Mexican Red Beans {and Cauli Rice}

Before Whole30, we ate beans and rice once or twice a month. We love it! I tried to keep a bag of beans and a bag of rice on hand as a staple item for an easy crockpot meal. After introducing beans back into my diet post-whole30, I realized that I had no adverse reactions and did a little happy dance because my family loves them. So, this has become a staple {and cheap!} meal for us again. I’ve just cleaned it up significantly. We used to top ours with cheese and sour cream {my kids still do one or the other} but now we eat it just like the photo- on top of Cauli Rice with lots of green stuff on top. It’s gluten free, dairy free and sugar free, full of veggies… And delicious!

I hope you guys enjoy this recipe! If you make it and post a photo to Instagram tag me! Tag me in your actual photo and use the hashtag #EmilyEatsRealFoodRecipe. I love seeing the creations you come up with from my recipes.

P.S. Beans are not Whole30.

The recipe for the Pickled Purple Onions can be found here.

Mexican Red Beans
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 Hambone
  • 1 lb Bag of Dried Red Beans {or Black Beans}
  • 1 Can of Rotel {Tomatoes with Green Chilies}
  • 2 Heaping Tablespoons of Dehydrated Onion {Or fresh if you prefer}
  • 2 Teaspoons Salt
  • 1 Teaspoon Pepper
  • 2 Bay Leaves
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Cumin
  • 1 Teaspoon of Chili Powder
Instructions
  1. Combine all ingredients in a large crockpot {Mine is 5qt}, and add water.
  2. Leave about an inch of space at the top of the crockpot bowl.
  3. Cook on low for 8-10 hours. {If you think ahead, like I usually do not, and soak your beans over night, they'll cook a little faster- 4 hours on high or 8 hours on low.

 

Wanna know what tools I use to make this recipe? Here’s the Crockpot I use, Rotel {it can be hard to find in certain parts of the US}, and the stainless steel bowls we use at most meals.

I am an affiliate for a few of these companies. I will occasionally post links to products that I already use and love. I’ll never post a link to a product unless it’s something I personally use. If you click on a link that I post, at no additional cost to you, I earn a small commission if a purchase is made. Thank you for supporting this little blog.

I’ll post the Cauli Rice recipe I use, soon!!

2 replies
  1. Ashley
    Ashley says:

    Emily – is it 3 tsp of salt or 2 tsp salt 1tsp pepper?? I think there was a typo in the recipe. Looking forward to trying this. Thanks!

    Reply

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