Yellow Bliss Road · by Kristin Maxwell★ 4.9 (29)
Slow Cooker Mexican Beans
NUTRITION · PER SERVING735M COOK
CAL 10%·PRO 23%
CARBS 32G65% OF CAL
3G FIBER3G SUGAR25G OTHER
FAT 3G12% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Slow-cooked pinto beans with bacon, jalapeño, and tomato sauce cooked overnight for authentic flavor. A hearty side for Mexican meals.
sidemexicanbeans⏲️ slow cookerdairy freegluten free
View the full recipe on Yellow Bliss Road →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 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
At a glance
PER SERVING · TIME 735M
CAL 10%·PRO 23%
CARBS 32G65% OF CAL
3G FIBER3G SUGAR25G OTHER
FAT 3G12% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 12h
- Sodium
- 760mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 701mg
- Calcium
- 79mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 760MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.