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Mexican Pinto Beans {Slow Cooker}
4.6 from 66 votes

Mexican Pinto Beans {Slow Cooker}

These Mexican Pinto Beans cooked in a slow cooker provide a rich and savory bean dish seasoned with garlic, cumin, oregano, and hints of heat from cayenne and green chilis. The beans are soaked overnight, then simmered slowly in vegetable broth to develop deep flavor and tenderness. Chopped tomatoes are added towards the end, and fresh cilantro tops the dish for a bright finish.

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

Ingredients

  • 2 cups pinto beans dry
  • 6 cups vegetable broth
  • 6 garlic minced, cloves
  • 1/2 onion about 1 cup, diced, medium
  • 1 7- ounce green chili diced, canned
  • 3 Roma tomato diced
  • 1 tablespoon cumin
  • 1-2 teaspoons salt
  • 1 teaspoon oregano
  • 1//4 teaspoon cayenne pepper
  • 1/2 teaspoon liquid smoke
  • cilantro for garnish

Instructions

    Cup of Yum
  1. Rinse beans and remove any stones or misshaped beans.
  2. 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.
  3. Add broth, garlic, onion, diced green chili, cumin, salt, oregano, cayenne, and liquid smoke.
  4. 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.

Nutrition Information

Serving 1/2 cup Calories 99kcal (5%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 99

% Daily Value*

Serving 1/2 cup
Calories 99kcal 5%

* Percent Daily Values are based on a 2,000 calorie diet.