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Mexican Style Black Beans
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Mexican Style Black Beans
Prep Time
15 mins
 

Make these easy and budget-friendly Mexican style black beans in your slow cooker, stove top, or Instant Pot

Course: Base, Main Course, Salad, Side Dish
Cuisine: Mexican, Tex-Mex
Servings: 10
Author: Elaine Watkins | Food and Living Coach
Ingredients
  • 2 Cups Dry Black Beans (or 1-16 oz bag)
  • 6 Cups Water or Broth
  • 2-3 Bay Leaves
  • 1 Tablespoon Ground Cumin
  • 3-4 Cloves Garlic (minced)
Optional Ingredients
  • 1 15 oz can Diced Tomatoes
  • 1 Onion (skin and scar removed, chopped)
  • 1/4 Tablespoon Ground Pepper
  • 1/4 Tablespoon Turmeric
  • Salt (to taste preference)
  • 1/8 Teaspoon Cayenne
  • 1/2 Lime (squeeze juice on top when serving)
Instructions

  1. Sort through your dry beans to remove pebbles, dirt clods, and broken beans and then rinse thoroughly

  2. Soak for 8-12 hours

  3. FOR SLOW COOKER or STOVE TOP:

    Transfer your beans to your slow cooker or Dutch oven, add water or broth, and cook.

    - Cook on high or medium-high heat for 1 hour, and skim off white foam

    - Add chosen ingredients and seasonings (except salt and lime)

    - Change heat setting to low and cook for 4-5 hours or until beans begin to split and become tender.

  4. FOR INSTANT POT:

    - Add chosen ingredients and seasonings to your Instant Pot, setting to High Pressure, Manual for 35 minutes, change "Venting" to "Sealing", and let it begin.

    - Once done, let your Instant Pot naturally release pressure for 25 minutes and then manually release remaining pressure

  5. Add salt (to taste) and a squeeze of lime and your favorite toppings and serve.

Recipe Notes
  1. For basic black beans, only include beans, water or broth, and bay leaves in your recipe.
  2. Add a minced jalepeno or serrano pepper instead of cayenne as alternative to a spicy heat option.
  3. Include 1-2 Tablespoons of garlic powder instead of garlic cloves if you prefer.