Best 3 Mexican Bean Pot Recipes

Get ready to embark on a culinary journey to the vibrant streets of Mexico with our tantalizing Mexican Bean Pot dish! This hearty and flavorful one-pot meal is a fiesta of textures and spices, featuring a symphony of tender beans, succulent vegetables, and aromatic Mexican seasonings.

Our recipe collection showcases a diverse range of Mexican Bean Pot variations, each offering a unique twist on this classic dish. From the traditional "Frijoles de Olla" to the smoky "Black Bean Pot with Chipotle and Corn," these recipes cater to various taste preferences and dietary choices.

Indulge in the classic Frijoles de Olla, where pinto beans are simmered in a flavorful broth infused with onion, garlic, and Mexican oregano. For a more robust flavor, try the Black Bean Pot with Chipotle and Corn, where black beans are paired with a rich chipotle sauce, sweet corn, and a hint of lime.

If you prefer a vegetarian option, the Lentil and Sweet Potato Bean Pot is a delightful choice, combining lentils, sweet potatoes, and a medley of vegetables in a savory broth. For a touch of heat, the Spicy Three Bean Pot delivers a satisfying kick with its combination of three types of beans, diced tomatoes, and a blend of chili peppers.

No matter your preference, our Mexican Bean Pot recipes are sure to satisfy your cravings for authentic Mexican flavors. Get ready to delight your taste buds and bring the vibrant spirit of Mexico to your kitchen!

Let's cook with our recipes!

FRIJOLES DE LA OLLA (MEXICAN PINTO BEANS RECIPE)

Frijoles De La Olla (Mexican Pinto Beans Recipe) image

Authentic "Frijoles De La Olla" Mexican Pinto Beans Recipe - Rich zesty pintos made on the stovetop, in the Instant Pot, or in a Crock Pot.

Provided by Sommer Collier

Categories Side Dish

Time 2h5m

Number Of Ingredients 7

Ingredients

1 pound dried pinto beans
½ sweet onion, (cut into large wedges)
4-6 cloves garlic, (smashed)
1 hambone *optional ((Could use diced bacon, or skip for vegetarian. ))
1 cup pico de gallo
Water
Salt

Steps:

Stovetop Method: Place the dried beans in a large bowl and fill with water, covering the top of the beans by 2 inches. Let the beans soak overnight.
When ready to cook, place the beans in a large 6-8 quart pot with a heavy lid. Add the onion wedges, garlic, and hambone if using.
Pour in enough water to cover the beans by 3-4 inches. Set the heat on medium.
Cover and bring to a simmer. Then reduce the heat and simmer on medium-low to low for 2-4 hours, until the beans are very soft. *Even after soaking overnight, beans take a varied amount of time, base on how old they are. "New" dried beans will cook faster than beans that have been sitting in the pantry for months/years.
Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.
Instant Pot Method: When using an electric pressure cooker, you do not have to soak the beans overnight.
Place the beans in a 6+ quart Instant Pot. Add the onion wedges, garlic, and hambone if using.
Add 5 cups of water. Lock the lid into place and set on Pressure Cook High for 35 minutes.
Perform a natural release. Once the steam button drops, it is safe to open the lid. If the beans are still firm, you can Pressure Cook again for 5-10 minutes. Then perform a Quick Release.
Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.
Crock Pot Method: Place the dried beans in a large 6-8 quart slow cooker. Add the onion wedges, garlic, and hambone if using. Pour in 8 cups water. (You do not have to soak the beans for this method.)
Set the crock pot on HIGH for 8-10 hours or on LOW for 15-17 hours. Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.

Nutrition Facts : ServingSize 0.5 cups, Calories 175 kcal, Carbohydrate 33 g, Protein 10 g, Fat 1 g, SaturatedFat 1 g, Sodium 166 mg, Fiber 7 g, Sugar 4 g

PINTO BEANS WITH MEXICAN-STYLE SEASONINGS

Pinto Beans With Mexican-Style Seasonings image

Pinto beans are simmered with onion, tomatoes, chili powder, cumin and garlic. I love making these beans just because they make the whole house smell so good, and the longer they simmer the better they taste. You could add 1/2 can of beer to make 'borracho' beans. I personally taste-test throughout the entire cooking process and add extra seasoning as I feel it needs it. These beans could simmer all day long; just make sure they have plenty of water to keep the beans covered.

Provided by Lyndsay

Categories Side Dish Beans and Peas

Time 12h15m

Yield 8

Number Of Ingredients 9

Ingredients

1 pound dried pinto beans, rinsed
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
½ pound bacon, cut into 1/2-inch pieces
1 yellow onion, chopped
1 tablespoon chili powder, or to taste
1 tablespoon ground cumin, or to taste
1 ½ teaspoons garlic powder, or to taste
½ bunch fresh cilantro, chopped
salt to taste

Steps:

Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.
Drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours.
Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.

Nutrition Facts : Calories 267 calories, Carbohydrate 40.9 g, Cholesterol 10.2 mg, Fat 5.2 g, Fiber 13.5 g, Protein 16.4 g, SaturatedFat 1.5 g, Sodium 509.8 mg, Sugar 1.9 g

MEXICAN BEAN POT

Mexican Bean Pot image

Make and share this Mexican Bean Pot recipe from Food.com.

Provided by James Craig

Categories Meat

Time 8h30m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb ground beef
1 medium onion, chopped
1 can tamale, remove wrappers
1 can corn or 1 can hominy, drained
1 can chili bean, not rinsed
1 can kidney bean, not rinsed
1 can pinto beans or 1 can pork and beans, not rinsed
1 dash garlic powder
1 (8 ounce) can tomato sauce

Steps:

Brown beef and add onion.
Cut tamales into bite size pieces.
Add tamales, drained corn or hominy, chili beans, kidney beans, pinto beans, garlic powder, and tomato sauce.
Put everything into a crockpot and mix gently.
Cook on low 7-8 hours.
Stir gently from bottom one or two times.
Can increase the amount by adding more tamales, beans, or tomato sauce.
Freezes well if you have left overs.

Nutrition Facts : Calories 495.4, Fat 18.4, SaturatedFat 6.9, Cholesterol 77.1, Sodium 660.3, Carbohydrate 47.2, Fiber 14.3, Sugar 5.8, Protein 36.1

Tips:

Soak the beans overnight before cooking to reduce cooking time and improve digestibility.
Use a variety of beans for a more flavorful and nutritious pot.
Add aromatics like onion, garlic, and cumin to the pot for extra flavor.
Use a combination of canned and dried beans to save time and still get a delicious result.
Simmer the pot for at least 1 hour, or until the beans are tender.
Serve the bean pot with your favorite toppings, such as sour cream, cheese, and avocado.

Conclusion:

Mexican bean pot is a hearty, flavorful, and versatile dish that can be enjoyed by people of all ages. It is a great source of protein, fiber, and essential nutrients. With its simple ingredients and easy preparation, Mexican bean pot is a perfect weeknight meal or a hearty addition to any potluck or gathering. So next time you're looking for a delicious and satisfying meal, give Mexican bean pot a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#weeknight #time-to-make #main-ingredient #cuisine #preparation #occasion #north-american #beef #american #mexican #southwestern-united-states #potluck #crock-pot-slow-cooker #dietary #ground-beef #meat #to-go #equipment