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.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:480 mins

Total Time:500 mins

Servings: 6

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)

Directions

Step 1

Rinse the dried red kidney beans under cold water and pick out any debris or damaged beans.

Step 2

Place the beans in a large bowl and cover them with cold water. Let them soak overnight or for at least 8 hours.

Step 3

Drain and rinse the soaked beans. Set aside.

Step 4

Chop the onion into small dice and mince the garlic cloves. Dice the fresh jalapeño, removing the seeds if you prefer less heat.

Step 5

In a skillet, heat the olive oil over medium heat. Sauté the onion, garlic, and jalapeño until softened and fragrant, about 5 minutes.

Step 6

Transfer the sautéed vegetables to the crock pot.

Step 7

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.

Step 8

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.

Step 9

Taste for seasoning and adjust salt or spices if needed.

Step 10

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

Serving size	2395.8 grams (2395.8g)

Amount per serving	% Daily Value*
Calories	2068

Total Fat 47.40g	61%
Saturated Fat 8.70g	43%
Polyunsaturated Fat 6.30g
Cholesterol 9mg	3%
Sodium 7755mg	337%
Total Carbohydrate 317.60g	115%
Dietary Fiber 84.80g	303%
Total Sugars 35.80g
Protein 111.10g	222%

Vitamin D 0IU	0%
Calcium 972mg	75%
Iron 42mg	234%
Potassium 7641mg	163%

*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.

Source of Calories

Fat: 19.9%

Protein: 20.8%

Carbs: 59.3%