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Mexican Beans are cooked in the crock pot overnight for a truly authentic taste. Made with just a few ingredients, these slow cooker pinto beans are the best side dish for all your favorite Mexican dishes.
You can serve Charro Beans with all of your favorite authentic Mexican recipes, from simple cheese quesadillas to my flavorful Beef Enchiladas.
The Best Slow Cooker Mexican Beans
Also known by other names, like Charro Beans, Borracho Beans or Frijoles Charros, my Slow Cooker Mexican Beans are the best complement to your favorite Mexican meals. Serve them with Mexican Sopes, Chicken Enchiladas, and Homemade Taquitos. They taste just like an authentic Mexican restaurant, and they are delicious on their own or paired with my Authentic Mexican Rice.
Crockpot Mexican Beans are cooked low and slow in a rich and flavorful broth for a very long time – we usually leave them at least 12 hours or so. Trust me when you walk through the door, or get up in the morning you will be met with the most amazing smell.
Ingredients
You only need 8 ingredients to make this delicious side dish. This is truly a dump and go recipe where you literally just dump everything in the crock pot, set it, and forget it!
- Dried Pinto Beans – The beans go in dry and they soften and cook as the slow cooker does its thing. Be sure to pick through them for small rocks and broken beans and rinse them well.
- Jalapeno Peppers – Chop it up, leave the seeds for heat or don’t. If you don’t want to bite into a piece of jalapeno, you can slice them into larger pieces and pick them out later.
- Calde de Tomate – A powdered tomato bouillon.
- Garlic – fresh or jarred minced garlic adds flavor. You can leave it whole and peeled if you like.
- Onion – the onion can also go in raw or you can saute it first. The beans cook for so long that the onion will be cooked and soft.
- Pace Picante Sauce – I don’t always recommend specific brands but to get the flavor that we love, I highly recommend that you use Pace.
- Bacon – put it in raw to save time, or chop and cook for an extra smoky flavor. Fully cooked chorizo or ham are other options.
- Salt – You want to add a generous amount of salt before cooking, then taste and add more before serving. Beans are starchy like potatoes and will absorb the water as they cook, so salt is important for flavor.
- Water – Water is added to the slow cooker, fully covering the beans. You could even add a little beer if you want, but just keep in mind that beer in a slow cooker is going to retain more alcohol.
↪ About Caldo de Tomate
Tomato bouillon can be found in most grocery stores in the Hispanic foods aisle. If you can’t find it or don’t want to buy a special ingredient, you could sub chicken bouillon and a little tomato paste.
I recommend you buy a jar and plan to make some of my other recipes that call for it:
How To Make Slow Cooker Mexican Beans
- Pour a bag of dried pinto beans into a colander and rinse with cold water. Pick through them to look for any broken beans or pebbles.
- Add the dry beans to the bottom of your slow cooker, then the salsa, bacon, jalapenos, onions, and spices.
- Add enough water to cover the beans completely, then put the lid on and turn the heat to low and cook for 12-14 hours.
Stovetop Variation
If you’d prefer, you can cook the beans on the stovetop. It takes about an hour. If you want to skip soaking the beans, just plan to simmer a couple hours more.
- Place picked-through beans in a large pot or bowl filled with water at least 2-3 inches above the beans. Soak for 6-8 hours, then drain and set aside.
- Saute bacon, then remove and wipe most of the grease out of the skillet. Saute onion, jalapeno and garlic in the leftover bacon grease.
- Add beans, salsa, and seasoning and stir to coat. Pour in water (enough to cover 2-3 inches over the top of the beans). Bring to a low boil, then reduce heat to low and simmer uncovered for about 45 minutes, or until beans are tender.
If you don’t want to soak the beans, just plan on adding a couple of hours to the simmer time.
Canned Beans Variation
For canned beans, use 3 (15-ounce) cans and 1 ½ cups of vegetable broth. Follow the steps in the stovetop version, omitting the water, and simmer for about 25 minutes.
What to Serve with Mexican Beans
Charro Beans and rice are a pretty classic side for just about any Mexican meal and perfect for Cinco de Mayo. Pinto beans are great because they are low in fat and high in protein, and they are actually a great meal or snack all on their own. Top with cheese and sour cream for something extra special, stuff them in warm tortillas or burritos or spread on top of tostadas.
Here are a few of our favorite Mexican meals to serve with beans:
- Slow Cooker Carnitas
- Loaded Chicken Nachos
- Chicken Tacos
- Mexican Chicken Casserole
- Mexican Meatloaf
- Ground Beef Tacos
Or you can go really crazy and just stand over a big bowl of beans with a bag of tortilla chips for dipping!
Storage
How to store leftovers – Cool beans and place in an airtight container. Store in the fridge for up to 4-5 days. Reheat in the microwave, simmer in a saucepan on the stove top or in your slow cooker.
Can You Freeze Pinto Beans? This recipe is perfect for portioning and freezing because it makes a ton. Once the beans are cooled you can portion them into airtight freezer-safe containers or freezer bags. Freeze them for up to 6 months and thaw in the fridge when you’re ready to enjoy them. Reheat smaller portions in a saucepan on the stove, or large portions in a crock pot.
Expert Tips
- You can see in the photos that we cut the jalapenos and onions a bit larger so that anyone who doesn’t like them can pick them out. You can dice them up small if you like.
