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Flor de Mayo Pot Beans

Flor de Mayo Pot Beans

This recipe will also work with dry pinto or peruano beans. Put it together in the evening and serve it to a crowd in the morning with plenty of hot tortillas or bread.

Serves 6-8.


  • 16 oz Flor de Mayo beans
  • 1 onion, chopped
  • 1 carrot, peeled, diced
  • 1 dry ancho or guajillo chili pepper
  • 2 garlic cloves, minced
  • 2 bay leafs
  • 1 tsp salt, or to taste
  • 1 Tbsp olive oil


  1. Rinse and sort the beans. Place in a large pot and cover by 2 inches with water. Bring to boil, cover, take off heat, and let stand one hour.
  2. Drain beans and place them in a slow cooker (crock pot). Add onion, carrot, ancho pepper, garlic and bay leafs. Pour in at least 4 cups fresh boiling water.
  3. Cook on low heat for 8 hours or overnight. Remove ancho pepper and bay leafs.
  4. Add salt and olive oil. Serve hot in bowls. If desired, top with queso fresco cheese.

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