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! Skip buying canned beans and make these easy Crockpot Mexican Black Beans instead! They freeze well and directions for freezing is also included!
Crockpot Mexican Black Beans
Ingredients
Instructions
Notes
Nutrition Information:
Yield:
28 Serving Size:
1
Amount Per Serving: Calories: 128Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 314mgCarbohydrates: 23gFiber: 6gSugar: 2gProtein: 7g
Lynette says
Do you have a favorite taco mix?
Admin says
I just use whatever I have on hand. I really like McCormick Organic, but it’s hard for me to find in my small town sometimes.
Melissa Rutherford says
How spicy are the black beans?
Admin says
I’m super sensitive to spicy foods, and I don’t think these are too spicy at all. If you’re worried, just cut down on the cayenne, as you can always add more later.
Stacey says
Does the flavor taste even better as it sits or delish from get-go? I’m trying to decide if I should make this ahead of time from when I’m serving it and then just reheat on day of meal especially if it taste even better as it sits longer. Otherwise if best served fresh that would also be good to know. Thanks so much can’t wait to try your recipe!
Admin says
Hi, Stacey! I think the potatoes REALLY soak up the flavor of sitting in the fridge overnight. While you CAN eat right away, the flavor will definitely be lacking if you skip that step. Serve it cold! It’s meant to be a cold salad.
Stacey says
Thank you!
Becky says
Hello, can this be halved? If so are we just adding water so that it is continually coved by about an inch or so up until the the last stretch?
Admin says
I’ve never halved it, but you could try! I don’t see why halving wouldn’t work. And yes, keep that water level up, bot not too high. We don’t want liquidy beans, but we also don’t want dry beans either.