Well, July is baked bean month and, to be honest, my FAVORITE  kind of bean is the one made in my trusty old slow cooker. I've already shared one of my favorite recipes for the slow cooker chipotle beef and bean stew but there are so many more to make.

If you're still shy about making some of your Latin favorites in the slow cooker, then these delicious slow cooker bean dishes are the perfect way to start. Whether you're craving a simple slow cooker black eyed peas with ham, want to try the slow cooker pinto bean chili on a rainy summer day or are planning to make slow cooker black bean enchiladas for family dinner, these recipes are a sure-fire winner any day of the week. Enjoy!

Read more ¿Qué más? 3 slow cooker carnitas taco recipes you'll love

Slow Cooker Black Eyed Peas with Ham (recipe courtesy of Skinny Taste)

Ingredients:
8 oz smoked lean ham steak, diced (or a ham bone would be perfect)
1 pound dried black-eyed peas, rinsed and soaked overnight
2 bay leaves
1 tsp olive oil
1 medium onion, diced
2 cloves garlic, diced
1 red bell pepper, stemmed, seeded, and diced
1 jalapeño chile, seeded and minced
1 tomato, diced
1/2 tsp chili powder (I used chipotle)
1-1/2 teaspoons cumin
salt to taste
1 tsp ground black pepper

Directions:
1. Soak peas overnight in 6 cups of water. The next morning, drain peas and add to slow cooker. Add 4 cups of water, bay leaves and ham. Cover and cook on high 6 hours or until the beans are tender.

2. After 6 hours, in a large frying pan, add oil and sauté onion, garlic, bell pepper, jalapeño pepper, and tomato until soft, about 6 minutes. Add to the slow cooker and season black eyed peas generously with salt, cumin, chili powder and black pepper. Cover and cook on high 1 to 1 1/2 more hours. Discard bay leaves and serve.

Slow Cooker Pinto Bean Chili (recipe courtesy of 365 Days of Crockpot)

Ingredients:
1 1/3 cup dried pinto beans or dried kidney beans
2 Tbsp tomato paste
4 celery stalks, diced
2 cups diced onion
2 Tbsp chili powder
6 garlic cloves
1 tsp cumin
1 Tbsp oil
1 Tbsp brown sugar
2 tsp salt
1 (14 oz) can diced or stewed tomatoes
1/2 cup water
1 lb smoked sausage, quarter inch slices (you could also use ground beef, ground turkey or chicken, or other sausage)
Toppings:  cheese, fritos, sour cream

Directions:
1.  The night before you want the chili, soak the beans in plenty of water overnight.  The next morning, drain the water and rinse off the beans.

2.  Combine tomato paste, celery onion, chili powder, garlic, cumin and oil in a microwave safe bowl.  Microwave for 4 or 5 minutes until the onions soften.  Transfer to slow cooker.

3.  Place beans, brown sugar, salt, tomatoes, water and smoked sausage in the slow cooker and stir to combine.

4.  Cover and cook on LOW for 8-10 hours, until beans are soft and flavors blended.  Add salt and pepper to taste and more spices, if needed.

5.  Serve with desired toppings.

Slow Cooker Black Bean Enchiladas (recipe courtesy of Real Simple)

Ingredients:
1  15.5-ounce can black beans, rinsed
1  10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid
1  cup  frozen corn
1/2  teaspoon  ground cumin
8  ounces  sharp Cheddar, grated (2 cups)
kosher salt and black pepper
2  16-ounce jars salsa (3 1/2 cups)
8  6-inch corn tortillas, warmed
1  medium head romaine lettuce, chopped (6 cups)
4  radishes, cut into matchsticks
1/2  cup  grape tomatoes, halved
1/2  cucumber, halved and sliced
3  tablespoons  fresh lime juice
2  tablespoons  olive oil
sliced scallions, for serving

Directions:
1. In a medium bowl, mash half the beans. Add the spinach, corn, cumin, 1 cup of the Cheddar, the remaining beans, ½ teaspoon salt, and ¼ teaspoon pepper and mix to combine.

2. Spread 1 jar of the salsa in the bottom of a 4- to 6-quart slow cooker. Dividing evenly, roll up the bean mixture in the tortillas (about ½ cup each) and place the rolls seam-side down in a single layer in the slow cooker. Top with the remaining salsa and Cheddar.

3. Cover and cook until heated through, on low for 2 1/2to 3 hours.

4. Before serving, toss the lettuce, radishes, tomatoes, and cucumber in a large bowl with the lime juice, oil, and ½ teaspoon each salt and pepper. Serve with the enchiladas and sprinkle with the scallions.

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What is your favorite slow cooker bean dish? What other Latin dishes do you love to make in the slow cooker? Share with us in the comments below!

Images via Skinny Taste, 365 Days of Crockpot, Amy the Nurse/flickr

About the author

Irina Gonzalez is a Staff Writer for MamásLatinas. She loves pop culture, social media, photography and, above all, discovering new places. She's also a foodie eating healthy and learning to enjoy exercise.

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Filed Under: latin slow cooker
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samira

Wow this looks amazing!!

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