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4.73
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11
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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!
Prep Time
20
minutes
mins
Cook Time
10
hours
hrs
Total Time
10
hours
hrs
20
minutes
mins
Course:
Entrée, Side Dishes
Cuisine:
Mexican
Keyword:
10 Ingredients Or Less, Bacon, Beans, Frugal Recipes
Crock-Pot Size:
6 Quart Crock-Pot, 6.5 Quart Crock-Pot, 7 Quart Crock-Pot
Servings:
6
Servings
Calories:
349
kcal
Author:
Heidi Kennedy
Ingredients
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
Instructions
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.
Notes
Recipe serves 4 as an entree or 6 as a side dish.
Nutrition
Calories:
349
kcal
|
Carbohydrates:
52
g
|
Protein:
24
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
0.1
g
|
Cholesterol:
19
mg
|
Sodium:
1126
mg
|
Potassium:
1220
mg
|
Fiber:
13
g
|
Sugar:
4
g
|
Vitamin A:
800
IU
|
Vitamin C:
18.2
mg
|
Calcium:
70
mg
|
Iron:
5.9
mg