Mexican Red Beans Crock Pot Food

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MEXICAN RED BEANS (CROCK POT)



Mexican Red Beans (Crock Pot) image

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

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)

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.

MEXICAN RED BEANS AND RICE



Mexican Red Beans and Rice image

Make and share this Mexican Red Beans and Rice recipe from Food.com.

Provided by LI Girl

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 cups brown rice, uncooked
2 tablespoons olive oil
2 large onions, chopped
1 tablespoon chili powder
2 (15 ounce) cans red kidney beans (rinsed and drained)
1 cup salsa
1/4 cup hot water
2/3 cup sour cream

Steps:

  • Cook rice according to package directions.
  • To prepare the beans, heat olive oil in a large skillet over medium high heat.
  • Add onions and saute until tender (about 10 minutes).
  • Sprinkle on chili powder and cook 1 minute, stirring frequently.
  • Add beans, salsa, and water and cook about 5 minutes.
  • Serve beans over rice, with sour cream on top.

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

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 BEANS



Mexican Beans image

Wonderful Mexican beans to serve as a side dish with your meal.

Provided by sheilamichael

Categories     Side Dish     Beans and Peas

Time 4h20m

Yield 24

Number Of Ingredients 7

2 pounds dried pinto beans
2 ½ quarts water
1 pound bacon, coarsely chopped
1 medium onion, chopped
1 medium ripe tomato, chopped
1 fresh jalapeno pepper, chopped
1 bunch fresh cilantro, chopped

Steps:

  • Combine beans and water in a large pot. Bring to a boil, reduce heat, and simmer for 3 hours. Add more water if necessary while beans are cooking.
  • In a large skillet, cook bacon over medium heat until it is beginning to brown. Stir in onion, and continue cooking until onion is tender. Stir in tomato, and jalapeno, and cook for 2 to 3 minutes. Remove from heat, and stir in cilantro.
  • Stir bacon and onion mixture into the beans, and continue cooking for 1 hour, or until beans are soft.

Nutrition Facts : Calories 221.4 calories, Carbohydrate 24.5 g, Cholesterol 12.9 mg, Fat 9 g, Fiber 6.1 g, Protein 10.5 g, SaturatedFat 2.9 g, Sodium 166.6 mg, Sugar 1.2 g

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