Mexican-Style Crockpot Beans Recipe

Pinto beans and silverware
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Prep: 5 mins
Cook: 9 hrs
Total: 9 hrs 5 mins
Servings: 8 to 10 servings
Nutritional Guidelines (per serving)
231 Calories
5g Fat
32g Carbs
15g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 231
% Daily Value*
Total Fat 5g 7%
Saturated Fat 2g 8%
Cholesterol 12mg 4%
Sodium 680mg 30%
Total Carbohydrate 32g 12%
Dietary Fiber 10g 36%
Protein 15g
Calcium 99mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bring some Tex-Mex flavor to your table with these crockpot Mexican beans enhanced with tomatoes, garlic, and chili powder, along with bacon and Mexican seasonings. ​​For a side dish on taco Tuesday or another Mexican-inspired meal, these beans can also be partially mashed for a low-fat alternative to refried beans.


  • 1 pound pinto beans (soaked overnight then simmered until tender)
  • 4 cups cold water
  • 1 cup onion (coarsely chopped)
  • 1 14.5 ounce-can tomatoes
  • 2 garlic cloves (minced)
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons salt
  • Optional: 1/4 teaspoon ground cayenne pepper
  • Optional: 1/4 pounds salt pork (or bacon, chopped)

Steps to Make It

  1. Put all ingredients into crockpot.

  2. Cover and cook on high for 2 hours, then low for 5 to 7 hours.  

If you prefer, these beans can be served as refried beans; just mash partially before serving.