Mexican Beans, Sort-Of

These are not authentic Mexican beans. I repeat, these are not authentic. They are, however, delicious and went well with my carnitas.

I cooked the dried beans using Smitten Kitchen’s recommended method. It is so easy.

Mexican Influenced Cannellini Beans

Serves at least 12 (probably more like 20)


Bag of dried cannellini or great northern beans (You could use canned, but I’d recommend rinsing and draining them first. Also, you’ll definitely want to add more of the carnita broth.)

2 bay leaves

1 to 2 tbsp. Adobo Seasoning (I got mine at Penzey’s. You could use a couple tsps. of cumin, a tsp. of oregano, a tsp. of garlic powder, a tsp. of onion powder and a pinch of cayenne instead)

1 onion, quartered

1 c. reserved broth from your carnitas, if possible (If you don’t have this, chicken broth would work.)



Here’s the method for cooking your dried beans. Place the beans in a slow cooker and cover with two to three inches of water. Cook on high for 3 hours.  After they’ve cooled, you can store them in the fridge to use later or proceed with the recipe.

Next, put the beans in a pot. Add the bay leaves, onion, Adobo seasoning and 4 ladles (about a cup) of the carnita broth. Let simmer. Add salt and pepper to taste. Fish out the bay leaves and onions.  Serve.


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