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You are here: Home / Recipes / Crock-Pot Mexican Red Beans

Crock-Pot Mexican Red Beans

Written by: Crock-Pot Ladies 9 Comments

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Crock-Pot Mexican Red Beans
Crock-Pot Mexican Red Beans

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!

Crock-Pot Mexican Red Beans

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Crock-Pot 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!


Ingredients Needed:

  • Bacon – Chopped.
  • Dried Red Kidney Beans – Soaked overnight and then drained.
  • Water
  • Yellow Onion – Peeled and diced.
  • Canned Diced Tomatoes – With the juices from the can.
  • Garlic – Peeled and minced.
  • Chili Powder
  • Kosher Salt

Directions:

  1. In a large skillet cook the bacon until crisp, drain on paper towels and set aside.
  2. Put soaked and drained beans into a 6 quart or larger slow cooker.
  3. Add water and all remaining ingredients.
  4. Cover and cook on HIGH for 2 hours then turn down to LOW and continue to cook for another 8 hours.
  5. Stir and serve alone or over rice or add to your favorite chili in place of canned beans.

Products Needed:

  • Large Skillet
  • Paper Towels
  • 6 Quart Slow Cooker (Or Larger)
  • Can Opener
  • Knife
  • Cutting Board
  • Measuring Spoons
  • Liquid Measuring Cup

Crock-Pot Mexican Red Beans

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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
Print Recipe
Crock-Pot Mexican Red Beans Recipe
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!
Print Recipe
Crock-Pot Mexican Red Beans Recipe
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
Rating
Votes: 8
Rating: 4.75
You:
Rate this recipe!
Servings 6People
Prep Time 20Minutes
Cook Time 10Hours
Ingredients
  • 1/4 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
Servings: People
Ingredients
  • 1/4 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
Servings: People
Rating
Votes: 8
Rating: 4.75
You:
Rate this recipe!
Servings 6People
Prep Time 20Minutes
Cook Time 10Hours
Instructions
  1. In a large skillet cook the bacon until crisp, drain on paper towels and set aside.
  2. Put soaked and drained beans into a 6 quart or larger slow cooker.
  3. Add water and all remaining ingredients.
  4. Cover and cook on HIGH for 2 hours then turn down to LOW and continue to cook for another 8 hours.
  5. Stir and serve alone or over rice or add to your favorite chili in place of canned beans.
Recipe Notes

Recipe serves 4 as an entree or 6 as a side dish.

Nutrition Information
Calories: 349kcal, Total Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.1g, Cholesterol: 19mg, Sodium: 1126mg, Potassium: 1220mg, Carbohydrates: 52g, Dietary Fiber: 13g, Sugars: 4g, Protein: 24g, Vitamin A: 16%, Vitamin C: 22%, Calcium: 7%, Iron: 33%
If you like this recipe or find it useful, it would be lovely if you would consider leaving a nice 4 or 5 star rating. Rating is done by clicking on the stars above.
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Special Diets
Gluten Free | High Fiber | Low Cholesterol | Low Fat | Low Sugar
Weight Watchers
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Recipe Collections:

Beans Crock-Pot Recipes Mexican Slow Cooker Recipes
Bacon Slow Cooker Recipes Side Dish Crock-Pot Recipes
Cinco de Mayo Crock-Pot Recipes 6 Quart Slow Cooker Recipes

Crock-Pot Mexican Red Beans

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Filed Under: Cinco de Mayo Recipes, Entrees, Side Dishes Tagged With: 10 Ingredients Or Less, Bacon, Beans, Chili, Dried Beans, Dry Beans, Frugal, Garlic, Gluten Free, High Fiber, Kidney Beans, Low Cholesterol, Low Fat, Low Sugar, Onion, Pork, Red Beans, Tomatoes, WW

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Comments

  1. KimH says

    November 4, 2011 at 6:35 PM

    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.

    Reply
    • Lady Heidi says

      November 4, 2011 at 6:41 PM

      Thanks KimH! For the clarification.

      Reply
  2. KimH says

    November 4, 2011 at 6:37 PM

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

    Reply
  3. Lady Tara says

    November 4, 2011 at 6:56 PM

    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!

    Reply
  4. KimH says

    November 5, 2011 at 10:35 AM

    LOL Tara.. I agree completely.. tastes totally yummy! Enjoying your site!

    Reply
  5. Rachel says

    May 22, 2014 at 7:54 AM

    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!

    Reply
    • Lady Heidi says

      May 22, 2014 at 8:58 AM

      Good to know, thanks Rachel!

      Reply
  6. Desiree Doan says

    October 5, 2016 at 11:44 AM

    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.

    Reply
    • Lady Heidi says

      October 5, 2016 at 6:45 PM

      Good to know!

      Reply

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