – You can either drain the excess cooking liquid off the beans, or serve them with a slotted spoon.
Store leftover beans in an airtight container in the refrigerator for up to a week.
You can also freeze the beans. I like to measure about 1 1/2 cups into small freezer safe bags, then save them for future use in recipes that call for a can of black beans.
Slow Cooker Mexican Black Beans Recipe
Slow Cooker Mexican Black Beans Recipe Variations:
- You can easily make these beans spicy by adding red pepper flakes, chili powder, diced jalapenos, or even freshly ground black pepper.
- I like the ease of the dried garlic and onion, but you can use fresh onion and garlic if you prefer.
- Instead of water, you can use chicken broth or vegetable broth. If you don’t use low-sodium broth, decrease the salt to two teaspoons.
- If you need a big batch to feed a crowd, or to freeze beans for meal prep, this recipe can easily be doubled.
I originally shared this Mexican black beans recipe back on June 10, 2009. It was definitely time to update the photos and make a new recipe card. 🙂
MORE FAVORITE MEXICAN DISHES:
- Chicken Enchiladas
- Instant Pot Chicken Taco Recipe
- Black Bean Soup
- Cafe Rio Sweet Pork Recipe
- Spicy Shepherd’s Pie
- Chicken and Cheese Flautas
- Dorito Taco Salad with Catalina Dressing
Slow Cooker Black Beans
Equipment
Ingredients
- 2 cups dry black beans about a pound
- 3 cups water
- ½ tsp dry minced garlic cloves
- 2 tsp dry minced onion
- 1 Tbsp salt
- 1 tsp ground cumin
Instructions
- Wash the dried beans well and pick out any rocks or beans that look funky. Pour them into a pan and add water till it is at least 2 inches above the beans. Let soak overnight (or for 8 hours.)
- Drain off the water and pour the beans into a crock pot. Add the 3 cups of water and the remaining ingredients. Stir together.
- Cook on LOW for 8 hours or on HIGH for 4-5 hours, or until the beans are tender. During the last couple hours of cooking, you can add extra water if you want them saucy.
Notes
Nutrition
If you serve Mexican food at your house as often as I do, these delicious black beans are going to become a staple!
I made these the other night and used chicken stock instead of water and finely chopped fresh onions and minced garlic because it was what I had. The beans were delicious and so easy. This is my new go-to black bean recipe.
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So glad you love them Diane, and thanks for sharing your adaptations! I hope they become a staple at your house for years to come! 🙂
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Glad you enjoyed them! 🙂
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