Mexican Style Beans | myhumblekitchen.comI know, I know… I had promised Spanish flan for today’s Monday’s with Mami, however, with the sun shining most of this weekend and Father’s Day, I spent my time outside with the family. I promise I’ll have that post up for next week 😉 So, I decided to post my Mexican style homemade beans recipe and I don’t think this recipe will let you down. This is definitely not a Spanish dish but being part Mexican I also know a few traditional recipes passed down from my Mexican grandmother.

These beans are made from mayo coba beans. I learned about mayo coba beans from a small, authentic Mexican restaurant in my neighborhood called, Mariana’s. You won’t find chips and salsa at her restaurant and her food is amazing! Everything from taqueria style tacos, sopa de albondigas, to pozole and homemade menudo. It’s rich, traditional Mexican food at its best. I love visiting her restaurant because of the beans she serves. I asked Mariana one day what her secret was and she told me that it’s all about the mayo coba bean.

Mexican Style Beans |
Homemade Mexican Beans, Crockpot Method

I’ve found that using a crockpot to slow-cook my beans is my preferred method. It’s a foolproof way to creamy tender beans.

Monday’s with Mami – Homemade Mexican Beans

Monday’s with Mami – Homemade Mexican Beans

Homemade Mexican beans. Traditional, creamy, and comforting.


  • 2 1/2 cups mayo coba beans (sub pinto beans)
  • 2 quarts water
  • 2 tbls pork lard
  • 1 medium white onion, roughly chopped
  • 1 large sprig epazote (optional, found at your local Mexican store)
  • 1 teaspoon salt


  1. Spread the beans on a baking sheet and check for stones or beans that you wouldn't want to eat.
  2. In a heavy bottomed pot, bring the beans with 2 quarts of water to a rolling boil. The beans will float to the top.
  3. Transfer the beans to the crockpot.
  4. Add the lard or olive oil, onion and, if using, the epazote.
  5. Cook 5 - 6 hours on high or until the beans are tender and creamy.

That’s really it, so simple and yummy.

I eat these beans as is, however, a couple variations would be…

  1. Refried – After the beans are slow-cooked, put them into a skillet. Add some water and mash them with a potato masher.
  2. Mexican Chile Beans – Refried beans plus added Mexican chorizo sausage. So good!!

Buen Provecho!

Diana is a mother of three, proud wife, and humbled daughter of God. She finds the most joy meeting with Jesus in her organic gardens. She is completely blessed to be able to call herself a stay at home mom where she home educates her children, joyfully serves her husband, and cooks nourishing, real food, for her family. She loves connecting with people on facebook, google+, pinterest, and instagram.

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