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Home » Recipes » Mexican » Slow Cooker Mexican Beans

Slow Cooker Mexican Beans

Published on March 29, 2020 by Kristin Maxwell | 27 Comments

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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.

Slow Cooker Beans in a white bowl

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.

Slow Cooker Mexican Beans ingredients in a crock pot

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.

  1. 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.
  2. Add the dry beans to the bottom of your slow cooker, then the salsa, bacon, jalapenos, onions and spices.
  3. Add enough water to completely cover the beans, then put the lid on and turn the heat to low.
  4. 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.

Slow Cooker Beans in a bowl with limes

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.

Slow Cooker Beans on a wooden spoon

Slow Cooker Beans on a spoon

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
  • Machaca

Slow Cooker Mexican Beans

Kristin Maxwell
Mexican Beans are cooked in the crock pot overnight for a truly authentic taste. These slow cooker pinto beans are the best side for all your favorite Mexican dishes.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 12 hrs
Total Time 12 hrs 15 mins
Course Side Dish
Cuisine Mexican
Servings 10 servings
Calories 94 kcal

Ingredients
  

  • 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)
  • Optional: fresh cilantro for garnish

Instructions
 

  • 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.
  • Garnish with slice jalapenos and cilantro if desired

Notes

Nutritional information is approximate and based on 10 serving of approximately 1/2-3/4 of a cup.
Bacon can be added raw if time is short.
Store in an airtight container in the refrigerator for 4 days, or in the freezer for 6 months.

Nutrition

Calories: 94kcalCarbohydrates: 15gProtein: 6gFat: 6gSaturated Fat: 2gCholesterol: 9mgSodium: 640mgPotassium: 317mgFiber: 5gSugar: 2gVitamin A: 155IUVitamin C: 5mgCalcium: 36mgIron: 1mg
Keyword mexican beans,, slow cooker pinto beans
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About Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook. Read more about Kristin HERE.

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  1. Jo Blankenship says

    January 16, 2021 at 11:16 am

    This is regular rotation at our house. Only thing I don’t always do is cook the bacon. Oh and I’ve made it on the stovetop. Delicious!

    Reply
    • Kristin says

      January 18, 2021 at 12:02 am

      Awesome feedback Jo! Thanks for stopping by.

      Reply
  2. Pam Sellers says

    October 2, 2020 at 10:53 am

    Hi. I plan on making these for a birthday party I’m attending next week. I was scrolling through your other recipes and saw one for black beans, which also looks good. In your honest opinion, how do you think half pinto, half black beans would turn out?

    Reply
    • Kristin Maxwell says

      October 4, 2020 at 12:36 am

      The recipes are similar and the black beans are based on the mexican pinto beans. If I’m being honest though, I’d keep them as is. I don’t know that I’d want to mix them.

      Reply
  3. Lance Johnson says

    August 30, 2020 at 4:35 pm

    The bean soup was the best ever……TY kristen!!!!! keep the recipes coming plz

    Reply
  4. Lance Johnson says

    August 28, 2020 at 11:58 am

    I tried your mexican rice last nite and it was wonderful……this is the first recipe that ive really have liked,,,,, TY

    Reply
    • Kristin says

      August 29, 2020 at 9:33 pm

      You are so welcome Lance! Thanks for stopping by.

      Reply
  5. melissa says

    July 7, 2020 at 2:34 pm

    These are sooooo much more than Mexican beans and look like a real treat. Mexican beans are dryed pintos, water, salt and lard. Thats it.. Then give them a little whip to how creamy you want them. But these beans are so much more..

    Reply
  6. Jen says

    May 22, 2020 at 2:09 pm

    My family went crazy for these beans ! We made them vegan by omitting the bacon and using vegetarian “no chicken” base instead of Caldo. Turned out so delicious with a flavorful thick broth! We make this and the delicious Mexican rice recipe(also with the vegan no chicken base instead of Caldo) every week! Out new favorite meal. Thank you!!!

    Reply
    • Kristin Maxwell says

      May 23, 2020 at 12:09 pm

      Yay! That makes me so happy to hear!!

      Reply
  7. Jen says

    May 22, 2020 at 2:04 pm

    My family went crazy for these beans! We all loved the broth and flavors. Thank you. We also love your Mexican rice recipe. We make these every week.

    Reply
    • Kristin says

      May 29, 2020 at 3:16 pm

      Nice! Thank you so much Jen for your awesome feedback.

      Reply
  8. Teresa L Gassman says

    May 10, 2020 at 2:31 pm

    I added a bit of cumin and oregano.

    Reply
  9. Chelsie says

    May 4, 2020 at 9:20 pm

    This looks wonderful! Could I replace the water with chicken broth and then omit the tomato or chicken bouillon all together? Trying to throw these together tonight with what I have available.

    Reply
    • Kristin Maxwell says

      May 5, 2020 at 1:47 pm

      Yes you could do that.

      Reply
  10. Patty Ritchey says

    February 25, 2020 at 10:42 am

    These are by FAR the best beans our family has ever had. My daughter stumbled onto this recipe and we are all so glad she did. She is a pretty picky eater and would eat the whole pot if she didn’t have to share with us lol. HIGHLY RECOMMEND!!!!

    Reply
    • Kristin Maxwell says

      February 27, 2020 at 12:43 pm

      Thank you! We love them too!!

      Reply
  11. Sherri says

    May 20, 2019 at 11:36 am

    OMG! These are wonderful!

    Reply
    • Kristin says

      May 28, 2019 at 9:02 am

      Thanks Sherri!

      Reply
  12. judi w says

    November 21, 2018 at 6:31 am

    The site is beautifully done…makes me want to come back for more! Thank you Kristin for the Mexican Rice recipe. I am always looking for that PERFECT one.

    Reply
    • Kristin says

      November 21, 2018 at 8:50 am

      Thank you Judi, I appreciate your kind words!

      Reply
  13. Sherry Marsh says

    June 15, 2018 at 9:54 am

    I made the beans last night. They were a huge hit. I made a lb. and a half. I used 1/2 a jar of pace picante and 1 jar of herdez medium sauce. I used a. Lg can of dice green ortega chili’s instead of jalapenos due to our daughtwr is allergic to jalapenos. And followed all the other ingredients adding an extra 1/2 to everything. They turned out amazing. We couldn’t stop eating them.

    Reply
  14. Tracy says

    December 25, 2017 at 3:35 pm

    This is so good! Made them today for Christmas!

    Reply
  15. Kim says

    September 1, 2017 at 5:11 am

    What is the salt measurement?

    Reply
    • Kristin says

      September 2, 2017 at 9:37 am

      It depends on how salty you like it. I’d start with 1 teaspoon (maybe less), then salt to your liking once they’re finished cooking.

      Reply
  16. Norma Angelica says

    August 30, 2017 at 7:03 am

    Can i put on high and if I do what would u recommend on how’s long?

    Reply
    • Kristin says

      August 30, 2017 at 10:30 am

      You could put it on high. You would want to check the water periodically and add more as needed. The slower time produces a more tender beans.

      Reply

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Hi, I’m KRISTIN!

I'm a busy wife and mom who loves to cook, bake and create. All of the recipes and tips you will find here are created with your busy family (and mine!) in mind.

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