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
Ingredients
- 4 cups dry Peruano beans
- 4 teaspoons chicken bouillon
- 1/2 cup butter
- 2-(7 oz cans) Herdez salsa verde
- cilantro for garnish, optional
Directions
- 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.
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Mary W says
When I searched at my favorite bean site, http://www.ranchogordo.com . this bean was listed – Mayocoba Bean from Peru. This is the description of the bean: “Creamy and versatile, Mayocoba has a pale yellow hue and super soft texture. This mild-flavored bean soaks up all the flavors of the cooking pot.”
The photos look exactly like yours. It’s worth giving Rancho Gordo a try. They produce the most amazing beans I have ever eaten.
Cathy says
Thanks for the info! I love Rancho Gordo beans..they are the best.
Joan says
I also see them at Aldi on a regular basis.
laurie Whitaker says
June 1, 2018
Your website will not let me sign up. It says to enter a valid email??? I did. Use the one I have had for years.
Cathy says
So strange. I added you and you will receive an email to opt in. Thank you.
Nanci says
These look so good as does everything you make! Your Chili Colarado is our house all time favorite I can see these a a side for that. Now my question could you use pintos for this as I have a bag in my pantry or should I seek out the bean you used?
Thank You
Cathy says
No…these recipe is all about the bean. Do not use Pinto beans…will not even be the same.
Nanci says
Thank you Cathy
Barbara J Smith says
This is what I found at L.A. Hearne Co. — Peruano/Yellow Beans are considered health food.
They are oval-shaped and taste and look like pinto beans.
Peruano Beans can be cooked over the stove, or in a crook pot.
After thoroughly cooking Peruano Beans, they have a soft texture and a buttery flavor.
Peruano Beans make a yummy side dish or meal, and
they are great added to salads, and soups.
Peruvian beans derive from Mexico.
Also called Mexican yellow beans, piruano beans, canary beans, or mayocoba beans.
R Garcia says
You can use pink beans for this, too. My go to bean. We like them better than the Peruanos.
Kim says
Looks like something I would enjoy eating, however it would help if you added the nutritional values.
Cathy says
You can figure out the nutritional value of any recipe by adding the ingredients into My Fitness Pal or Calorie King.
Scargosun says
I have ‘Better than Bouillon’. Is the teaspoon still the same amount to use? I think Whole Foods bulk section has these beans.
Cathy says
I don’t know what that product is.
Joan says
I use it as well–I believe 1 teaspoon is the equivalent of one bouillon cube.
Kathy says
Don’t you just LOVE “Better Than Bouillon”!! After I found a pinto bean recipe that said Better Than Bouillon is the “secret ingredient” to making the BEST pintos ~ I use it, and all flavors instead of the cubes or granules! Though I do keep some granules on hand for generic uses. Adding to boiling water and such! Making this recipe today for the first time ~with Better Than Bouillon! Can’t wait to try itđŸ˜‹
Becky M says
I found mayocoba beans in my local grocery store today. I cannot wait to try your recipe!
Cindy Smith says
Usually Better than Boullion is the same amount equal to regular boullion.
Sally says
Winco has these in bulk bin 1616:
MAYO COBA BEANS: Dried peruano beans (also known as peruano beans)
MARCELINE says
These are so good. Made the recipe exactly as written and was I happy. I will certainly make these again. Just the right amount of heat from the RO*TEL® diced tomatoes & green chilies. Thank you
Sue says
I must have missed something. You say you made it exactly as written but then mention RO-TEL tomatoes. I don’t see that in the recipe or did you just sub that for the Herdez salsa verde?
Cathy says
There is no Ro-Tel in the recipe…you’ll want to use Herdez for the best flavor.
Jan says
Is it really spicy?
Cathy says
Not at all.
Jocelyn (Grandbaby cakes) says
I absolutely love this recipe. There is so much comfort in those beans and flavor too.
Erin @ The Speckled Palate says
What a delicious discovery! I’ve never heard of Peruano beans before, either, and now I’m thinking I need to go find them so I can make this recipe ASAP. We love beans at our house, and changing up our normal routine of black beans sounds fun! Thanks for sharing.
Stephanie says
i never liked beans as a kid, but I love them now! These look so good!
Sharon @ What The Fork Food Blog says
I have only cooked beans on the stovetop/oven – I need to try them in the slow cooker!
Patricia @ Grab a Plate says
How fun to share recipes like that! And totally jealous of pierogis twice in one week đŸ™‚ These beans look fabulous. I haven’t seen these before, but will definitely be on the lookout!
Katerina @ Diethood says
All of your food looks so good!! LOVE these beans!!
Heidi @foodiecrush says
I love that brand of salsa is your secret sauce to these beans. It’s one of my faves.
Yum Yucky says
It looks delicious!
Rachel @ Rachel Cooks says
These look so amazing!
