Slow Cooker Pinto Beans Recipe
A hearty and flavorful slow cooker pinto beans recipe that is perfect for a comforting meal. This dish features tender pinto beans cooked with aromatic spices, jalapenos, onion, garlic, and chicken broth, offering a rich and savory flavor. It’s an easy, hands-off recipe ideal for meal prep or a satisfying side dish, with optional shredded cheese garnish for added creaminess.
- Prep Time: 12 hours (including soaking time)
- Cook Time: 6 hours (on high) or 10 hours (on low)
- Total Time: 14 hours 10 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
Beans and Broth
- 1 pound dried pinto beans
- 4 cups chicken broth
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 1 jalapeno, diced
- 3 cloves garlic, minced
Spices
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon cayenne powder
- 2 bay leaves
Optional Garnish
- 1 cup shredded cheese (optional)
- Fresh cilantro (optional)
Instructions
- Soak the Beans: Add the dried pinto beans to the slow cooker and cover them with 2-3 inches of water. Let soak overnight. The next day, drain, rinse the beans and place them back into the slow cooker.
- Sauté Aromatics: Heat a large skillet over medium heat and add the olive oil. Add the diced onions and jalapenos, cooking for 1-2 minutes until softened. Add the minced garlic and cook just until fragrant, about 30 seconds to 1 minute. Transfer this mixture to the slow cooker with the beans.
- Add Spices: Sprinkle in the chili powder, cumin, dried oregano, salt, cayenne powder, and add the bay leaves to the slow cooker with the beans and aromatics.
- Pour Broth and Stir: Pour in the chicken broth, stir all the ingredients together evenly to combine.
- Slow Cook: Cover and cook on high for 5-6 hours or on low for 8-10 hours, until the beans are tender and fully cooked.
- Final Touch: Remove the bay leaves. For a thicker texture, smash some of the beans with a potato masher, but this is optional.
- Serve and Garnish: Garnish with shredded cheese and/or fresh cilantro as desired, then serve warm.
Notes
- Soaking beans overnight reduces cooking time and improves digestibility.
- Adjust the cayenne and jalapeno amount to control the spice level.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Leftover beans can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Use a potato masher if you like a creamier, thicker consistency.
Find it online: https://marthatasty.com/slow-cooker-pinto-beans-recipe/
