///Hearty and spicy slow cooker white beans recipe

Hearty and spicy slow cooker white beans recipe

Servings: 10 / Prep time: 15 min | Cook time: 8 hrs

Navy beans


  • 1 pound dried navy beans
  • 5 cups chicken broth
  • 4 tablespoons (1/2 stick) butter
  • 1 tablespoon minced garlic
  • 3/4 cup diced onion
  • ½ jar Molli Mexico City Cooking Sauce
  • Salt to taste


  1. Rinse white beans well, cover with cool water, and soak for at least 2 hours, preferably overnight.
  2. In a saucepan, heat the butter over medium heat. Add the garlic, onion, and Molli Mexico City sauce; and saute for 5 minutes.
  3. Drain beans and transfer to the slow cooker. Add Mexico City mixture and chicken broth to slow cooker. Cover the pot and cook on low for 6 to 8 hours. When the beans are soft but still a little more firm than you’d like, around 6 hours into the cooking, add the salt (about 2 teaspoons) and continue cooking until done.
  4. Serve white beans with a side of crusty bread or over a bed of white rice. You can also cool and store them in the fridge for a week or in the freezer for up to 3 months. Provecho!
By | 2017-01-26T15:43:06+00:00 December 1st, 2016|Categories: Mexico city cooking sauce, Recipes|Tags: , , , , , |Comments Off on Hearty and spicy slow cooker white beans recipe