Mexican Slow Cooker Black Beans Recipe

Black beans in the slow cooker with an array of seasonings around it.

5 from 2 votes

Mexican Slow Cooker Black Beans Recipe

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.

Prep Time15

Cook Time11

Total Time11 15

Course: Side Dish

Cuisine: Mexican

Servings: cups cooked beans

Calories: 167kcal

Author: Misty

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

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.

Reheating Instructions

Reheat in the microwave or on the stove. Add water if needed to restore original consistency and broth.

Freezing Instructions

Cool beans to room temperature. Store in a freezer-friendly container and freeze for up to 3 months. Defrost them overnight in the fridge or in the microwave on the defrost setting. Reheat in the microwave or on the stove, adding a bit of water as needed for the right consistency.

Nutrition