Slow Cooker Bean Dip

A delicious slow cooker bean dip made with canned pinto beans, red beans, black beans, kidney beans and Mexican style diced tomatoes. 

My slow cooker bean dip is the easy to make, simply toss everything into the slow cooker. Perfect for entertaining, potlucks and holiday parties my bean dip is always a hit.

We are big fans of frijoles at my casita. From pinto beans to red beans to black beans play an important role en mi cocina.

I first made my slow cooker bean dip for a super bowl fiesta we had, and boy was it a hit.

It soon became requested for every family gathering and was one of the first recipes added to my slow cooker cookbook.

My bean dip is loaded with flavor but requires minimal effort. Truly a win-win recipe.

INGREDIENTS NEEDED TO MAKE THIS RECIPE

olive oil or canola oil

onion

garlic

2 (15 ounce) cans pinto beans

2 (15 ounce) cans red beans

2 (15 ounce) cans black beans

2 (15 ounce) kidney beans

2 (25 ounce) cans Mexican style diced – I use Rotel

cilantro

cumin

chili powder

salt

pepper

For serving: shredded cheddar, fresh avocado, Mexican crema or sour cream

HOW TO MAKE SLOW COOKER BEAN DIP

This tasty slow cooker bean dip only requires a small handful of ingredients pero wow does it elevate canned beans to a whole new tasty level.

Warm the oil in a skillet over medium-high heat.

Add the onion and sauté for 3 minutes, or until light and translucent.

Add the garlic and cook, stirring often, for 2 minutes. Remove from heat.

Combine the sauteed onion and garlic, the beans, the diced tomatoes, 1/2 cup cilantro, cumin, chili powder, salt, and pepper in the slow cooker, stir until combined.

Cover and cook on low for 2 hours.

HOW TO SERVE SLOW COOKER BEAN DIP

Served warm garnish with fresh cilantro and cheese.

Top off with sour cream or drizzle with Mexican crema.

Serve over steamed rice for an easy dinner.

Serve as a side dish along with enchiladas or carne asada.

Store any leftovers covered in the fridge for up to 3 days.

SLOW COOKER EASY TO PREP APPETIZER

You can easily prep my bean dip in advance. Prep your bean dip ahead by adding all ingredients to the removable insert, place in fridge overnight and set to cook the next day.

MAS SLOW COOKER RECIPE IDEAS 

slow cooker elote rice

slow cooker hibiscus brisket

slow cooker horchata latte 

slow cooker oxtail tacos

Print

Slow Cooker Bean Dip

A delicious slow cooker bean dip made with canned pinto beans, red beans, black beans, kidney beans and Mexican style diced tomatoes.

Author: Vianney Rodriguez

Ingredients

• 1 teaspoon olive oil
• ½ onion diced
• 2 garlic cloves minced
• 2 (15 ounce) cans pinto beans, drained and rinsed
• 2 (15 ounce) cans red beans, drained and rinsed
• 2 (15 ounce) cans black beans, drained and rinsed
• 2 (15 ounce) kidney beans, drained and rinsed
• 2 (15 ounce) cans Mexican style diced tomatoes, undrained – I use Rotel
• 1/2 cup cilantro chopped, plus more for garnishing, optional
• 2 teaspoons cumin
• 2 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon pepper
• For serving: shredded cheddar fresh avocado, Mexican crema or sour cream

Instructions

1. Warm the oil in a skillet over medium-high heat. Add the onion and sauté for 3 minutes, or until light and translucent. Add the garlic and cook, stirring often, for 2 minutes. Remove from heat.
2. Combine the sauteed onion and garlic, the beans, the diced tomatoes, 1/2 cup cilantro, cumin, chili powder, salt and pepper in the slow cooker, stir until combined. Cover and cook on low for 2 hours.
3. Reduce the setting to warm. Serve warm topped with garnishes.

Recipe Notes

Serves 20