Skip to main content

Along with the Cochinita Pibil in Mexico, they always served black beans that had so much flavor and were so much better than any you can get in a can here at home. I realized I was making a mistake when I make beans at home, that I serve them too dry and draining the bean juices looses a lot of the flavor. It makes sense that this sauce is what gives the beans so much flavor. I decided I much prefer the soft, moist beans in Mexico than the dry, pasty ones here at home. After a week in Mexico the black beans ended up being some of my favorite dishes. Fresh cooked black beans in a homemade tortilla was a highlight of our trip to Cancun! I can’t stop dreaming about their was SO good! It works out that we came back to Cinco de Mayo week. I think we have had Mexican nearly all week. That’s a good week!!

black beans

Authentic Black Beans

Print Pin Rate
Servings: 12
Author: Deals to Meals


  • 2 lbs. dried black beans
  • 2 quarts water
  • 1 large onion diced
  • 2 jalapeno peppers diced
  • 4 cloves garlic minced
  • 1 Tbs. salt
  • 1 Tbs. cumin powder
  • Juice of 1 lime


  • Place the dried black beans, water, chopped onions, jalapeno, garlic, cumin and salt into a crock pot. Turn the crock pot onto low heat and cook 8-10 hours, or until beans are completely soft. If you don't have 8 hours, you can cook on high heat for 5-6 hours. Once the beans are soft, you can season the beans with extra salt, pepper and squeeze with a fresh lime. Serve in burritos, as a side dish, a chip dip or turn into a simple black bean soup and garnish with cheese, sour cream, etc.
    *If you don't want to use dried beans you can just use canned beans and use about 5-7 cans that have been drained. Add only as much water as you need to thin the beans a little bit. Cook the rest as the same and just simmer for 10-15 minutes, or until beans are warm. Serve warm.

Leave a Reply