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Slow COoker Ranchero Beans

Ranchero Beans

My recipe for Slow Cooker Ranchero Beans taste just like Chuy’s Tex-Mex ranchero beans! They’ll be your go-to side dish for every Mexican fiesta!
Course Side Dish
Cuisine Mexican
Diet Gluten Free, Low Lactose
Prep Time 15 minutes
Cook Time 8 hours 15 minutes
Total Time 8 hours 30 minutes
Servings 12
Calories 303kcal
Author Katie


  • Slow Cooker


  • 2 pounds Dried Pinto Beans
  • 4 Slices of Bacon chopped
  • 1 Small White Onion diced
  • 3 Garlic Cloves minced
  • 1 Jalapeño seeded and diced
  • 10 ounces Can Fire Roasted Ro-Tel
  • 1 tablespoon Salt
  • 6 cups Water
  • ½ cup Cilantro chopped


  • The night before you want to cook the beans (or at least 8 hours prior) you’ll want to soak your beans. Place beans in a large pot and fill with 8 cups of water. Place a lid on top and let sit for at least 8 hours if not 12 hours. After the beans have soaked, drain all water, rinse the beans, and set to the side.
  • Using a Multi-Cooker, preheat to sear setting. Place the bacon in the multi-cooker and cook for 2 minutes, stirring occasionally. Then add in the white onion, cook 1 minute, followed by the garlic and jalapeño. Mix occasionally and cook for a total of 10 minutes until the bacon starts to crisp and onions start to turn translucent.
  • Reduce the heat on the Multi-Cooker to “slow cooker high” mode. Add in the can of fire-roasted tomatoes and the beans. Mix well, then add in the salt and 6 cups of water. Mix well, place the lid on the beans and cook on high for 8 hours.
  • Once the beans are done place two cups of beans in a blender and puree. Drain excess water from the slow cooker. Pour the pureed beans back into the slow cooker, and mix in the freshly chopped cilantro. Serve immediately or keep on "warm" setting until ready to serve.


  • Multi-cooker Options - Don't have a Multicooker? Use a pan to in those steps when you need to sear, then transfer to a slow cooker!
  • Instant Pot Ranchero Beans Directions - Place all the ingredients except the cilantro into an Instant Pot use 10 cups of water instead of 6. Close the pot and set to "manual" for 50 minutes. Once done let the beans stand for 15-20 minutes then carefully force pressure. Stir then stir in the cilantro and serve or keep on warm setting until ready to serve.


Serving: 0.5c | Calories: 303kcal | Carbohydrates: 50g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 648mg | Potassium: 1136mg | Fiber: 12g | Sugar: 3g | Vitamin A: 88IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 4mg