Best 4 Slow Cooker Mexican Black Beans Recipes
Embark on a culinary journey to the vibrant flavors of Mexico with our collection of slow-cooker Mexican black bean recipes. These delectable dishes are not only bursting with authentic Mexican spices but also incredibly easy to prepare. Simply toss all the ingredients into your slow cooker and let it do the work while you relax or attend to other tasks.
From the classic Slow Cooker Mexican Black Beans, perfect for tacos, burritos, and salads, to the hearty and flavorful Slow Cooker Black Bean Soup, a comforting meal on chilly days, we have something for every taste. Our Slow Cooker Black Bean and Corn Salsa is a refreshing and versatile side dish that adds a pop of color and zest to any table. And for a unique and satisfying main course, try our Slow Cooker Black Bean and Sweet Potato Enchiladas, a delightful fusion of flavors and textures.
Each recipe is carefully crafted to deliver a symphony of Mexican flavors, with a perfect balance of spices, herbs, and fresh ingredients. Whether you're a seasoned home cook or just starting your culinary adventures, our slow-cooker Mexican black bean recipes are sure to become favorites in your kitchen. So, gather your ingredients, turn on your slow cooker, and let the tantalizing aromas of Mexican cuisine fill your home.
CROCKPOT MEXICAN BLACK BEANS
Skip buying canned beans and make these easy Crockpot Mexican Black Beans instead! They freeze well and directions for freezing is also included!
Provided by Down Redbud Drive
Categories Side Dish
Time 10h10m
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 128 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 6 grams fiber, Protein 7 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 314 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
FRIJOLES NEGROS- CROCK POT MEXICAN BLACK BEANS
At last I have achieved the perfect flavour of traditional black beans with the crock pot. It takes long but it is because of the crock pot; preparation really takes you few minutes of your time. Waiting is worth it and freezing some is an excellent way to enjoy this versatile dish any day. After you have cooked them you can garnish them with diced tomatoes, fresh onion, oregano and some olive oil. If served cold it is great to add some fresh finely chopped jalapeños and some drops of lemon juice. Still hot, you can separate the juice from the beans and use it for cooking rice or just drinking it in a cup with diced avocado and sour cream. There are many ways you can enjoy black beans, this is just the starting point. Buen Provecho!
Provided by soleta
Categories Black Beans
Time 20h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Soak the beans for at least 8 hours. If they are old, 24 hours is great. You must change the water at least 3 times to rinse the white foam that appears in the surface.
- Pour the beans in the crock pot with the water, the bay leaves, the onion and garlic. (Cut in half the garlic cloves to take out the stem that germinates so it is nicer for your tummy, you can plant the stem or just through it away).
- Cook on high for 12-15 hours. Check the amount of water around the 8th hour and fill again if necessary.
- Turn of the crock pot and add the salt, stir softly and let it rest for at least 30 minute.
- *You can use more beans, depending of the capacity of your crock pot. It will be a nice soup that you can enjoy hot or cold. Separate the beans for using them in other recipes like fried and mashed beans.
SLOW-COOKER MEXICAN BEANS
Elevate beans to a new and delicious flavor level with a punch of chili powder and taco seasoning.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 7h10m
Yield 17
Number Of Ingredients 8
Steps:
- In 4-quart Dutch oven, heat beans and water to boiling. Reduce heat to low; cover and simmer 1 hour.
- Drain beans. In 3- to 4-quart slow cooker, mix beans and remaining ingredients.
- Cover; cook on Low heat setting 6 to 7 hours. Beans will hold on Low heat setting up to 2 hours; stir occasionally.
Nutrition Facts : Calories 150, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 9 g, Protein 8 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 3 g, TransFat 0 g
SLOW COOKER MEXICAN BLACK BEANS
These beans have lots of flavor but no real heat. If you prefer heat in your mexican beans use a can of rotel instead of diced tomatoes.
Provided by bmcnichol
Categories Black Beans
Time 20h
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Soak and drain your black beans.
- Put the drained beans into your slow cooker and add the garlic, broth, tomatoes, cumin, and chili powder.
- Stir well.
- Cover and cook on low for 8 hours.
Tips
- To save time, use canned or pre-cooked black beans. But if you have dried beans, soak them overnight in plenty of water for quick cooking. - Chop vegetables and aromatics into small pieces to ensure even cooking and flavor distribution. - Adjust the amount of chili powder, cumin, and cayenne pepper according to your desired spice level. - For a thicker consistency, mash some beans against the sides of the slow cooker towards the end of cooking. - Serve Mexican black beans with various accompaniments such as rice, tacos, burritos, or salads for a complete meal. - Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.Conclusion
With minimal effort, the slow cooker Mexican black beans recipe delivers a flavorful and versatile dish that seamlessly integrates into various culinary creations. Whether you're preparing a quick weeknight meal or hosting a fiesta, this recipe offers a delicious and convenient solution that caters to diverse tastes. Experiment with different toppings and accompaniments to discover new flavor combinations and enjoy the culinary journey.
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