These Slow Cooker Mexican Beans are rich, buttery, meaty and delicious tasting. Referred to as the “magic beans” at my house, this recipe is going to end up on your weekly menu.
Slow Cooker Mexican Beans Recipe
When my mom visits she brings a plethora of things…newspaper clippings of things going on back home, mementos of my father, memories of the past. However, what I look forward to the most are the recipes of my childhood we remake over and over again. This last visit we managed to make pierogis twice in one week, a task in itself even for the seasoned cook.
In our many conversations about food, my mom mentioned a bean recipe her neighbors recently shared with her ~ they are always trading food and recipes from their different cultural backgrounds. (One of the fringe benefits of good neighbors!) Anyway, these beans were not pinto beans, which has always been my go-to, but Peruano or Peruvian beans. This was something new for me.
Peruano beans are similar in shape to pinto beans, but are golden or beige in color. They also have a thin skin and a creamy texture when cooked down. I think if cooked long enough they would simmer down into soup. They are now my absolute favorite bean. Where have they been my whole life?
I have yet to find these beans in the “bean aisle” section at the grocery store. At my regular market and the local Mexican grocery store, they are sold in bulk. I have come across varying information online that Peruano beans are the same as Mayocoba and Canary beans, but I am not really sure if they are or not. Maybe someone out there knows? Please tell us!
As with any recipe, my mom relayed her neighbor’s version and then we changed it to what we thought would be more flavorful. We even made it a couple of other different ways, but none were as good as our first run. Even my teenage son is requesting them for all of his end of the school year potluck gatherings.
In a few short weeks this recipe has become a staple at my home. I can almost guarantee the same will happen to you over at your place.
I snapped a picture of one of the very important ingredients found in the Hispanic section of the grocery store with all the salsa.
Serve these beans with a few warm tortillas and you’re in for a treat.
Slow Cooker Mexican Beans
- 4 cups dry Peruano beans
- 4 teaspoons chicken bouillon
- 1/2 cup butter
- 2-(7 oz cans) Herdez salsa verde
- cilantro for garnish, optional
- Sort through dry beans to remove all stones and any other debris. Place beans in a large bowl and cover with water at least 2" above beans. Soak for 12 hours. Dump water and rinse beans in a colander.
- Add beans to a 6-7 quart slow cooker. Sprinkle chicken bouillon on top of beans. Cover beans with water, at least 1" above beans. Add butter. Cook beans on high for 3 hours. Add salsa verde and cook one hour more. Garnish beans with cilantro if you like.
- Serve a bowl with warm tortillas or enjoy by themselves.