Homemade Mexican Black Beans
Packed with Tex-Mex flavor, this Homemade Mexican Black Beans recipe stands on its own or makes a perfect side dish for your next Mexican food dinner! Plus, you can make it in a crockpot or on the stove!
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Servings: 14 servings (1/2 cup per serving)
Calories: 126kcal
Cost: $5
Ingredients
- 1 lb dry black beans
- 1 packets of taco seasoning
- 1 large yellow onion diced
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 2 teaspoons garlic powder
- 1 tablespoons of cumin
- 8 oz green enchilada sauce
- Water as needed
Instructions
Black Beans on the Stove
- Into a large pot add all of the ingredients and cover with 2-3″ of water.
- Bring the beans to a boil, and cook for about 1 1/2 – 2 hours, or until soft. If the beans look dry, add more water as needed during the cooking process.
- Once the beans are soft, serve right away or freeze for later (more on that below).
Black Beans in a Crockpot
- Into a crockpot, add all the ingredients and cover with 2-3″ of water.
- On high, cook the beans until 4 hours. Check the beans a few times during the cooking process and add more water if needed.
- Lower the heat to low and let the beans cook for another 6-8 hours, or overnight.
- Serve right away or freeze for later.
Notes
Freezing Mexican Black Beans
After you finish cooking them, let them cool quite a bit. After they’re cooled down, you can put them in freezer-safe bags to store them. I like to 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! Thaw them overnight before using them and you have a great and easy side dish any time!Using Homemade Black Beans in Place of Canned
If you’re wanting to use these homemade black beans in place of canned beans, here are a few things to make that easier!-
- Don’t Rinse – When a recipe calls for canned beans, they want you to “drain and rinse” the beans. In the case of homemade black beans, it’s a good idea to drain the excess liquid, but you don’t have to rinse them! Homemade black beans tend to be softer, so rinsing them may destroy the beans completely.
- Measurements – In general, a 15oz can of store-bought beans equals 1 and a 1/2 cups of homemade beans!
- Spreads versus Salads – For dips and spreads (or a refried beans texture), you want the beans to be soft enough to easily crush or mash. So the beans may need to be cooked a bit longer. When using your homemade black beans for salads, bowls, or soups, only cook them until they are tender but not mushy!
Nutrition
Serving: 11/2 cup | Calories: 126kcal | Carbohydrates: 24g | Protein: 7g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 510mg | Potassium: 499mg | Fiber: 6g | Sugar: 3g | Vitamin A: 378IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 2mg
Have you tried this?Let us know how it went!