Best Slow Cooker Mexican Beans 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