Skip buying the cans and start making your own Crockpot Mexican Black Beans! The flavor is out of this world!
I try to make as many of my own staple ingredients from scratch as I can. I’ve shared a few of those recipes and how-tos with you all, like my DIY Cream of Chicken soup (which is so freaking easy), Chicken Stock from Scratch, and even How to Can Grape Jam. I’m slowly but surely getting all of my favorite “from scratch” staples up for you all, and you’re going to love these Crockpot Mexican Black Beans!
Recently I wanted to make these, and did what all of us do and turned to Pinterest for a recipe. I couldn’t find a lot of Mexican Black Bean recipes, and the ones I did find looked lame. So, I made my own Crockpot Mexican Black Beans recipe and WOW did they turn out fantastic! The great thing is, they cost LESS than the canned version, and taste a thousand times better.
Crockpot Mexican Black Beans
The best thing about this recipe is that you literally dump all the ingredients in the crockpot at once. There’s no waiting to add stuff, it’s just dump and cook. There are a couple of times that you will need to add more water, but I’ll tell you more about that in the recipe below.
After I was finished cooking them, I let them cool quite a bit. After they’re cooled down, I put them in freezer safe bags to store them. I put about 2 cups of Crockpot Mexican Black Beans in each bag and then lay them flat in the freezer for easy storing and faster thaw times! I got 7 bags out of my last batch!
- 2 lbs dry black beans
- 2 packets of taco seasoning
- 1 large yellow onion, diced
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 tablespoon garlic powder
- 2 tablespoons of cumin
- 1 15 oz can green enchilada sauce
- Water as needed
- Turn your crockpot on high and dump the dry black beans in.
- Fill the crockpot with just enough water to cover the beans by an inch.
- Add the rest of the ingredients in and stir to mix.
- Let them cook on high for 30 minutes.
- Add 2 more cups of water and stir again.
- Let the beans continue to cook on high for 3.5 more hours.
- Add one more cup of water and stir.
- Switch your crockpot to low and let it cook for 6-8 hours, or overnight. I cooked mine overnight and woke up to the beautiful aroma of Mexican filling the house!
- Turn the crockpot off and let the beans cool down.
- Once they reach a temperature where they can be handled, scoop two cups of beans into a quart size freezer bag for easy storage. Continue until all the beans are gone from the crockpot.