My simple Mexican beans are cooked in your slow cooker overnight for a truly authentic taste. Made with just a few ingredients, this simple slow cooker pinto bean recipe is a favorite.
These slow cooker Mexican beans are the best addition to your favorite Mexican meal, such as Mexican sopes, chicken enchiladas and homemade taquitos. They taste like an authentic Mexican restaurant and they are delicious on their own or with my authentic Mexican rice.
The best slow cooker Mexican beans
Every day, if you asked me what is my favorite type of food, it would be Mexican. But to be honest, although we have some very good ones in Southern California, I'm not a big fan of Mexican restaurants. In my experience, you can't beat the homemade.
This particular recipe is another from my cousin who is by far the favorite of our extended family. These Mexican beans cook slowly, for a very long time – we usually leave them for at least about 12 hours. Trust me when you walk in the door or get up in the morning, you will come across the most amazing smell.
How to Make Homemade Slow Cooker Mexican Beans
It doesn't take much to make this delicious side dish. You will need dried pinto beans, garlic, Pace Picante sauce, bacon, onion, jalapeño pepper, salt and Tomato Calde (tomato broth – which you will find in most grocery stores around the world. aisle of Hispanic foods). You can under chicken broth and a little tomato paste if you have to, but I've never made these beans with tomato broth. The beans dry and soften and cook like the slow cooker does.
- Pour a bag of dried pinto beans into a colander and rinse with cold water. Select them to search for broken beans or pebbles.
- Add the dry beans to the bottom of your slow cooker, then the salsa, bacon, jalapeños, onions and spices.
- Add enough water to completely cover the beans, then put the lid on and lower the heat.
- I mentioned that these beans take time to cook. We usually let them bathe in the slow cooker for 12-14 hours. And let me tell you – it's worth every minute! I'll usually put them in the slow cooker the night before and let them cook on low heat until dinner the next day. Because of this slow cooking method, the flavors have a long time to come together and they form this delicious broth which thickens as the beans rest. You can also turn them into fried beans.
Slow Cooker Pinto Beans Tips and Tricks
- You can see in the photos that we have cut the jalapenos and onions a little bigger so that anyone who does not like them can choose them. You can cut them into small pieces if you wish.
- See that crispy bacon? You can skip the cooking step for this if you want, but you will get a richer flavor if you return the fat and crisp the bacon in a pan first.
- You will want to use a 6 quart slow cooker for this recipe as it will fill it. Anything smaller and you will want to cut the recipe in half.
- Feel free to drain some of the liquid from the slow cooker if you wish – there will be a lot.
- Add a few pinches of lime juice for a spicy bite.
- Season very well with salt. You can add salt before cooking, but be sure to taste them afterwards because the beans are very bland.
Can you freeze pinto beans?
Absolutely! This recipe is perfect for portioning and freezing because it weighs a ton. Once the beans have cooled, you can place them in airtight freezer containers or freezer bags. Freeze them for up to 6 months and thaw them in the refrigerator when you are ready to enjoy them. Reheat a smaller portion in a pan on the stove or a larger portion in a slow cooker.
Mexican beans will last about 4 days in the refrigerator if stored properly in an airtight container and can be reheated in the microwave, on the stove or even in the slow cooker.
What’s going on with Mexican beans?
These pinto beans go great with many foods, and because they are low in fat and high in protein, they are actually a great meal or snack on their own. Garnish with cheese and sour cream for something special, or stuff them in burritos or on tostadas.
Here are some more authentic Mexican recipes to serve with beans:
Slow Cooker Mexican Beans
Mexican beans are cooked slowly overnight for a truly authentic taste.
Keyword: mexican beans, slow cooker pinto beans
Preparation time: 15 minutes
Cooking time: 12 hours
Total duration: 12 hours 15 minutes
Servings: 10 servings
1 pound dried pinto beans rinsed and picked
1 cup Pace Picante sauce or other salsa
1 tablespoon minced garlic 2-3 cloves
6 bacon slices, diced and cooked
2 seeded and sliced jalapenos
1/2 cup diced onion (half a small onion)
1 tablespoon Tomato Caldo
1 teaspoon or more salt to taste
5-6 cups of water (enough to completely cover the beans
Combine all ingredients in the slow cooker. Add about 5-6 cups of water or as much as necessary to completely immerse the beans.
Cover and set the slow cooker on low. Cook 12 hours or until the beans are soft and soft. Since slow cookers vary, cooking times may also vary.
Can be stored in an airtight container in the refrigerator for 3-4 days, or in the freezer for several months.
The nutrition information is approximate and based on 10 servings of about 1 / 2-3 / 4 cup. Bacon can be added raw if time is short.
Calories: 134kcal | Carbohydrates: 15g | Proteins: 6g | Fat: 6g | Saturated fat: 2g | Cholesterol: 9 mg | Sodium: 640 mg | Potassium: 317 mg | Fiber: 5g | Sugar: 2g | Vitamin A: 155 IU | Vitamin C: 5 mg | Calcium: 36 mg | Iron: 1 mg