Best 2 Slow Cooker Mexican Beans Recipes

**Savor the Authentic Flavors of Mexico with our Slow-Cooker Mexican Beans Recipes!**

Embark on a culinary journey to the vibrant streets of Mexico with our collection of slow-cooker Mexican beans recipes. These hearty and flavorful dishes are not only incredibly delicious but also incredibly easy to prepare, making them perfect for busy weeknights or laid-back weekend gatherings. From classic favorites like borracho beans and charro beans to unique and innovative creations, our recipes showcase the diverse and rich culinary heritage of Mexico. Get ready to tantalize your taste buds with these authentic and soul-satisfying slow-cooker Mexican beans recipes that will transport you to the heart of Mexico with every bite. Dive into the vibrant flavors and aromas of Mexican cuisine and create a fiesta of flavors in your own kitchen!

Let's cook with our recipes!

SLOW COOKER MEXICAN BLACK BEANS

Slow Cooker Mexican Black Beans image

These beans have lots of flavor but no real heat. If you prefer heat in your mexican beans use a can of rotel instead of diced tomatoes.

Provided by bmcnichol

Categories Black Beans

Time 20h

Yield 10 serving(s)

Number Of Ingredients 6

Ingredients

1 lb dried black beans, soaked overnight and drained
6 cups chicken broth
6 garlic cloves, smashed and chopped
1 (14 1/2 ounce) can petite diced tomatoes
1 tablespoon cumin
1 tablespoon chili powder

Steps:

Soak and drain your black beans.
Put the drained beans into your slow cooker and add the garlic, broth, tomatoes, cumin, and chili powder.
Stir well.
Cover and cook on low for 8 hours.

SLOW-COOKER MEXICAN BEANS

Slow-Cooker Mexican Beans image

Elevate beans to a new and delicious flavor level with a punch of chili powder and taco seasoning.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 7h10m

Yield 17

Number Of Ingredients 8

Ingredients

1 bag (16 oz) dried navy beans, sorted, rinsed
10 cups water
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (11 oz) whole kernel corn with red and green peppers, drained
1 package (1 oz) Old El Paso™ taco seasoning mix
1/2 cup frozen small whole onions (from 1-lb bag)
1 teaspoon chili powder

Steps:

In 4-quart Dutch oven, heat beans and water to boiling. Reduce heat to low; cover and simmer 1 hour.
Drain beans. In 3- to 4-quart slow cooker, mix beans and remaining ingredients.
Cover; cook on Low heat setting 6 to 7 hours. Beans will hold on Low heat setting up to 2 hours; stir occasionally.

Nutrition Facts : Calories 150, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 9 g, Protein 8 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 3 g, TransFat 0 g

Tips:

Use dried beans: Dried beans are more economical and healthier than canned beans. They also have a better texture and flavor.

Soak the beans overnight: Soaking the beans overnight helps to reduce the cooking time and makes them more digestible.

Rinse the beans before cooking: Rinsing the beans removes any dirt or debris.

Use a slow cooker with a removable crock: This makes it easy to transfer the beans to a serving dish.

Add flavorings to the beans: Common flavorings for Mexican beans include chili powder, cumin, garlic, and onion.

Cook the beans until they are tender: The cooking time will vary depending on the type of beans you are using.

Serve the beans with your favorite toppings: Common toppings for Mexican beans include cheese, sour cream, and salsa.

Conclusion:

Slow-cooker Mexican beans are a delicious and easy-to-make dish that can be enjoyed by people of all ages. They are a good source of protein, fiber, and vitamins. They can be served as a main course or as a side dish. They are also a great addition to burritos, tacos, and salads.