Mexican Red Beans Crock Pot
Dive into the comforting flavors of a slow-cooked masterpiece with this Mexican Red Beans Crock Pot recipe. Packed with protein-rich dried red kidney beans, aromatic spices like cumin, chili powder, and smoked paprika, and a vibrant mix of fresh jalapeño, garlic, and onion, this dish delivers authentic Mexican flair with minimal effort. Simmered low and slow in a savory broth and brightened with canned diced tomatoes, these tender beans are the perfect blend of smoky, spicy, and hearty. Whether served as a flavorful side dish, spooned over rice, or paired with warm tortillas, this versatile recipe is ideal for meal prepping or feeding a crowd. Top it off with fresh cilantro and a squeeze of lime for a refreshing finishing touch. Perfectly seasoned and undeniably satisfying, this crock pot recipe will become your go-to for wholesome, hands-off cooking.
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Recipe Information
Ingredients
- 2 cups dried red kidney beans
- 1 large white onion
- 4 large garlic cloves
- 1 15-ounce can canned diced tomatoes
- 4 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 1 small fresh jalapeño
- 2 tablespoons olive oil
- 0.25 cup fresh cilantro (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Rinse the dried red kidney beans under cold water and pick out any debris or damaged beans.
Place the beans in a large bowl and cover them with cold water. Let them soak overnight or for at least 8 hours.
Drain and rinse the soaked beans. Set aside.
Chop the onion into small dice and mince the garlic cloves. Dice the fresh jalapeño, removing the seeds if you prefer less heat.
In a skillet, heat the olive oil over medium heat. Sauté the onion, garlic, and jalapeño until softened and fragrant, about 5 minutes.
Transfer the sautéed vegetables to the crock pot.
Add the soaked beans, diced tomatoes (with juices), broth, cumin, chili powder, smoked paprika, oregano, salt, and pepper to the crock pot. Stir to combine.
Cover the crock pot with the lid and set it to cook on low heat for 8 hours or until the beans are tender and the flavors have melded.
Taste for seasoning and adjust salt or spices if needed.
Serve the Mexican red beans as a side dish, over rice, or with warm tortillas. Garnish with fresh cilantro and a squeeze of lime, if desired.
Nutrition Facts
Calories |
2006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 28 mg | 10% | |
| Sodium | 7112 mg | 309% | |
| Total Carbohydrate | 304.8 g | 111% | |
| Dietary Fiber | 80.1 g | 286% | |
| Total Sugars | 37.2 g | ||
| Protein | 111.5 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 905 mg | 70% | |
| Iron | 40.4 mg | 224% | |
| Potassium | 7406 mg | 158% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