- See that crispy bacon? You can skip the cooking step for that if you want, but you’ll get a richer flavor if you render the fat and crisp the bacon in a skillet first.
- You’ll want to use a 6-quart slow cooker for this recipe because it will fill it up. Anything smaller and you’ll want to cut the recipe in half.
- Feel free to drain some of the liquid from the slow cooker if you want or if it doesn’t thicken enough for you. Otherwise, use a slotted spoon for serving.
- Add a few squeezes of lime juice for a tangy bite.
- Season really well with salt. You can add salt before cooking, but be sure to taste them afterward because beans on their own can be very bland.
- Try adding some additional spices, like oregano, chili powder or cumin.
Slow Cooker Mexican Beans
Ingredients
- 1 pound dry pinto beans rinsed and picked through
- 1 cup Pace Picante Sauce or other salsa
- 1 tablespoon minced garlic 2-3 cloves
- 6 slices bacon diced and some fat rendered
- 2 jalapenos seeded and sliced
- 1/2 cup diced onion (half of 1 small onion)
- 1 tablespoon Caldo de Tomate
- 1 teaspoon salt or more to taste
- 5-6 cups water (enough to cover the beans completely)
- Optional: fresh cilantro for garnish
Instructions
- Stir all ingredients together in the slow cooker. Add about 5-6 cups of water or as much is needed to fully immerse the beans.
- Cover and set slow cooker to low. Cook for 12 hours, or until beans are nice and soft. Since slow cookers vary, cook times can vary as well.
- Garnish with sliced jalapenos and cilantro if desired
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
I recently made this recipe and was told they were the best ever by my family!! I think the cooking time made a big difference in taste. Awesome recipe and a keeper for me!
That’s fantastic Lea! Thanks for stopping by.
Can you double this recipe in a crock pot?
If you have a 6 quart slow cooker, you probably could but it would be quite full and I’d worry that it would spill over. A 7 quart should be ok, but I can’t be sure how long it would take.
I’m assuming that you are not soaking your beans before starting the recipe?
No, you don’t need to soak the beans because they are cooked for a long time.
I grew up eating pintos being in a Spanish family. I made these beans last month and they were a big hit with my wife and our 2 friends. I added cooked lean ground beef the last 20 mins and it was great.
Making again tomorrow
Oh, adding ground beef sounds awesome! What a great idea!!
This is regular rotation at our house. Only thing I don’t always do is cook the bacon. Oh and I’ve made it on the stovetop. Delicious!
Awesome feedback Jo! Thanks for stopping by.
When I have some, I throw in a smoked pork shank, it turns out great also. Bacon is awesome tho….
Hi. I plan on making these for a birthday party I’m attending next week. I was scrolling through your other recipes and saw one for black beans, which also looks good. In your honest opinion, how do you think half pinto, half black beans would turn out?
The recipes are similar and the black beans are based on the mexican pinto beans. If I’m being honest though, I’d keep them as is. I don’t know that I’d want to mix them.
The bean soup was the best ever……TY kristen!!!!! keep the recipes coming plz
I tried your mexican rice last nite and it was wonderful……this is the first recipe that ive really have liked,,,,, TY
You are so welcome Lance! Thanks for stopping by.
These are sooooo much more than Mexican beans and look like a real treat. Mexican beans are dryed pintos, water, salt and lard. Thats it.. Then give them a little whip to how creamy you want them. But these beans are so much more..
My family went crazy for these beans ! We made them vegan by omitting the bacon and using vegetarian “no chicken” base instead of Caldo. Turned out so delicious with a flavorful thick broth! We make this and the delicious Mexican rice recipe(also with the vegan no chicken base instead of Caldo) every week! Out new favorite meal. Thank you!!!
Yay! That makes me so happy to hear!!
My family went crazy for these beans! We all loved the broth and flavors. Thank you. We also love your Mexican rice recipe. We make these every week.
Nice! Thank you so much Jen for your awesome feedback.
I added a bit of cumin and oregano.
This looks wonderful! Could I replace the water with chicken broth and then omit the tomato or chicken bouillon all together? Trying to throw these together tonight with what I have available.
Yes you could do that.
These are by FAR the best beans our family has ever had. My daughter stumbled onto this recipe and we are all so glad she did. She is a pretty picky eater and would eat the whole pot if she didn’t have to share with us lol. HIGHLY RECOMMEND!!!!
Thank you! We love them too!!
OMG! These are wonderful!
Thanks Sherri!
The site is beautifully done…makes me want to come back for more! Thank you Kristin for the Mexican Rice recipe. I am always looking for that PERFECT one.
Thank you Judi, I appreciate your kind words!
I made the beans last night. They were a huge hit. I made a lb. and a half. I used 1/2 a jar of pace picante and 1 jar of herdez medium sauce. I used a. Lg can of dice green ortega chili’s instead of jalapenos due to our daughtwr is allergic to jalapenos. And followed all the other ingredients adding an extra 1/2 to everything. They turned out amazing. We couldn’t stop eating them.
This is so good! Made them today for Christmas!
What is the salt measurement?
It depends on how salty you like it. I’d start with 1 teaspoon (maybe less), then salt to your liking once they’re finished cooking.
Can i put on high and if I do what would u recommend on how’s long?
You could put it on high. You would want to check the water periodically and add more as needed. The slower time produces a more tender beans.