Description
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.
Ingredients
Scale
- 1 pound dry pinto beans (rinsed and picked through)
- 1 cup salsa
- 1 tablespoon minced garlic (2–3 cloves)
- 2 tablespoons olive oil and 1 teaspoon smoked paprika
- 2 jalapenos (seeded and sliced)
- 1/2 cup diced onion
- 1 tablespoon tomato bouillon
- 1 teaspoon salt or more to taste
- 5–6 cups water (enough to cover the beans completely)
- fresh cilantro for garnish (optional)
Instructions
- Step 1: 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.
- Step 2: Cover and set slow cooker to low. Cook for 12 hours, or until beans are nice and soft.
- Step 3: Garnish with sliced jalapenos and cilantro if desired.
Notes
Bacon was replaced with olive oil and smoked paprika to maintain a rich, smoky flavor. 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 before adding to the pot.
- Prep Time: 15 minutes
- Cook Time: 12 hours
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 94 kcal
- Sugar: 2 g
- Sodium: 640 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: mexican beans, slow cooker pinto beans