Slow Cooker Mexican Beans
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.
Servings: 10 servings
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 some fat rendered
- 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 sliced 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. If cooking, it doesn't need to be crispy. Just saute to render some of the fat.
Store in an airtight container in the refrigerator for 4 days, or in the freezer for 6 months.
Optional - Saute the diced onions for a few minutes in olive oil or butter, just to soften. Do not overcook or brown them.
Nutrition
Calories: 94kcal | Carbohydrates: 15g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 640mg | Potassium: 317mg | Fiber: 5g | Sugar: 2g | Vitamin A: 155IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 1mg
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