SLOW COOKER MEXICAN PINTO BEANS — Made from scratch, with dried pinto beans, these slow cooked beans are loaded with spices and topped with fresh pico de gallo for authentic Mexican flavor.
If you’re looking for a delicious and authentic side dish to serve for Cinco de Mayo, I highly recommend these Slow Cooker Mexican Pinto Beans.
So the rave reviews here are all mine. And let me tell you, I give these pinto beans a big thumbs up! Of course, I can’t eat them all myself, at least not in one sitting, but thankfully they freeze well.
I don’t go to the trouble very often of making beans like this from scratch, because of the time involved in soaking and then cooking the beans.
But trust me, it’s absolutely worth the time and effort! Honestly, it requires more patience than effort, since the process for making these beans in the slow cooker is pretty hands-off.
The key to this dish being extra special is the pico de gallo. If you skip it, it’s a pretty average pot of Mexican beans. Beans with great flavor, of course, but just beans.
The fresh, cool pico de gallo is what takes these beans to the next level. I absolutely love the combination of the savory, slow cooked beans with the pop of flavor and freshness from the pico de gallo.
So, whatever you do, don’t make these beans without the pico! If you’re in a hurry, you can sub canned beans for the dried. The flavor and texture won’t be quite the same, but the beans will still be delicious.
And yes, you really do need to soak your beans if you’re using dried. I’ve tried skipping that step and my beans never quite cooked all the way, no matter how long I simmered them in the slow cooker.
If you love beans like I do, you’ve got to try these Slow Cooker Mexican Pinto Beans. My family would disagree, but this is definitely one of my favorite Mexican side dishes.
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Here’s what you’ll need to make Slow Cooker Mexican Pinto Beans
- Dried pinto beans
- Canned diced chilies
- Produce: onion, garlic
- Spices: cumin, chili powder, salt and pepper
- Chicken broth
- Pico de gallo
- 1 pound dried pinto beans
- 1 (4 oz.) can diced green chilies
- 1/2 cup diced onion
- 3-4 cloves garlic, minced
- 4 slices bacon, chopped
- 1 teaspoon cumin
- 2 teaspoon chili powder
- 2 cups chicken broth
- Salt and pepper, to taste
- Fresh pico de gallo, for serving
- Place the dried beans in a large bowl or pot. Cover with water by two inches. Let beans soak for at least 8 hours, or overnight.
- Drain the soaked beans and add them to the slow cooker along with the green chilies, onion, garlic, bacon, cumin and chili powder. Pour in the chicken broth, then add enough water to cover the beans by 3-4 inches.
- Cover and cook on high for 6-8 hours, or until beans are tender. Season with salt and pepper, to taste. Serve topped with fresh pico de gallo for garnish.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 88Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 323mgCarbohydrates: 13gFiber: 4gSugar: 2gProtein: 6g
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Who Dished It Up First: This is an original recipe