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!

Yield: 28

Crockpot Mexican Black Beans

Prep Time: 10 minutes

Cook Time: 10 hours

Total Time: 10 hours10 minutes

Skip buying canned beans and make these easy Crockpot Mexican Black Beans instead! They freeze well and directions for freezing is also included!

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Ingredients

• 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

Instructions

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.

Notes

1. Set a timer for 30 minutes after you put them in the crockpot, so you don’t miss the 30 minute mark to add more water.
2. For freezing: Put them in freezer safe gallon bags and then pat them flat before putting in the freezer. This will make them easier to thaw and give you more space in the freezer too.
3. This made 7 side dish size freezer bags for me.

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