I am always saying, “You can’t forget about the sides,” and this recipe makes it so easy to remember! Whenever I’m making a meal with a Mexican flair, I love to include these super easy to make Slow Cooker Black Beans. They have so much flavor to the plate and are actually quite good for you. Black beans are backed with nutrients and fiber, making them heart healthy and hearty. These beans are also great to bring along for a taco bar pot luck.
Don’t worry, you didn’t read the time wrong – these beans do need to sit overnight. Since you are starting with dried beans, you have to give enough time to rehydrate them fully before putting any heat on them. I like to take the opportunity to start infusing the flavor while rehydrating by adding the seasonings and broth right away. I have made these beans with canned black beans – and it’s still good but not as amazing. Also, if you use canned, make sure you cut the salt elsewhere – like no salt added broth or taco seasoning.
Substitutes and Variations:
I’ve included my recipe for taco seasoning at the bottom of the recipe card. I keep a big mason jar of this on my spice shelf all the time – so it’s easy to add. You can use any taco seasoning you prefer from a bottle or packet. Generally speaking, if you use a packet or pre-made seasoning mix, be cautious about salt levels. If you want to kick up the heat, you can swap out the green chilies for a can of diced jalapeños.
Suggestions for Sides:
These easy black beans are perfect alongside tacos, enchiladas, or fajitas. You can use them in a rice bowl or in a burrito, as well. They go great with cilantro lime rice – just make rice as usual and add lime juice and chopped cilantro while fork fluffing just before serving.
Tools that may make this recipe easier:
You will need a decent sized slow cooker for this recipe. I like the oval sized 6 qt unit. You will also need a good vegetable smasher. You can use the back of a spoon but the smasher does work better.
Now Let’s Get Cookin’!
Slow Cooker Black Beans
Equipment
Ingredients
- 2 cup Dried Black Beans
- 6 cups Water or Broth more as needed
- 2 tbsp Taco Seasoning see recipe below
- 1 tbsp Dried Minced Onion
- 1 tbsp Tomato Boullion
- 1 7oz can Green Chilies
Instructions
- In a large slow cooker add dried beans, taco seasoning, onion, boullion and water (or broth if using). Cover crock and let sit over night.
- In the morning, add green chilies. If there is no water left (it was all absorbed by the beans), add 2 cups of water or broth. Replace the lid and let cook on low for 8 hours.
- Around the 4 hour mark, check for moisture levels. If it is looking dry, add one cup of water. This is also the time to start to mash the beans some.
- In the last hour, again check for moisture level and mash the beans some. This is the time to taste test and add salt if needed.
- The beans should be soft enough to smush but still have enough body to maintain shape.
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!
That sounds really good; I have never cooked black beans before (I mean I’ve added them into chili and use them in my enchiladas and things but never as a side dish of their own).
The beans are great sources of protein. My daughter mentioned now that she is eating more protein, it’s helping her hair growth. At my age, that is important!
This bean recipe does look really good. Thank you for sharing.
Take care and best wishes.