Slow Cooker Mexican Spicy Black Beans for Your Vegan Crockpot


All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.


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These can be done stove top – or with canned black beans (if you need these fast).  I cooked them all day & overnight in a slow cooker.  They are simple & easy & yummy.



Slow Cooker Mexican Spicy Black Beans for Your Vegan Crockpot


1 lb dry black beans (or canned)

6 cups vegetable stock

1 small onion – diced

1 TBS cumin

1 tsp chili powder

3 large garlic cloves – minced

4 tomatoes – diced

GARNISH – with fresh cilantro, diced jalapeno, grilled corn or diced red onion & lime.  Homemade chimichurri or roasted tomatillo & jalapeno salsa – also delicious on these!



Quick soak the beans by covering them in a pot with water & bringing to a boil.  Remove from heat, cover & let sit for one hour.  Drain and rinse.  The drained bean water is very good for your outdoor plants – so feel free to capture it & spread the nutrients outside.

In a slow cooker – add all the ingredients and cook on high all day.  Additionally – I left mine on warm overnight.  If you cannot cook them this long – use two cups less stock & only add it as you need it to keep the beans covered.  They should be edible in six hours.  Canned beans will require very little stock & be done in less than an hour.

I haven’t done these stove top – but I imagine that after a quick soak – these should be done if left covered over low heat for six hours – stirring frequently & adding water as needed.

With canned beans – you will need less than 2 cups of water & they should be done in under an hour.



2 thoughts on “Slow Cooker Mexican Spicy Black Beans for Your Vegan Crockpot

  1. Pingback: Slow Cooker Chipotle Chicken Tacos | Delightful-Delicious-Delovely

  2. Pingback: Hominy & Chorizo (Soyrizo) Casserole with Black Beans & Roasted Jalapenos | Delightful-Delicious-Delovely

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