Amy says
Such a tasty summer side dish!
Sue says
Love the look of these beans! I just placed my order. One question. Trying to eat healthier-any idea on substitution for the butter? Maybe Olive Oil?
Cathy says
Only if you want less flavor. I’ve done it. Not the same:).
Sue says
Making them tomorrow and I’m going to go 50/50 with olive oil and butter. I’ll let you know the outcome but I think it will be good.
Kathleen says
Looks good. I will make this with vegetable boulliin rather than chicken though.
Jeanette Schmidt says
Great Recipe. I made the beans and they are delicious. One question, is the photo of beans you made? Mine were a bit more soup than gravy.
thanks you for sharing
Cathy says
Yes those were my beans. Since the measurement for water is random you likely just added more.
Cathy says
But you have to remember this is a photo so I had to show more beans than juice otherwise it would look like nothing.
Sandy@RE says
Sooooo easy … I love to make beans like this. Perfect side for summer grilling!
Deborah says
I am definitely going to try these! I always struggle with side dishes, and these sound wonderful!
Jamie | My Baking Addiction says
I am obsessed with beans, I just wish I could get my husband on board with them. I love that these are made in the slow cooker – they’re going to be the perfect side dish for summer.
Lori @ RecipeGirl says
Totally digging the simplicity of these beans, and I love that they’re made easy in the slow cooker!
Lynsey says
These are amazing! I just made them (but I had to use white navy beans because that’s literally all I could find in my trip to three different stores) and they are SO good! So simple to make too. Thanks for the recipe, this one is a keeper đŸ™‚
Sandra says
Be sure to checkin the mexican food section . It`s the only place I have found them at any store
Tracey Alvarado says
These sound so good. I love being able to have things like this made and frozen to add to a meal when I’m feeling lazy. Thanks for sharing đŸ™‚
Jeanette says
Hi I live here in Texas where would I find them or substitute them for thank you
Cathy says
There is no substitute for these beans. Should not be hard to find.
Margaret Bringle says
Has anyone tried these that have added smoked sausage to them, after frying up the sausage? I bought the mayocoba beans at Aldi’s yesterday. I only have ROTEL diced tomatoes with green chilies. The beans are cooking in the slow cooker, now! I have added the smoked sausage, yet.
Margaret Bringle says
Oops! I have not added the smoked sausage, yet?
Lana Longoni says
I have never heard of that kind of bean. Is there another that works?
Cathy says
This recipe is special because of the taste and texture of these beans. They are widely available so you should not have a problem finding them.
Susan GinIA says
What brand of chicken bouillon do you use?
Connie Hill says
Where can we find the Perauno Bean’s?
Bob says
The Walmart where I shop has this bean in the Mexican/Latino section — Valle Verde brand.
Terry says
ohhhhh, they look soo delicious. Wanna eat them all right now
Tonie says
Whole Foods also carries the beans.
Dan Duesterbeck says
Great recipe! We added a chopped up jalapeno, and it was awesome.
This definitely goes into the save recipe pile!
M C J says
We cook the beans a little differently, but the results are the same. We serve the beans with finely chopped onion, chopped cilantro, oregano, and a squeez of lemon juice. Switched from Pinto, my favorate, to Peruanos because they are more like the beans my husband isused to. He is from Nayarit and their beans are a little smaller than the Peruanos.
Annette says
I buy these at a local Mexican supermarket. I love them. Great for a white chicken chili. I always cook beans in a broth/water mixture. Not only does it deepen the flavor but they seem to cook quicker.
Hugh says
Do a fast soak. Add a bit oil to the pressure cooker. cook 20minutes. Let cool. Meanwhile make a mirepoix. 2 fresh Mexican chorizo links. 2 anchos de-seed with the stems removed. Add to the cooker. Simmer until the veg’s are tender. Puree.
Garnish with cilantro, cheese and onions that are rinsed under water.
You are well on your way to some good eating
Mache Cook says
You can actually buy these beans mayocoba at Walmart in one pound sacks.
Sharon Williamson says
would it be okay to use cranberry bean?
Cathy says
This recipe is specific to the types of bean in the recipe.
Marki says
CHeck Walmart. El Mexicano brand
Cynthia Prewitt says
I love Peruano beans and this recipe adding salsa verde is great — I found that the beans do need salt with this recipe and also I added a quartered onion and smashed garlic. Delicious! Great over warm buttered cornbread and garnished with finely sliced scallions and cotija cheese or over rice with the same garnish.
Leslie says
This is a great dish. Easy to find the Peruano beans in So Cal. Easy to make. My Mexican family ate this up!
Deb says
Absolutely phenomenal!!!…I will be making these over and over. I used dried pinto beans and I cooked them at least an extra hour to soften them a bit more…I tasted them before I added the salsa verde…and they were wonderful, buttery then…and after I added the salsa verde…amazing amazing…this will be a forever keeper in my recipe book.
