My simple Mexican beans are cooked in your crock pot overnight for a truly authentic taste. This simple dump and go slow cooker pinto bean recipe is made with only a few ingredients and is a favorite.
These slow cooker Mexican beans are the best compliment to your favorite Mexican meal, as are Mexican sopes, chicken chiladas and homemade taquitos. They taste just like an authentic Mexican restaurant, and they are delicious on their own or with my authentic Mexican rice.
The best slow cooker Mexican beans
On any given day, if you were to ask me what my favorite type of food is, it would be Mexican. But to be honest, even though we have some good ones in Southern California, I’m not a big fan of Mexican restaurants. In my experience, you just can't beat the homemade.
This particular recipe is another one of my cousins who is by far a favorite of our extended family. These Mexican beans cook slowly for a very long time – we usually leave them at least 12 hours. Trust me when you walk through the door or when you get up in the morning you will be greeted with the most amazing smell.
How to cook homemade slow cooker Mexican beans
It doesn't take much to make this delicious side dish. You need dried pinto beans, garlic, Pace Picante sauce, bacon, onion, jalapeno, salt and some Calde de Tomate (tomato broth – found in most grocery stores in the Spanish food aisle). You can sub sub chicken broth and a little tomato puree if you have to, but I've only ever made these beans with tomato broth. The beans go dry and they soften and cook, as the slow cooker does, that's something.
- Pour a bag of dried pinto beans into a colander and rinse with cold water. Choose through them to look for broken beans or pebbles.
- Add the dry beans to the bottom of your slow cooker, then salsa, bacon, jalapenos, onions and spices.
- Add enough water to cover the beans completely, then cover and turn the heat to low.
- I mentioned that these beans take a while to cook. We usually leave them bathed in slow cooker for 12-14 hours. And let me tell you – it's worth every minute! I would usually put them in a slow cooker the night before and let them cook on low until dinner the next day. Because of this slow cooking method, the flavors have plenty of time to assemble and they form this delicious broth that thickens as the beans sit. You can also turn them into refried beans.
Top tips and tricks for Slow Cooker Pinto Beans
- You can see in the pictures that we cut jalapenos and onions a little bigger so anyone who doesn't like them can pick them out. You can cube them small if you want.
- Do you see the crispy bacon? You can skip the cooking step for it if you want, but you will get a richer taste if you first rip the fat and crisp the bacon in a frying pan first.
- You will use a 6-quart slow cooker for this recipe because it will fill it up. Anything less and you want to cut the recipe in half.
- If you like, drain some of the liquid from the slow cooker – there will be plenty.
- Add a few squeezes of lime juice for a tangy bite.
- Season really well with salt. You can add salt before cooking, but remember to taste them afterwards because beans are very bland.
Can you freeze pinto beans?
Absolutely! This recipe is perfect for portioning and freezing because it creates a ton. Once the beans have cooled, you can divide them into airtight freezer containers or freezer bags. Freeze them for up to 6 months and thaw in the fridge when you're ready to enjoy them. Reheat the smaller portion in a pot on the stove, or a large portion in a crock pot.
Mexican beans will last about 4 days in the refrigerator if stored properly in an airtight container and can be heated in a microwave, stove or even in a slow cooker.
What’s up with Mexican beans?
These pinto beans go well as a side dish for so many foods, and because they are low in fat and contain a lot of protein, they are actually a good meal or snack all on their own. Top with cheese and sour cream for something extra special, or stuff them in burritos or on top tostadas.
Here are some more authentic Mexican recipes to be served with beans:
Slow cooker Mexican beans
Mexican beans are slowly cooked overnight for a truly authentic taste.
Course: Page Dishwashing
Keywords: Mexican beans ,, slow cooker pinto beans
Preparation time: 15 minutes
Cooking time: 12 hours
Total time: 12 hours and 15 minutes
Servings: 10 servings
- 1 pound dry pinto beans are rinsed and picked through
- 1 cup of Pace Picante sauce or other salsa
- 1 tbsp minced garlic 2-3 cloves
- 6 slices of bacon cubes and cooked
- 2 jalapenos grafted and sliced
- 1/2 cup diced onion (half of 1 small onion)
- 1 tbsp Caldo the tomato
- 1 teaspoon salt or more to taste
- 5-6 cups of water (enough to cover the beans completely
Stir all ingredients together in a slow cooker. Add approx. 5-6 cups of water or as much as needed to break down the beans completely.
Cover and set slow cooker to low. Cook for 12 hours or until the beans are nice and soft. As slow cookers vary, cooking times may also vary.
Can be stored in a sealed container in the refrigerator for 3-4 days or in the freezer for several months.
Nutritional information is approximate and based on 10 servings of approx. 1 / 2-3 / 4 of a cup. Bacon can be added raw if the time is short.
Calories: 134kcal | Carbohydrates: 15 g | Protein: 6g | Fat: 6g | Saturated fat: 2g | Cholesterol: 9 mg | Sodium: 640 mg | Potassium: 317 mg | Fiber: 5g | Sugar: 2g | Vitamin A: 155IU | Vitamin C: 5 mg | Calcium: 36 mg | Iron: 1 mg