Pinto Beans Recipe
This slow cooker Pinto Beans Recipe is a fuss-free, vegetarian comfort food loaded with smoky Mexican spices—perfect for cozy family dinners.
Ingredients
- 1 lb dried pinto beans rinsed and sorted
- 1 medium yellow onion chopped
- 4 cloves garlic minced
- 1 jalapeño seeds removed and diced keep seeds for extra heat
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1 tsp kosher salt adjust after cooking
- 6 cups low-sodium vegetable broth or chicken broth for richer taste
- 1 bay leaf
- Juice of 1 lime stir in at the end for brightness
- Optional garnishes chopped cilantro, sliced green onions, crumbled queso fresco
Instructions
- Sort and rinse the pinto beans under cold water, discarding any shriveled or discolored ones. For a quick soak, cover with water, bring to a boil for 2 minutes, then cover and let rest 1 hour—this cuts cook time and reduces gas.
- Drain soaked beans and place them in your slow cooker. Add onion, garlic, jalapeño, cumin, paprika, oregano, bay leaf, salt, and broth. Give it a gentle stir to combine.
- Cover and cook on Low for 8 hours (or High for 4 hours) until the beans yield easily under a fork. Stir in lime juice and most of the cilantro at the end.
- For a thicker consistency, mash about 1 cup of beans against the side with a spoon, then stir back in. Taste and adjust seasoning if needed.
- Ladle into bowls and garnish with green onions, cilantro, or queso fresco as desired.
Notes
Soaking truly cuts cook time; if you’re pressed, the quick-soak trick is a lifesaver. Mashing a scoop of beans creates a velvety broth without extra thickeners. Adjust salt to preference. Store cooled beans in the fridge for up to 5 days or freeze for up to 3 months.
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