Crock pot Frijoles Charros(Mexican Beans)

Susan Elizondo


My husband's niece served these at a birthday party for her daughter. They were so good. My spouse and sons request them all the time. I always put them on to cook in the morning while I do my housework. When it is time to eat, they are ready. I guarantee they are worth the wait. They even taste better when reheated later.


★★★★★ 1 vote

4 Hr


  • 2-3 c
    pinto beans, dried
  • 5 -6 slice
    bacon, uncooked (cut in pieces)
  • 6 large
    smoked sausage or weiners. cut in pieces
  • 1 can(s)
    rotel tomatoes w/diced chilies
  • 1 stick
    mozzarella cheese, cut into chunks
  • ·
    chopped cilantro, to taste
  • 1 Tbsp
    chili powder
  • 1 tsp
    ground cumin

How to Make Crock pot Frijoles Charros(Mexican Beans)


  1. Put dry beans, half of quartered onion, a garlic clove and bacon in crock pot. Cover with water up to just a little below where the lid rest. Place lid. Cook on Hi for 4 hrs. They are good cooked on Lo also.
  2. The last 30 minutes of cooking time add the following to the beans;rotel tomatoes,smoked sausage, chili powder, cumin and salt to taste. Stir. Replace lid. Continue cooking for 20 to 30 minutes or until beans are done. When beans are ready, turn off crock pot, add cheese and cilantro. Let set for about 5 more minutes so cheese can melt. Enjoy.....

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