Crock-Pot Mexican Red Beans

Crock-Pot Mexican Red Beans

Crock-Pot Mexican Red Beans
Crock-Pot Mexican Red Beans
You can eat this hearty red bean dish alone as a main course or add to chili. I serve this over rice. Great on a cold night!
Crock-Pot Mexican Red Beans
You can eat this hearty red bean dish alone as a main course or add to chili. I serve this over rice. Great on a cold night!
Crock-Pot Mexican Red Beans
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Servings 4
Ingredients
Ingredients
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Servings 4
Instructions
  1. Put soaked and drained beans into your crock.
  2. Add water and all remaining ingredients.
  3. Cover and cook on High for 2 hours then turn down to low for 8 hours.
  4. Stir and serve alone or over rice or add to your favorite chili in place of canned beans.
Recipe Notes

Serves four if used as an entree but will serve more if used as a side dish or added to chili. My family enjoys this over rice. I don't cook my bacon first but I did wonder if it would come out crispier and add more flavor if I did. You could also lose the bacon to make this a vegetarian recipe. Do not double this recipe.

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Comments

  1. KimH says

    Your recipe for Red Beans & Rice is actually a Cajun staple. Yummy, but not Mexican. I was raised on both staples, being born & raised 3 miles from Mexico & about 250 miles from La.

    For authentic Mexican bean, called Charro beans,(translating to Cowboy Beans) try using pinto beans, add some green chilis, (or Rotel in place of the tomato & chilis) use ham hocks, or a ham bone, and omit the chili powder. Add a bit of cilantro too. You can add a few chopped jalapenos too if you like. Add salt & pepper after the beans are completely soft to flavor.

  2. KimH says

    Add the onion, garlic, & water you mention above. Thought I’d clarify that.. that is an authentic Mexican pot of beans.

  3. Lady Tara says

    Hi
    KimH that’s great! I adapted this recipe from an old Rival recipe and I am sure back in the 60’s (when my crockpot was born) they didn’t know a Cajun from a Mexican. Tastes good -that’s all I know!

  4. Rachel says

    When cooking beans in a crockpot, if you are using red or kidney beans, you need to boil your beans rapidly on the stove for at least 10 minutes to kill a possible toxin lurking in the beans. It’s better to be safe than sorry!

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