These Mexican Slow Cooker Black Beans come from years of growing up in the Southwest (aka the best Mexican food, no question) and then cooking for a family of 7 night after night when I just needed dinner to work. This recipe has been perfected in my kitchen for over 15+ years because it is truly reliable. No soaking, super simple, and budget-friendly with minimal effort. Plus, it's on of those "use it for everything" kind of recipes: burritos, bowls, or an easy side for tacos.
Cooking black beans couldn't be easier. I've made these countless times and am usually tempted to eat them straight from the crockpot, but with a little self-control, they make a perfect side dish alongside many of my favorite Mexican main dishes.
While dried beans take longer to cook than canned, they are absolutely worth it... and most of it is hand-off time. Years ago, we came across the Cook's Illustrated no-soak method, but we borrowed Cafe Rio's flavor profile for the seasoning.
The result is tender, Mexican black beans that are worth the cook time. If you are looking for a shortcut, try our Borracho Beans instead. It's a quick and easy recipe that starts with canned pinto beans.
Recipe Notes from Danielle & Misty
My kitchen can't be without this recipe. We worked to make sure they were full of flavor but complemented the meal rather than overpowering it. The ham hock (or bacon) is the star, with fresh onion, garlic, and a little cumin adding just enough seasoning.
Over the years, we've tried soaking the beans, but found that with this slow cook method, it was an unnecessary step. We also tried plain tomato juice, which was good, but the deeper flavors in V8 is what really made these beans pop.
I wanted to let everyone know that this was my first time to make these beans. I timed and a half so I would have some to freeze. The beans turned out fantastic and my family gave me big compliments. A forever keeper recipe.
⭐⭐⭐⭐⭐ - Phyllis
Ingredients for preparing black beans
Here are some notes to make sure that these simple ingredients get turned into the perfect side dish.
- Dried black beans: Dry black beans, or turtle beans, are an essential in my pantry. Just make sure that your dry beans are not too old. Older beans can be very hard, if not impossible to soften no matter how long you cook them.
- Ham hock: This is the ingredient that adds the most bang for your buck! It has a smoky, almost bacon-like flavor, and they're inexpensive and easy to find. If you can't find them, a good-quality smoked bacon will work.
- Bay leaves: These dried leaves of a bay laurel plant add a subtle, herby flavor in the background. They slowly release their flavor as the liquid gets hot, making them perfect for this long slow cook.
- Water: We've cooked these beans in chicken broth, but found that water works perfectly. There are so many other flavor additions that broth isn't necessary.
- Onion: Fresh yellow onion is a classic because it adds plenty of flavor as it cooks. If you don't care for the texture of onions, feel free to pulse them in a food processor before adding it.
- Garlic: The best flavor is with fresh garlic. We use pre-minced garlic as a nice shortcut. In a pinch a good tablespoon of dried garlic powder will work.
- Olive Oil: Good olive oil brings flavor on its own, but the real magic is when the aromatics cook in the oil. This helps to bloom the onion, garlic, and cumin, amplifying their flavor throughout the beans.
- V8 juice: A flavorful cooking liquid is essential to the flavor of a good black beans. We wanted a subtle tomato flavor, but found that V8 adds even more layers than just plain tomato juice.
- Cumin: Cumin adds that classic flavor that is expected in a good pot of beans. The key is to not use too much, just enough to add warmth and flavor without dominating.
- Salt and pepper: Our kitchen is always stocked with a kosher salt and black pepper, the essential base level of seasoning.
Helpful kitchen tools
How to cook dried black beans
This is a super easy recipe with only about 15 minutes of hands-on time. Start by rinsing your beans and removing any that are shriveled or broken.
Start by adding the clean beans, ham hock, bay leaves and water to a slow cooker. Cover and cook on low for 9-11 hours, or until the beans are tender.
Once the beans are tender, remove the ham hock and bay leaves. The bean cooking liquid should be about halfway up the side of the crock. If there is more liquid than that, remove some before moving on to the next step.
In a small bowl add the diced onion, minced garlic, cumin, and olive oil. Stir together until everything is evenly combined.
Pop in the microwave for 3-4 minutes or until the onion is translucent and soft. Stir the mixture every minute or so. Alternatively, this step can be done on the stovetop, but I prefer the hands-off nature of the microwave.
Finish the beans by adding the onion and garlic mixture, then pour in the V8 juice.
Stir everything together and cook on low for one hour, allowing the flavors to meld.
What to serve with
Black beans are incredibly versatile. Serve them in burritos and burrito bowls, with rice alongside enchiladas or tacos, or tucked inside chimichangas. Here is some inspiration:
Tips & Tricks
- Clean your beans well before cooking. Although there is far less debris and dirt found in dried beans than there used to be, it still sneaks in there from time to time. Rinse them with cold water and remove any small stones or shriveled beans.
- Don't use old beans (they last 2-3 years in the pantry). Beans beyond the 2-3 year point may not get tender, even if you cook them properly.
- Don't discard the broth-y liquid that the beans cook in. The broth is full of flavor! Allow the beans to stay in the broth (including in the fridge or freezer) until you are ready to eat them, at which point you can drain the liquid with a slotted spoon if desired.
More recipes
Looking for other recipes? Try these:
Recipe
Mexican Slow Cooker Black Beans Recipe
Equipment
Ingredients
- 1 lb black beans dried
- 1 ham hock or substitute 4 slices smoked bacon
- 2 bay leaves
- 6 cups water
- 1 medium yellow onion diced
- 1 tablespoon garlic minced
- 2 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon olive oil
- 1 5.5 oz V8 juice spicy or regular
Instructions
- Rinse dried beans well in a strainer with cold water. Remove any old, shriveled beans or small debris.
- After step 1, combine beans, ham hock, bay leaves, and water in slow cooker. Cook on low for 9-11 hours, or until beans are tender.1 lb black beans, 1 ham hock, 2 bay leaves, 6 cups water
- Once tender, microwave onions, garlic, spices, and oil in a microwave-safe bowl for 3-4 minutes, stirring every minute until onion is tender and translucent.1 medium yellow onion, 1 tbsp garlic, 2 tsp cumin, 1 tsp salt, 1 tsp pepper, 1 tbsp olive oil
- While onion mixture is microwaving, remove ham hock and bay leaves from slow cooker. There should be liquid about halfway up the beans. If there is more, remove excess and discard.
- Add finished onion mixture and V8 juice to the beans. Stir well and cook on high for 1 more hour to let the flavors meld. Serve warm.1 5.5 oz V8 juice
Notes
- Clean your beans well before cooking. Although there is far less debris and dirt found in dried beans than there used to be, it still sneaks in there from time to time. Rinse them with cold water and remove any small stones or shriveled beans.
- Don't use old beans (they last 2-3 years in the pantry). Beans beyond the 2-3 year point may not get tender, even if you cook them properly.
- Don't discard the broth-y liquid that the beans cook in. The broth is full of flavor! Allow the beans to stay in the broth (including in the fridge or freezer) until you are ready to eat them, at which point you can drain the liquid with a slotted spoon if desired.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Phyllis miller says
I wanted to let everyone know that this was my first time to make these beans. I timed and a half so I would have some to freeze. The beans turned out fantastic and my family gave me big compliments. A forever keeper recipe.