Slow Cooker Mexican Beans

Mexican Beans are cooked in the crock pot overnight for a truly authentic taste. These slow cooker pinto beans are the best side for all your favorite Mexican dishes.

📝 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

1. 1Stir all ingredients together in the slow cooker. Add about 5-6 cups of water or as much is needed to fully immerse the beans.
2. 2Cover 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.
3. 3Garnish with sliced jalapenos and cilantro if desired