Pinto Beans Recipe
This slow cooker, vegetarian Pinto Beans Recipe is a fuss-free, heartwarming taste of Mexican comfort food that’s perfect for busy weeknights or cozy gatherings.
Ingredients
- 1 lb dried pinto beans sorted and rinsed (or two 15-oz cans, drained)
- 1 medium yellow onion diced (about 1 cup)
- 3 garlic cloves minced (use fresh for best aroma)
- 1 jalapeño seeded and chopped (optional, for heat)
- 1 tsp ground cumin I reach for McCormick’s for consistency
- 1 tsp chili powder look for a Mexican-style blend
- ½ tsp smoked paprika adds depth; sub sweet paprika if needed
- 2 bay leaves tuck them in whole; remove before serving
- 4 cups low-sodium vegetable broth or chicken broth if not strict vegetarian
- 1 14.5-oz can diced tomatoes, undrained
- Kosher salt and freshly ground black pepper to taste
- 1 lime Juice of 1 lime (brightens the beans at the end)
- ¼ cup fresh cilantro chopped (optional garnish)
Instructions
- If you’ve got time, soak dried beans overnight in plenty of water—this cuts cooking time by about an hour and helps digestion. In a rush? Do a quick-soak: cover beans with boiling water, let rest 1 hour, then drain.
- In a small skillet over medium heat, warm 1 tablespoon oil, then cook onion, garlic, and jalapeño for 3–4 minutes until fragrant and just soft. This step boosts flavor but you can skip it if mornings are too hectic.
- Add beans, sautéed aromatics, cumin, chili powder, smoked paprika, and bay leaves into your Crock-Pot. Pour in broth and diced tomatoes; stir gently to combine.
- Cover and cook on LOW for 6–8 hours (or HIGH for 3–4 hours). Beans should be tender but not falling apart—check them at the lower end of the range if you prefer a firmer bite.
- Remove bay leaves, then stir in lime juice and cilantro. Taste, then add salt and pepper—start with 1 teaspoon salt and adjust from there.
- Use a large spoon to mash a cup of beans against the side of the cooker; stir to create a naturally thickened broth.
- Spoon warm beans over rice, pile into tacos, or ladle alongside cornbread. A drizzle of olive oil or dollop of Greek yogurt perks it up, too!
Notes
• If you’re using canned beans, skip soaking and reduce broth to 3 cups—beans already hold plenty of liquid.
• For extra creaminess, don’t hesitate to mash a few beans right in the pot.
• I sometimes toss in a small stick of cinnamon for a cozy warmth that plays well with cumin.
• As these beans cool, they thicken; loosen them with broth or water when reheating.
• Leftover broth makes a stellar base for soups, stews, or even a veggie curry.
• For extra creaminess, don’t hesitate to mash a few beans right in the pot.
• I sometimes toss in a small stick of cinnamon for a cozy warmth that plays well with cumin.
• As these beans cool, they thicken; loosen them with broth or water when reheating.
• Leftover broth makes a stellar base for soups, stews, or even a veggie curry.
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