Mexican Pinto Beans {Slow Cooker}

Name: Mexican Pinto Beans {Slow Cooker}
Prep time: 10 min
Cook time: 7 h
Total time: 7 h 10 min
Yield: 8 serving
Ingredients: 2 cups dry pinto beans; 6 cups vegetable broth; 6 garlic cloves; 1/2 medium onion; 1 7- ounce can diced green chili; 3 roma tomatoes; 1 tablespoon cumin; 1-2 teaspoons salt; 1 teaspoon oregano; 1//4 teaspoon cayenne; 1/2 teaspoon liquid smoke; Cilantro for garnish

User Reviews

4.6

66 reviews

Excellent

Prep Time
10 mins
Cook Time
7 hrs
Total Time
7 hrs 10 mins
Servings
8
Calories
99 kcal
Course
Main Course
Cuisine
Mexican, Vegetarian

Mexican Pinto Beans {Slow Cooker}

Heather Warren

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Tasty Mexican pinto beans made in a crock pot with flavorful spices like cumin, oregano, and fresh chopped tomatoes. Enjoy Mexican beans as a main meal or serve as a side dish.

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Ingredients

Servings

2 cups dry pinto beans
6 cups vegetable broth
6 garlic cloves minced
1/2 medium onion about 1 cup, diced
1 7- ounce can diced green chili
3 roma tomatoes diced
1 tablespoon cumin
1-2 teaspoons salt
1 teaspoon oregano
1//4 teaspoon cayenne
1/2 teaspoon liquid smoke
Cilantro for garnish

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Instructions

Rinse beans and remove any stones or misshaped beans.
Place beans in a large bowl, add 6-8 cups of water and soak over night in the refrigerator. Rinse water 2 times and place beans in the crockpot.
Add broth, garlic, onion, diced green chili, cumin, salt, oregano, cayenne, and liquid smoke.
Cover and cook on low for 7 hours. Stir in chopped tomatoes and cook for an additional hour. Serve with cilantro and add additional salt and pepper to taste.