Hearty and Spicy Slow cooker White Beans

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Hearty and Spicy Slow cooker White Beans
Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: Mexican
Servings: 6 people
  • 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!