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Bolita Beans with slices of Jalapeno

Bolita Beans with Red Wine, Smoked Paprika and Jalapeno

A wonderfully seasoned dried bean side dish for any steak, or Mexican Meal.
Course Side Dish
Cuisine Southwestern
Prep Time 10 minutes
Cook Time 7 hours
Servings 6
Calories 71kcal


  • 1 cup dried bolita beans
  • 1 Tablespoon lard
  • 2 cups water
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 clove garlic chopped chopped
  • 1 teaspoon fresh thyme chopped
  • 1 dash cinnamon
  • 1 dash nutmeg
  • 1/2 cup full-bodied red wine
  • 1/2 onion chopped
  • 1/2 chocolate bell pepper chopped, or any sweet bell pepper,
  • 1-2 jalapeno pepper, divided chopped. Stemmed and seeded if you wish to reduce heat.
  • salt to taste


  • Rinse and pick through beans to remove any misfits. 
  • Place beans, lard, and water in crockpot.  Cover and cook on low 6-8 hours. Tenderness will depend on the freshness of the bean.
  • Add cumin, paprika, garlic, thyme, cinnamon, nutmeg, wine, onion and bell pepper. Remove stem and seeds from jalapeno (only if you want less heat) Chop half and add to beans and save the other half to garnish beans. Cover and continue to cook in crockpot for one hour.
  • Add salt and stir well. To serve plate and garnish with rings of jalapeno pepper.


Don't add salt when cooking any style of dried beans in the crockpot.  It can keep them from becoming tender. Add salt at the end to season.


Calories: 71kcal | Carbohydrates: 11g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 198mg | Fiber: 3g | Sugar: 1g | Vitamin A: 639IU | Vitamin C: 18mg | Calcium: 26mg | Iron: 1mg