Slow-Cooker Mexican Beans
The recipe Slow-Cooker Mexican Beans is ready in approximately 7 hours and 10 minutes and is definitely It works well as a hor d'oeuvre.
Instructions
In 4-quart Dutch oven, heat beans and water to boiling. Reduce heat to low; cover and simmer 1 hour.
Drain beans. In 3- to 4-quart slow cooker, mix beans and remaining ingredients.
Cover; cook on Low heat setting 6 to 7 hours. Beans will hold on Low heat setting up to 2 hours; stir occasionally.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Francis Ford Coppolan Oregon Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.
Francis Ford Coppola Oregon Pinot Noir
Grown in an appellation that experiences cool summers and mild winters, this Pinot Noir offers an exciting contrast to Coppola's California bottling, expressing a more delicate tannin structure and higher acidity that makes it elegant and well-proportioned. This wine reflects the essence of the appellation and flavors that make Oregon Pinot Noir so desirable.Light and stylish, the palate presents a freshly pickedquality, lively acidity, and well-balanced oak sweetness.This vintage is fruit forward with a satiny supple textureand ripe tannins. Thanks to careful barrel selection, notesof grilled almonds and toasted bread are beautifullyintegrated into the flavor matrix.