Best 2 Slow Cooker Mexican Beans Recipes

Mexican beans are a delicious and versatile dish that can be served as a main course, side dish, or appetizer. They are also a great way to use up leftover beans. With the help of a slow cooker, you can create a flavorful and hearty pot of Mexican beans with minimal effort. Whether you prefer a mild or spicy version, there are endless variations to suit your taste preferences, and this article will guide you through the process of making the best slow cooker Mexican beans, providing tips and tricks to achieve the perfect balance of flavors and textures.

Check out the recipes below so you can choose the best recipe for yourself!

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 flavorful and economical than canned beans. Just be sure to soak them overnight before cooking.
Rinse the beans: Rinsing the beans before cooking helps to remove any dirt or debris.
Add flavorings: Add flavorings such as garlic, onion, cumin, chili powder, and oregano to the beans while they are cooking. You can also add a bay leaf or two.
Cook the beans on low: Cooking the beans on low heat for a long period of time helps to develop their flavor and make them tender.
Let the beans cool: Once the beans are cooked, let them cool slightly before serving. This will help to prevent them from becoming mushy.

Conclusion:

Slow-cooker Mexican beans are a delicious and easy-to-make dish that is perfect for busy weeknights. With just a few simple ingredients, you can create a flavorful and nutritious meal that the whole family will enjoy. So next time you're looking for a quick and easy dinner idea, give slow-cooker Mexican beans a try. You won't be disappointed!