Slow Cooker Mexican Beans

Get ready to fall in love with these slow cooker Mexican beans! Rich, buttery, and deliciously meaty Peruano beans make this recipe an easy meal.

Course Side Dish

Cuisine American, Latin American, Mexican

Keyword Slow Cooker Mexican Beans

Prep Time 12

Cook Time 3

Total Time 15

Servings cups

Calories 293kcal

Author Cathy Pollak

Equipment

Ingredients

4 cups dry Peruano Mayocoba beans
4 tsps. chicken bouillon
water
1/2 cup butter
2 (7 oz.) cans Herdez salsa verde
cilantro for garnish, optional

Instructions

Sort through the dry beans to remove any stones or debris. Place the beans in a large bowl and cover them with water, at least 2 inches above the beans. Soak for 12 hours. After soaking, dump the water and rinse the beans in a colander.
4 cups dry Peruano Mayocoba beans
Add the beans to a 6-7 quart slow cooker and sprinkle chicken bouillon on top. Cover the beans with water, at least 1 inch above the beans, and add butter. Cook on high for 3 hours. Then, add salsa verde and cook for one more hour. Garnish each bowl with cilantro if you like.
4 tsps. chicken bouillon , water, 1/2 cup butter, 2 (7 oz.) cans Herdez salsa verde, cilantro for garnish, optional
Serve with warm tortillas or enjoy them by themselves.

Notes

Overnight Soak: Start soaking your beans the night before so they are ready to put in the slow cooker the next day.

For optimal outcomes when preparing these slow cooker Mexican beans, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition