Crockpot Mexican Black Beans
Created by: 
Recipe type: Side Dish
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 7
  • 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
  1. Turn your crockpot on high and dump the dry black beans in.
  2. Fill the crockpot with just enough water to cover the beans by an inch.
  3. Add the rest of the ingredients in and stir to mix.
  4. Let them cook on high for 30 minutes.
  5. Add 2 more cups of water and stir again.
  6. Let the beans continue to cook on high for 3.5 more hours.
  7. Add one more cup of water and stir.
  8. 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!
  9. Turn the crockpot off and let the beans cool down.
  10. 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.
Recipe by Down Redbud Drive at