Mexican Red Beans
A hearty Mexican-style red bean dish with smoky salt pork, tomatoes, and spices, perfect for comforting meals and suitable for family gatherings or casual dinners.
Ingredients
Instructions
- Put soaked and drained beans into the crock-pot.
- Add water, chopped onion, canned tomatoes, minced garlic, crushed red pepper or chili powder, salt, and chopped salt pork or bacon.
- Cover and cook on High for 2 hours.
- Reduce heat to Low and cook for an additional 8 hours.
Tips & Substitutions
For a richer flavor, consider adding spices such as cumin or oregano. If you don't have salt pork, bacon is an excellent substitute, but you can also use smoked turkey for a leaner option. Soaking the beans overnight helps to reduce cooking time and improve texture. For a vegetarian version, omit the pork and enhance flavor with additional spices and vegetable broth.
Serving Suggestions
Serve these delicious Mexican Red Beans with warm tortillas or over rice for a fulfilling meal. They pair beautifully with Quick And Easy Enchiladas or Beef And Spanish Rice for a complete feast. Consider garnishing with fresh cilantro or avocado for added flavor and texture, and serve alongside a crisp green salad for balance.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm them on the stovetop over medium heat or in the microwave, adding a splash of water if needed to maintain moisture. They can also be frozen for up to 3 months; just thaw and reheat thoroughly before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Red Beans contains roughly 223 calories, with 5g protein, 27g carbohydrates, and 12g fat. It is an excellent source of vitamin C (251% of the Daily Value), vitamin A (34% of the Daily Value), and dietary fiber (22% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1555mg per serving (68% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of dried beans for this recipe?
Yes, you can use canned red beans to save time. If opting for canned beans, reduce the cooking time significantly, as they are already cooked. Add them in the last hour of cooking on low, just to heat through and absorb the flavors.
What can I substitute for crushed red pepper?
If you prefer a milder flavor, you can substitute crushed red pepper with a milder chili powder or even paprika. For more heat, consider using cayenne pepper, but start with a smaller amount and adjust to taste.
Is it necessary to soak the beans overnight?
Soaking the beans overnight is not strictly necessary but is highly recommended. It helps to soften the beans, reduces cooking time, and can help with digestion. If you forget to soak them, a quick soak method can be used by boiling the beans for 2 minutes, then letting them sit for an hour.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).