Slow Cooker Mexican Beans Recipes

SLOW-COOKER MEXICAN BEANS

Elevate beans to a new and delicious flavor level with a punch of chili powder and taco seasoning.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 7h10m

Yield 17

Number Of Ingredients 8

Slow-Cooker Mexican Beans image

Steps:

In 4-quart Dutch oven, heat beans and water to boiling. Reduce heat to low; cover and simmer 1 hour.
Drain beans. In 3- to 4-quart slow cooker, mix beans and remaining ingredients.
Cover; cook on Low heat setting 6 to 7 hours. Beans will hold on Low heat setting up to 2 hours; stir occasionally.

Nutrition Facts : Calories 150, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 9 g, Protein 8 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 3 g, TransFat 0 g

Ingredients

1 bag (16 oz) dried navy beans, sorted, rinsed
10 cups water
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (11 oz) whole kernel corn with red and green peppers, drained
1 package (1 oz) Old El Paso™ taco seasoning mix
1/2 cup frozen small whole onions (from 1-lb bag)
1 teaspoon chili powder

SLOW COOKER MEXICAN BLACK BEANS

These beans have lots of flavor but no real heat. If you prefer heat in your mexican beans use a can of rotel instead of diced tomatoes.

Provided by bmcnichol

Categories Black Beans

Time 20h

Yield 10 serving(s)

Number Of Ingredients 6

Slow Cooker Mexican Black Beans image

Steps:

Soak and drain your black beans.
Put the drained beans into your slow cooker and add the garlic, broth, tomatoes, cumin, and chili powder.
Stir well.
Cover and cook on low for 8 hours.

Ingredients

1 lb dried black beans, soaked overnight and drained
6 cups chicken broth
6 garlic cloves, smashed and chopped
1 (14 1/2 ounce) can petite diced tomatoes
1 tablespoon cumin
1 tablespoon chili powder

PINTO BEANS WITH MEXICAN-STYLE SEASONINGS

Pinto beans are simmered with onion, tomatoes, chili powder, cumin and garlic. I love making these beans just because they make the whole house smell so good, and the longer they simmer the better they taste. You could add 1/2 can of beer to make 'borracho' beans. I personally taste-test throughout the entire cooking process and add extra seasoning as I feel it needs it. These beans could simmer all day long; just make sure they have plenty of water to keep the beans covered.

Provided by Lyndsay

Categories Side Dish Beans and Peas

Time 12h15m

Yield 8

Number Of Ingredients 9

Pinto Beans With Mexican-Style Seasonings image

Steps:

Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.
Drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours.
Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.

Nutrition Facts : Calories 267 calories, Carbohydrate 40.9 g, Cholesterol 10.2 mg, Fat 5.2 g, Fiber 13.5 g, Protein 16.4 g, SaturatedFat 1.5 g, Sodium 509.8 mg, Sugar 1.9 g

Ingredients

1 pound dried pinto beans, rinsed
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
½ pound bacon, cut into 1/2-inch pieces
1 yellow onion, chopped
1 tablespoon chili powder, or to taste
1 tablespoon ground cumin, or to taste
1 ½ teaspoons garlic powder, or to taste
½ bunch fresh cilantro, chopped
salt to taste

SLOW COOKER REFRIED BEANS

I've been making this refried beans many times for my Mexican dinner combo,sometimes I use pinto beans,sometimes I use red beans,depends on what I have in my kitchen,whatever beans I use,it's always very tasty.Before I cooked beans on the stove top,and I had to keep an eye on it all the time and add water many times in case it got burned.but now I use slow cooker which enhances the flavor big time and you can do other things while it's cooking,give it a try!

Provided by sashas kitchen

Categories Beans

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 9

Slow Cooker Refried Beans image

Steps:

Combine beans,quartered onion, 2 garlic cloves and 2 cups water in a slow cooker,let cook on automatic setting for 4 hours.let cool.then puree the bean mixture in a blender.
In a large sauce pan,melt lard,when it's hot,cook chopped onion,garlic and green chili for 3 minutes,or until tender and fragrant.
Pour in blended bean mixture,season with salt,pepper and cumin,cook on low heat for 15 minutes or until it thickens,stir constantly.
Top with shredded cheddar cheese when ready to serve.It's a perfect side dish for tacos,enchiladas and mexican rice,leftover can be stored in the fridge for a couple of days,just microwave it on high heat for 1-2 minutes.

Nutrition Facts : Calories 210.8, Fat 3.9, SaturatedFat 1.4, Cholesterol 3, Sodium 301, Carbohydrate 33.5, Fiber 7.9, Sugar 2, Protein 10.9

Ingredients

1 cup dried pinto bean, soaked over night (or red beans or mixture)
1/4 big onion, half of them quartered, the other half finely chopped
4 garlic cloves, 2 whole and 2 finely chopped
1 green chili pepper, finely chopped
1 tablespoon lard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
2 cups water

SLOW COOKER CHARRO BEANS

I created this slow cooker recipe in an effort to duplicate the charro beans at my favorite local Mexican restaurant. They are a great as a side item, served as bean soup, or served atop rice as a hearty meal.

Provided by Nikki Robinson Brooks

Categories Side Dish

Time 16h45m

Yield 8

Number Of Ingredients 14

Slow Cooker Charro Beans image

Steps:

Place pinto beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Rinse and drain.
Place beans in a slow cooker with just enough water to cover.
Cook bacon in a large skillet over medium-high heat until almost browned and crispy, 5 to 7 minutes. Add tomatoes, onions, bell pepper, jalapenos, cilantro, and garlic. Saute in bacon drippings for 2 minutes, then slowly pour in the beer. Add salt, pepper, chili powder, and cumin. Bring to a boil. Add this mixture to the beans and water in the slow cooker.
Cook on Low for 8 hours. Serve.

Nutrition Facts : Calories 278 calories, Carbohydrate 42.6 g, Cholesterol 7.6 mg, Fat 3.8 g, Fiber 10.3 g, Protein 15.9 g, SaturatedFat 1.1 g, Sodium 762.7 mg, Sugar 3.7 g

Ingredients

1 pound dry pinto beans, sorted
water as needed
6 slices bacon, chopped
4 medium Roma (plum) tomatoes, chopped
2 medium onions, chopped
1 medium green bell pepper, chopped
2 jalapeno peppers, seeded and chopped
½ bunch fresh cilantro, chopped
2 cloves garlic, chopped
1 (12 fluid ounce) can or bottle beer (such as Shiner® Bock)
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon chili powder
½ teaspoon ground cumin

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Slow Cooker Mexican Beans Recipes

SLOW-COOKER MEXICAN BEANS

Elevate beans to a new and delicious flavor level with a punch of chili powder and taco seasoning.

SLOW COOKER MEXICAN BLACK BEANS

These beans have lots of flavor but no real heat. If you prefer heat in your mexican beans use a can of rotel instead of diced tomatoes.

PINTO BEANS WITH MEXICAN-STYLE SEASONINGS

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I created this slow cooker recipe in an effort to duplicate the charro beans at my favorite local Mexican restaurant. They are a great as a side item, served as bean soup, or served atop rice as a hearty meal.

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