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Slow-Cooker Pinto Beans

This recipe prepares hearty pinto beans in a slow cooker, requiring minimal effort for maximum flavor. Dried beans are slow-cooked with chicken broth, pickled jalapeños, aromatic spices like oregano and cumin, and garlic until tender. Finished with fresh cilantro, cheese, and a squeeze of lime, these flavorful beans are perfect as a satisfying side or main course.
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Total Time 8 hours 10 minutes
Course lunch/dinner
Cuisine Mexican
Servings 6 people
Calories 2020.2 kcal

Equipment

  • 1 Slow Cooker
  • 1 Colander or Strainer For rinsing beans
  • 1 Measuring Cups and Spoons
  • 1 Chef's knife
  • 1 Cutting Board

Ingredients
  

Main

  • 1 pound dried pinto beans rinsed and picked over (see Cook’s Note)
  • 48 ounces low-sodium chicken broth or one 32-ounce carton plus 2 cups water
  • One 8-ounce jar mild or hot diced pickled jalapeños
  • 2 tablespoons dried oregano
  • 1 tablespoon ground cumin
  • 3 cloves garlic
  • 2 dried bay leaves
  • 1/4 cup cilantro leaves plus 1/4 cup chopped cilantro stems optional
  • Kosher salt
  • 3/4 cup shredded sharp Cheddar or crumbled Cotija or queso fresco
  • 1 lime cut into wedges

Instructions
 

  • Thoroughly rinse and pick over the dried pinto beans, removing any small stones or debris.
  • Transfer the rinsed pinto beans to a large slow cooker.
  • Add the low-sodium chicken broth, diced pickled jalapeños with their liquid, dried oregano, ground cumin, minced garlic cloves, and bay leaves to the slow cooker.
  • Stir all ingredients gently to combine them well.
  • Cover the slow cooker and cook on the LOW setting for 7 to 8 hours, or until the beans are very tender.
  • Once the beans are tender, remove and discard the bay leaves.
  • If using, stir in the chopped cilantro stems.
  • Season the beans generously with kosher salt to taste, stirring well. Add salt only after beans are tender to prevent toughening.
  • Ladle the cooked pinto beans into serving bowls.
  • Garnish each serving with shredded sharp Cheddar or crumbled Cotija/queso fresco, a sprinkle of fresh cilantro leaves, and a lime wedge for squeezing.

Notes

1. Bean Preparation: While pre-soaking is often debated, for slow cooker pinto beans, it's generally not necessary and can even lead to mushier beans. The long, low heat cooks them thoroughly. Ensure thorough rinsing and picking over. 2. Flavor Depth: Consider blooming the dried oregano and cumin in a little oil on the stovetop for a minute before adding to the slow cooker to deepen their aroma. Fresh garlic is key; mincing or grating it will integrate the flavor well. 3. Salting: Salt beans *after* they are fully tender. Adding salt too early can toughen the bean skins, preventing them from softening properly. 4. Texture Adjustment: For a creamier consistency, you can mash a portion of the cooked beans against the side of the slow cooker pot with a spoon or potato masher before serving. 5. Garnish: The cheese and lime are crucial for balance. Use a good quality sharp Cheddar or authentic Cotija/queso fresco. The fresh lime brightens the entire dish.