Name: Ultimate Crock Pot Black Beans for Tacos & More
Prep time: 15 min
Cook time: 8 h
Total time: 16 h 15 min
Yield: 8
Cuisine: American
Ingredients: 1 jalapeño, seeded and diced; 1 large onion, diced; 1 lb dried black beans, rinsed and sorted; 1 tsp smoked paprika; 1/4 cup fresh cilantro, chopped (optional); 2 bay leaves; 2 tsp ground cumin; 4 cloves garlic, minced; 6 cups vegetable broth; Juice of 1 lime; Salt and pepper to taste

Discover the Ultimate Crock Pot Black Beans, a versatile dish bursting with flavor, perfect for tacos, burritos, or bowls. This easy, hands-off recipe delivers tender, smoky beans with a hint of spice, making it a family-friendly staple for weeknight dinners or meal prep in just a few steps.

Why You’ll Love This Recipe

This Ultimate Crock Pot Black Beans recipe is a game-changer for busy home cooks who crave bold flavors with minimal effort. The slow cooker does all the heavy lifting, transforming simple dried black beans into a rich, savory dish infused with aromatic spices and fresh ingredients. It’s budget-friendly, requiring affordable pantry staples, and yields a large batch perfect for feeding a crowd or meal prepping for the week. Whether you’re building tacos, topping nachos, or creating hearty grain bowls, these beans add depth and versatility to any dish. Plus, the recipe is easily customizable to suit various dietary preferences, from vegan to spicy, ensuring everyone at the table leaves satisfied.

Recipe Tips and Tricks

Rinse Thoroughly: Rinse dried beans to remove debris and soak overnight to reduce cooking time and improve texture.
Adjust Seasoning: Taste and adjust salt or spices near the end of cooking for a perfect flavor balance.
Use Fresh Spices: Freshly ground cumin and smoked paprika elevate the dish with vibrant, smoky notes.
Add Acid Last: Stir in lime juice after cooking to preserve its bright, zesty flavor.
Batch Cooking: Double the recipe and freeze portions for quick meals later.
Slow Cooker Tip: Avoid lifting the lid during cooking to maintain consistent heat and prevent longer cooking times.
Bean Texture: For creamier beans, mash a portion before serving or blend a small amount and stir back in.

Yield: 8 servings

Ultimate Crock Pot Black Beans for Tacos & More

Slow-cooked black beans with smoky spices, perfect for tacos, burritos, or bowls, made effortlessly in your crock pot.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 8 hours

Total Time 16 hours 15 minutes

Ingredients

1 jalapeño, seeded and diced
1 large onion, diced
1 lb dried black beans, rinsed and sorted
1 tsp smoked paprika
1/4 cup fresh cilantro, chopped (optional)
2 bay leaves
2 tsp ground cumin
4 cloves garlic, minced
6 cups vegetable broth
Juice of 1 lime
Salt and pepper to taste

Instructions

Prepare the Beans: Rinse the dried black beans under cold water, removing any debris. Soak overnight in a large bowl with enough water to cover by 2 inches. This softens the beans and reduces cooking time.
Drain and Rinse: After soaking, drain the beans and rinse again. This helps remove excess starch and ensures a cleaner flavor.
Add to Crock Pot: Place the soaked beans in your slow cooker. Add the diced onion, minced garlic, and diced jalapeño for a flavorful base.
Season the Mix: Sprinkle in the ground cumin, smoked paprika, and bay leaves. These spices create a smoky, earthy depth that makes the beans irresistible.
Pour in Broth: Add 6 cups of vegetable broth, ensuring the beans are fully submerged. Stir gently to combine all ingredients.
Set and Cook: Cover the crock pot and cook on low for 6-8 hours, or until the beans are tender and creamy. Avoid lifting the lid to keep the heat consistent.
Check Consistency: Once cooked, check the beans’ texture. If you prefer a thicker consistency, mash a portion with a spoon or blend a small amount and stir back in.
Add Lime Juice: Stir in the fresh lime juice for a burst of brightness. This step elevates the flavors and balances the richness.
Season to Taste: Add salt and pepper to taste, adjusting as needed. Remove the bay leaves before serving.
Garnish and Serve: Sprinkle with fresh cilantro if desired, and serve hot in tacos, burritos, or as a side. Enjoy the compliments from your family and friends!

Notes

Soaking beans overnight is optional but recommended for faster cooking and better texture.
For a spicier kick, keep the jalapeño seeds or add a dash of hot sauce before serving.
If using canned beans, drain and rinse them, and reduce broth to 4 cups and cooking time to 2-3 hours on low.
Leftovers can be blended into a creamy dip or used as a base for black bean soup.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 217Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 542mgCarbohydrates 40gFiber 9gSugar 3gProtein 13g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Dried Black Beans: Affordable and packed with protein, dried beans yield a better texture than canned. Soak overnight for best results.
Onion and Garlic: These aromatics form the flavor base, adding depth and sweetness as they cook down.
Jalapeño: Provides a mild heat; remove seeds for less spice or keep them for a kick.
Cumin and Smoked Paprika: Cumin adds earthy warmth, while smoked paprika brings a subtle smokiness that mimics slow-cooked flavor.
Bay Leaves: Infuse a subtle, herbal note; remove before serving as they’re not edible.
Vegetable Broth: Enhances flavor and keeps the dish vegetarian; use low-sodium to control saltiness.
Lime Juice: Adds brightness and balances the richness of the beans; fresh is best for maximum flavor.
Fresh Cilantro: Optional garnish that adds a fresh, herbaceous finish; skip if you’re not a fan.

Variations and Substitutions

This recipe is highly adaptable to suit different tastes and dietary needs. For a spicier version, swap jalapeño for serrano peppers or add a pinch of cayenne. If you prefer a milder flavor, omit the jalapeño entirely or use a green bell pepper. For a meaty twist, stir in cooked bacon or chorizo during the last hour of cooking. To make it vegan, ensure your broth is plant-based, and for gluten-free diets, the recipe is naturally compliant. If dried beans aren’t available, substitute with canned black beans, reducing cooking time to 2-3 hours on low. For a smoky-sweet variation, add a tablespoon of molasses or brown sugar. You can also experiment with other beans like pinto or kidney for a different flavor profile.

Storage Options

Refrigerator: Store cooled beans in an airtight container for up to 5 days. Reheat on the stovetop or microwave with a splash of broth.
Freezer: Freeze in portioned containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently over medium heat, adding water or broth to loosen if needed. Stir to prevent sticking.