This simple and frugal recipe for Crock-Pot Mexican Red Beans is the perfect side dish for any Mexican meal. Or serve over cooked rice for a great entree!
Slow Cooker Mexican Red Beans
If you need a delicious side dish to go with any Mexican or Southwest inspired dish look no further than this recipe for Mexican red beans cooked in your slow cooker.
The recipe starts with dried red beans that have been soaked overnight and then the beans are slow cooked for hours in water with onion, tomatoes, garlic, chili powder, salt and the kicker…BACON.
The bacon adds such a nice smoky flavor to the beans and really makes this dish fantastic.
I usually make these beans, as I mentioned, as a side dish for when we have Mexican food like enchiladas, burritos, tacos, etc. But I will admit that I also really love the beans as a main dish too and just served over some cooked white or brown rice. Beans and rice are a classic meal and frugal too!
- Large Skillet
- Paper Towels
- 6 Quart Slow Cooker (Or Larger)
- Can Opener
- Cutting Board
- Measuring Spoons
- Liquid Measuring Cup
Gluten Free | High Fiber | Low Cholesterol | Low Fat | Low Sugar
This recipe for Crock-Pot Mexican Red Beans is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes
More Fantastic Mexican Slow Cooker Recipes!
- Crock-Pot Mexican Beef & Veggie Soup
- Slow Cooker Mexican Pork Stew
- Crock-Pot Beef Fajitas
- Slow Cooker Queso Sausage Dip
- Crock-Pot Chicken Ole Casserole
Crock-Pot Mexican Red Beans Recipe
- ¼ Pound Bacon (Chopped)
- 1 Pound Dried Red Kidney Beans (Soaked Overnight And Then Drained)
- 4 Cups Water
- 1 Medium Yellow Onion (Diced)
- 16 Ounces Canned Diced Tomatoes (Undrained)
- 2 Cloves Garlic (Minced)
- 2 Teaspoons Chili Powder
- 2 Teaspoons Kosher Salt
- In a large skillet cook the bacon until crisp, drain on paper towels and set aside.
- Put soaked and drained beans into a 6 quart or larger slow cooker.
- Add water and all remaining ingredients.
- Cover and cook on HIGH for 2 hours then turn down to LOW and continue to cook for another 8 hours.
- Stir and serve alone or over rice or add to your favorite chili in place of canned beans.
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.
Lady Heidi says
Thanks KimH! For the clarification.
Add the onion, garlic, & water you mention above. Thought I’d clarify that.. that is an authentic Mexican pot of beans.
Lady Tara says
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!
LOL Tara.. I agree completely.. tastes totally yummy! Enjoying your site!
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!
Lady Heidi says
Good to know, thanks Rachel!
Desiree Doan says
Wow your recipe had lots of flavor very was reading the comments below had to put my 2 cents in small red beans as well as the kidney beans are belived to have start6in Peru about 8000 years ago they are in the groupe called common beans black beans red beans pinto beans all similar species came through mexico and did not make it to Louisiana untill the 1700.
Lady Heidi says
Good to know!