Mexican Red Beans Crock Pot Recipes

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MEXICAN RED BEANS (CROCK POT)

This is a recipe that I adapted. This recipe was printed in the cookbook that came with my crock pot over 25 years ago. The serving size is approximate. The number of servings depends on if you are serving this as a side or a main dish.

Provided by PaulaG

Categories     Beans

Time 10h20m

Yield 10 serving(s)

Number Of Ingredients 9



Mexican Red Beans (Crock Pot) image

Steps:

  • Sort beans and wash under running water.
  • Place beans in a large pan and bring to a boil.
  • Boil 10 minutes, drain.
  • Place the precooked beans in a crock pot adding water and remaining ingredients.
  • Cover and cook on high for 1 to 2 hours, turn down to low and continue to cook for 8 hours.
  • During cooking add additional hot water if needed.

1 lb dried red beans or 1 lb pinto beans
2 cups water
2 cups hot water
1 large onion, coarsely chopped
1 (14 1/2 ounce) can diced tomatoes
2 garlic cloves, minced
1 teaspoon crushed red pepper flakes
2 teaspoons salt
1/4 lb bacon, chopped (optional)

SLOW COOKER RED BEANS AND RICE

Born and raised in Louisiana, this is a Monday staple. Red kidney beans slow cooked with smoked sausage served over rice with cornbread on the side. Yum!

Provided by DaleAnn82

Categories     Side Dish     Beans and Peas

Time 8h15m

Yield 8

Number Of Ingredients 9



Slow Cooker Red Beans and Rice image

Steps:

  • Combine water, kidney beans, sausage, onion, green bell pepper, celery, garlic, and bay leaf in the bowl of a slow cooker and stir to combine. Set slow cooker to Low and cook for at least 8 hours. Remove bay leaf and discard. Season with salt and ground black pepper to taste.

Nutrition Facts : Calories 370.6 calories, Carbohydrate 39 g, Cholesterol 28.9 mg, Fat 14.2 g, Fiber 9.3 g, Protein 22.6 g, SaturatedFat 4.9 g, Sodium 675.6 mg, Sugar 3.7 g

6 cups water
1 (16 ounce) package dry kidney beans
12 ounces smoked sausage, sliced
1 onion, chopped
1 green bell pepper, chopped
1 stalk celery, chopped, or to taste
2 cloves garlic, minced, or to taste
1 bay leaf
salt and pepper to taste

SLOW COOKER CHARRO BEANS

I created this slow cooker recipe in an effort to duplicate the charro beans at my favorite local Mexican restaurant. They are a great as a side item, served as bean soup, or served atop rice as a hearty meal.

Provided by Nikki Robinson Brooks

Categories     Side Dish

Time 16h45m

Yield 8

Number Of Ingredients 14



Slow Cooker Charro Beans image

Steps:

  • Place pinto beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Rinse and drain.
  • Place beans in a slow cooker with just enough water to cover.
  • Cook bacon in a large skillet over medium-high heat until almost browned and crispy, 5 to 7 minutes. Add tomatoes, onions, bell pepper, jalapenos, cilantro, and garlic. Saute in bacon drippings for 2 minutes, then slowly pour in the beer. Add salt, pepper, chili powder, and cumin. Bring to a boil. Add this mixture to the beans and water in the slow cooker.
  • Cook on Low for 8 hours. Serve.

Nutrition Facts : Calories 278 calories, Carbohydrate 42.6 g, Cholesterol 7.6 mg, Fat 3.8 g, Fiber 10.3 g, Protein 15.9 g, SaturatedFat 1.1 g, Sodium 762.7 mg, Sugar 3.7 g

1 pound dry pinto beans, sorted
water as needed
6 slices bacon, chopped
4 medium Roma (plum) tomatoes, chopped
2 medium onions, chopped
1 medium green bell pepper, chopped
2 jalapeno peppers, seeded and chopped
½ bunch fresh cilantro, chopped
2 cloves garlic, chopped
1 (12 fluid ounce) can or bottle beer (such as Shiner® Bock)
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon chili powder
½ teaspoon ground cumin

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