Slow Cooker Mexican Baked Beans

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Slow Cooker Mexican Baked Beans - get the recipe at

Mexican Baked Beans are sweet and slightly spicy, filled with three different kinds of beans and plenty of spices. This recipe comes together with barely five minutes effort. The first time I made these beans, my family devoured them in one meal. Serve these beans with Beer and Garlic Chicken and Memphis Coleslaw for an easy and tasty weeknight dinner.


Slow-Cooker Mexican Baked Beans Recipe, filled with three different kinds of beans and plenty of spices. Get the recipe at
Kitchen Tip: I use this Crock-Pot to make this recipe.

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Slow Cooker Mexican Baked Beans

5 from 2 votes
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Servings: 10 -12 servings


  • 2 14-ounce cans light red kidney beans, drained
  • 2 14-ounce cans great northern beans, drained
  • 2 14-ounce cans Pork & Beans, do not drain
  • 2 small onions diced small, about 1 1/4 cups worth
  • 1/2 cup light brown sugar
  • 1/2 cup ketchup
  • 1/4 cup molasses
  • 3 tablespoons Cholula hot sauce
  • 2 tablespoons dijon mustard
  • 2 tablespoons  Mexican Spice Mix or taco seasoning


  • Stir together all the ingredients in a crock-pot. Cook on HIGH for 4-5 hours or on LOW for 8-10 hours. Enjoy!


While I love the simplicity of this baked beans recipe as written, it is also great with added meat. Feel free to add a pound of cooked ground beef, sausage, or bacon.
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. AiJen says

    This is very similar to our abuela's frijos dulce. Same beans, onion, ketchup, brown sugar, and molasses. our other ingredient is diced jalapeno. so,so,good!