Slow Cooker Ranchero Beans Recipe - Food Fanatic
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Slow Cooker Ranchero Beans Recipe

      12 Servings


  • 1 pound Dried Pinto Beans
  • 4 slices Bacon, Chopped
  • 1 small White Onion, Diced
  • 3 cloves Garlic, Minced
  • 1 jalapeños Jalapeño, Seeded and diced
  • 1 10 ounce can Fire Roasted Ro-Tel
  • 1 tablespoon Salt
  • 4 cups Water
  • 1/2 cup Chopped Cilantro


  1. 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.
  2. 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.
  3. 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 4 cups of water. Mix well, place the lid on the beans and cook on high for 4 hours.
  4. Once the beans are done place two cups of beans in a blender and puree. Pour back into the slow cooker and mix in the freshly chopped cilantro. Serve immediately. 


  • Store leftover beans in a freezer bag and freeze up to 3 months in the freezer!
  • If you don’t have a Multi-Cooker cook the vegetables and bacon on the stove top then transfer to a slow cooker.

Slow cooker ranchero beans photo