Janice gonzales says
I have tried this recipe and it’s awesome it is hard to find the beans though. Walmart carries the maya cons named beans in one pound bags. But you can order online in 10 pound sacks.
Michelle says
These have been cooking now for the 4 hours on high that the recipe calls for. I used exact ingredients & followed the instructions however my beans are not done. In fact they seem like they need several more hours to be tender enough. Could I have put too much water? Or maybe my slow cooker isn’t as hot? Either way I hope the flavor is as good as I’m expecting once they are finally done!
carol H. says
My husband won’t eat bean soup, but will eat refried beans. Could these beans be mashed up like the pinto beans can. The flavor sounds so good, I just wondered.
Julie Schmidt says
Tried these beans. Absolutely hands down the best we’ve ever eaten!!!!
Thank you so much for our new favorite!!!!
Dan Duesterbeck says
Just wanted you to know that we have tried this recipe and absolutely love them. I have made a few little tweeks of my own, as in adding a couple of jalapeno peppers, seeds and all.
This gives us just a little bit of bite, that we love.
We have recently changed our diet, to a more healthy, plant based diet. This recipe
is a regular add, to our menu.
Thanks much!
Cathy says
Thanks for the tips, glad you are enjoying it.
Leslie Fisher says
I don’t know how I stumbled on your page or this recipe, but I’m sure glad I did. This is the best-tasting recipe I have ever had for beans. I’ve never been a big fan of beans, but these are great. I’ve even shared them with others who are not fans of beans, and they love them, too. This is now a go-to recipe for my family. Thank you so much for sharing.
Cathy says
So happy to hear that!
Lucy says
I received a package of these beans as a gift in a zip lock therefore, not sure if these are the same your describing, however, followed your recipe except for I used frozen chicken broth (always freeze anything left over from boiled chicken) and they were amazing! I am a “)make it at home Mexican”, however, I happened to have everything on hand, including a can of of Salsa Verde (way in the back of the shelf) decided to use why not!! Finish product with some homemade torts. Hey it’s on!
Cathy says
That’s why we call them magic beans!
Erika says
I have all of the ingredients for these beans, yay! However, do I need to add salt? I don’t see that as an ingredient. Thank you!
Cathy says
No.
Becky says
Can these be made into refried beans. Also which is best cheese to use for garnish. I may have tasted these beens mashed used as a dip with cheese melted in it
Cathy says
You can try all of that!
Brian says
Excellent recipe! We made this using Better Than Bouillon and the hatch salsa from Trader Joe (just what we had in the house) and it was amazing! We are some fresh from the slow cooker with carnitas and I’m having more with breakfast under baked eggs with ham and kale. I froze a bunch for later use (time to get that pressure canner!)
Next time, we’re going to leave out the salsa. We think it’ll be just as tasty and neutral enough to use in other non-Latino recipes.
Arizona says
Thank you Cathy, for sharing this amazing recipe. Magic Beans indeed!
Best recipe for any beans I’ve ever tried. Incredible, almost indescribably delicious. My husbands Mexican American boss loved them. Very enthusiastic and complimentary. They are a staple in our house.
Truly, you could live off of these wonderful, flavorful beans. If you can get Rancho Gordo, they really are the best.
I add:
Smoked EVOO with 1/2 the butter
Minced onion, garlic, and ginger (for digestion).
Not Chicken Broth for 1/2 liquid
Not Chicken Bullion
Herdez is the bomb!
Knorr makes a terrific Chicken stock in little pods. Occasionally I use that, but we are mostly plant based.
Often on the stove, Always in the freezer here!
Again, Thank You! All the best with your winery.
Cathy says
Glad you enjoyed them.
Cheryl says
I am sitting here eating these beans I just made using your recipe. They are so good! I am really glad I read through a few of the comments before heading to the store. My Kroger carries Mayocoba beans, which several have said are the same thing. I did not deviate from the recipe, except for cooking time since this was my first time to use the slow cooker setting on my InstantPot. It cooked a little faster than my old sliw cooker. They turned out great!
Elisa says
Any chance this recipe can be done in an instant pot?
Cathy says
Never tried it.
Garlande says
Do these beans typically cause gas! That is my only problem with beans these days.
Cathy says
That would different for anyone.
julie a carlson says
Found these beans in bulk at Winco foods in Vancouver ,Wa. 1.29 per pound.
Julie Schmidt says
I found your recipe several years ago.
These are still the best beans we’ve ever tasted!!
Living in South Central Texas they are easy to find.
We always have Herdez salsa verde and cilantro on hand to be able to whip up different Mexican foods.
The only thing we do differently is to cook them on the stovetop.
Thanks for sharing this recipe!!
Dez says
I accidentally put the salsa in at beginning. Do I need to dump and start over
Cathy says
I would just go with it and see how it turns out.