Mexican Crockpot Beans and Cheesy Mexican Cornbread Recipes

by Margielynn

Mexican Pinto beans and cheesy Mexican cornbread recipes make a great meal anytime. Make them spicy or not, you control the heat!

Mexican Pinto beans are deliciously spiced with chili powder, cumin, garlic, onion, and ham hock or salt pork! Served with cheesy Mexican cornbread makes a great meal on a cold winter night!

We love pinto beans at our house, but the only way I can cook them is in a crockpot. They turn out delicious every time. The crockpot makes it so easy just put them in and go take a nap!

This recipe for Mexican beans are spiced with Mexican spices and includes ham hock, you may also use salt pork.

I have used ground beef also and it is delicious also.

Please make the cheesy Mexican cornbread it is scrumptious with the Mexican beans!

Mexican Crockpot Beans and Cheesy Mexican Cornbread
Mexican Crockpot Beans and Cheesy Mexican Cornbread

Mexican Crockpot Beans Recipe


Prep time 30 min  -  Total time 380 min
Ingredients for 12 servings
Serving size is 1/2 cup.
Recipe  0.0/5 Stars (0 Votes)

Ingredients

  • 2 cups pinto beans, washed and picked
  • Water
  • ½ pound meat (use either salt pork or ham hock, not both)
  • 1 large onion, chopped
  • 1 clove garlic
  • 1 tablespoon red chili powder
  • ¼ teaspoon ground cumin
  • ½ teaspoon oregano, dried

Instructions

  1. Make sure you wash and pick the bad beans and any trash in them out. You may soak them overnight in water or just use them un-soaked if you forgot, but may take longer on cooking time.
  2. If you soaked overnight, drain and add fresh water to cover beans in a 3-quart crockpot, may need to add more water during cooking, only use hot tap water.
  3. Next after adding fresh water, add a ham hock or salt pork, onion, garlic, chili powder, cumin, and oregano; stir.
  4. Cook on high heat for 4 to 6 hours, or low heat 8 to 10 hours, until water is absorbed and the mixture is thick and beans are soft.
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Cheesy Mexican Cornbread Recipe


Prep time 45 min  -  Total time 105 min
Ingredients for 12 servings
Servings depend on the size you cut them! We like a pretty good size!
Recipe  0.0/5 Stars (0 Votes)

This spicy moist cheesy Mexican cornbread recipe is a delicious side served with chicken tortilla soup, chili, red beans, Mexican dishes or just a big serving by itself. It will always keep you coming back for another piece.

Ingredients

  • 1 cup cornmeal
  • 1-14.5 ounce can cream-style corn
  • 1 teaspoon soda
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 1 cup milk
  • 1 cup Monterey jack or cheddar cheese, or a little of both, shredded
  • 1 egg, beaten
  • 1 cup red onions, chopped
  • 2 clove garlic, minced
  • 1/4 cup bacon drippings or oil
  • 1-3 jalapeño peppers, depending on your desire for heat, finely chopped
  • 2 tablespoons olive oil

Instructions

  1. Sauté the onion in the olive oil for 25 - 30 minutes, stirring frequently. The onions should cook down to about 1/2 the size and be a golden brown.
  2. Add the minced garlic and sauté an additional 5 minutes watch closely so you do not burn the garlic. Stir the mixture constantly.
  3. Place the garlic and onion mixture into a small bowl.
  4. Add a little more oil to the pan and sauté the jalapeño for 8 -10 minutes on medium-high heat.
  5. Add the jalapeño to the onion and garlic mixture.
  6. Then add the cream style corn, bacon drippings, milk, and egg to the dry ingredients and mix until just moistened. Do not over mix.
  7. Mix in the jalapeno, onion, and garlic mixture and the cheese until just mixed in.
  8. Pour the cornbread mixture into a greased 9 x 13-inch pan. Bake at 350 degrees Fahrenheit for 45 minutes to one hour.

Tips from Margielynn!

If you like a spicy cornbread, add more jalapeños to the recipe.

To add more color use red and green jalapenos!

This recipe does not have flour as an ingredient!

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Who are the bean eaters!

Updated: 10/28/2017, Margielynn
 
Thank you! Would you like to post a comment now?
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Okay Let's Heard it for Pinto Beans and Mexican Cornbread!

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katiem2 on 10/16/2017

I love beans, my Mom made pintos often, I always liked them. I have a quick pot and bet it would work as well.

Veronica on 10/15/2017

Your southern food recipes are wonderful Have you thought of putting them in a book ?

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