• Prep Time: NA
  • Cooking Time: NA
  • Serves: NA

Slow Cooker Mexican Beans

  • Recipe Submitted by on

Category: Beans

 Ingredients List

  • 4 1/2 cups dry pinto beans
  • 1 onion, chopped
  • 1 to 2 Tbsp minced garlic, or approximately 3 to 6 cloves
  • 1 tsp chili powder
  • 1 tsp ground black pepper
  • 1 tsp ground cumin
  • 6 tsp sea or Kosher salt
  • approximately 13 cups water for soaking
  • approximately 13 cups water for cooking


The night before, look through the dry beans, removing any stems or pebbles. Rinse them and place them in a bowl with about 13 cups of water to soak overnight. To save time in the morning, I like to go ahead and cut up the onion, mince the garlic, measure out the spices and put all these into a container in the fridge overnight.

The next morning, drain the soaking water and rinse the beans again. Place beans and all other ingredients in a 6-quart slow cooker. Fill the slow cooker to about 1/2 inch from the bottom rim with water, or about 13 cups. Cook on HIGH for about 8 1/2 to 9 hours or until the beans are easily cut with a fork and the consistency is to your liking.

If you have a smaller slow cooker, just scale the recipe for your cooker. This recipe pretty much fills up the 6-quart slow cooker that I have, so if you have a 3-quart slow cooker, make half the recipe. (You can also make half or any other portion of the recipe in the larger slow cooker if you don”™t need quite that many beans.)

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