Crockpot Mexican Beans
THM:E, low fat, sugar free, gluten/egg/dairy/nut free (be sure to use certified gluten free dry beans if you are allergic to gluten)
  • 1 lb. dry beans of choice (I used pinto beans, but black beans would be great as well)
  • 1-2 cups fat free chicken broth
  • 6-8 cups water (depending on how soupy you want the beans to be; I used the full 8 cups)
  • Small handful each of fresh dill, basil, and parsley, chopped
  • 2 tsp. garlic powder
  • 2-3 tsp. salt
  • 1 tsp. each cumin, dried oregano, and chili powder
  • 2 tsp. dried cilantro
  • ½ tsp. paprika
  1. Soak the beans in water overnight. Rinse and drain them in the morning and put them in a crockpot with the chicken broth, water, fresh herbs, and garlic powder. Cook on low all day or until the beans are completely tender. Add the rest of the seasonings and stir well. Serve. You may either serve the beans whole as-is or mash them.
  2. Trim Healthy Mamas, you can use 1½ cups of beans (this doesn't include the juice) as your carb source for an E meal. I didn't measure the complete end product, but I'm guessing you will get at least 6 servings from this recipe.
  3. Possible tweaks: 1) use more chicken broth in place of some of the water, 2) add some bits and pieces of chicken breast for extra flavor, and/or 3) add other fresh herbs of choice, like fresh cilantro. You could also add chopped onion, real minced garlic, and/or chopped jalapenos.
Recipe by Briana Thomas at