My simple Mexican Beans are cooked in your crock pot overnight for a truly authentic taste. Made with just a few ingredients, this simple dump and go slow cooker pinto beans recipe is a favorite.
These Slow Cooker Mexican Beans are the best compliment to your favorite Mexican meal, like Mexican Sopes, Chicken Enchiladas, 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 great ones in Southern California, I’m not a huge fan of Mexican restaurants. In my experience, you just can’t beat homemade.
This particular recipe is another of my cousin’s that is by far a favorite in our extended family. These Mexican beans slow cook, for a very long time – we usually leave them at least 12 hours or so. Trust me when you walk through the door, or get up in the morning you will be met with the most amazing smell.
How to Make Homemade Slow Cooker Mexican Beans
It doesn’t take much to make this delicious side dish. You’ll need dried pinto beans, garlic, Pace Picante Sauce, bacon, onion, jalapeno, salt and some Calde de Tomate (tomato bouillon – can be found in most grocery stores in the Hispanic foods aisle). You could sub chicken bouillon and a little tomato paste if you must, but I have only ever made these beans with the tomato bouillon. The beans go in dry and they soften and cook as the slow cooker does it’s thing.
- Pour a bag of dried pinto beans into a colander and rinse with cold water. Pick through them to look for any broken beans or pebbles.
- Add the dry beans to the bottom of your slow cooker, then the salsa, bacon, jalapenos, onions and spices.
- Add enough water to completely cover the beans, then put the lid on and turn the heat to low.
- I mentioned that these beans take a while 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 will usually put them in the 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 come together and they form this delicious broth that thickens as the beans sit. You can turn them into refried beans too.
Top Tips and Tricks for Slow Cooker Pinto Beans
- You can see in the photos that we cut the jalapenos and onions a bit larger so that anyone who doesn’t like them can pick them out. You can dice them up small if you like.
- See that crispy bacon? You can skip the cooking step for that if you want, but you’ll get a richer flavor if you render the fat and crisp the bacon in a skillet first.
- You’ll want to use a 6-quart slow cooker for this recipe because it will fill it up. Anything smaller and you’ll want to cut the recipe in half.
- Feel free to drain some of the liquid from the slow cooker if you want – there will be a lot.
- Add a few squeezes of lime juice for a tangy bite.
- Season really well with salt. You can add salt before cooking, but be sure 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 makes a ton. Once the beans are cooled you can portion 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 smaller portion in a saucepan on the stove, or large portion in a crock pot.
Mexican beans will last about 4 days in the fridge if store properly in an airtight container and can be reheated in the microwave, stovetop, or even in the slow cooker.
What Goes with Mexican Beans?
These pinto beans go great as a side dish to so many foods, and because they are low in fat and high in protein, they are actually a great 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 serve with beans:
- Slow Cooker Carnitas
- Loaded Chicken Nachos
- Chicken Tacos
- Mexican Chicken Casserole
- Mexican Meatloaf
- Ground Beef Tacos
Slow Cooker Mexican Beans
- 1 pound dry pinto beans rinsed and picked through
- 1 cup Pace Picante Sauce or other salsa
- 1 tablespoon minced garlic 2-3 cloves
- 6 slices bacon diced and cooked
- 2 jalapenos seeded and sliced
- 1/2 cup diced onion (half of 1 small onion)
- 1 tablespoon Caldo de Tomate
- 1 teaspoon salt or more to taste
- 5-6 cups water (enough to cover the beans completely
- Stir all ingredients together in the slow cooker. Add about 5-6 cups of water or as much is needed to fully immerse the beans.
- Cover and set slow cooker to low. Cook for 12 hours, or until beans are nice and soft. Since slow cookers vary, cook times can vary as well.
- Can be stored in a sealed container in the refrigerator for 3-4 days, or in the freezer for several months.