If you’re in the mood for some Mexican flavor but don’t want to spend a lot of time in the kitchen, these crock pot Mexican pinto beans are a great option. They’re easy to make and taste delicious! Plus, they’re vegan and gluten-free, so they’re perfect for anyone who needs or wants to avoid those ingredients. Give them a try today!
Love simple recipes with beans? Try this Ham and Bean Soup Recipe too!
WHY YOU’LL LOVE THIS RECIPE
If there is one thing I love, it’s a good Crock Pot recipe. Especially one that is easy and healthy like this Crock Pot Mexican Pinto Beans dish. Just toss all the ingredients in the pot and let it cook to perfection! You’ll have a delicious and nutritious meal in no time at all!
- They are an excellent source of protein and fiber which can keep you full longer.
- They can be served as a side dish or used as an ingredient in a variety of recipes, such as chili, enchiladas, or tacos.
- They have a creamy texture and a nutty flavor that your entire family will enjoy.
Mexican pinto beans are a delicious and nutritious way to add some flavor to your next meal. You only need a few simple ingredients to help you make this flavorful and easy dish.
- dry pinto beans
- vegetable broth
- garlic cloves, minced
- onion, diced
- diced green chilies
- roma tomatoes, diced
- liquid smoke
- Fresh Cilantro for garnish
HOW TO MAKE THIS MEXICAN PINTO BEANS RECIPE
Making these Slow Cooker Mexican Pinto Beans is so easy! Just follow the directions listed below you and will have a perfect side dish in no time at all.
STEP 1: RINSE THE DRY BEANS AND REMOVE ANY ROCKS
Rinse beans and remove any stones or misshaped beans.
STEP 2: SOAK BEANS OVERNIGHT
Place beans in a large bowl, add 6-8 cups of water and soak overnight in the refrigerator.
STEP 3: RINSE THE BEANS AND ADD THEM TO THE SLOW COOKER
Rinse water 2 times and place beans in the crockpot.
STEP 4: ADD THE REST OF THE INGREDIENTS TO THE SLOW COOKER
Add broth, garlic, onion, diced green chili, cumin, salt, oregano, cayenne, and liquid smoke.
STEP 5: COVER AND COOK ON LOW
Cover and cook on low for 7 hours.
STEP 6: ADD THE CHOPPED TOMATOES AND COOK ANOTHER HOUR
Stir in chopped tomatoes and cook for an additional hour.
STEP 7: GARNISH AND SERVE
Serve with cilantro and add additional salt and pepper to taste.
WHAT TO SERVE WITH
Pinto beans are a great side dish, but they can also be used as an ingredient in other dishes. There are so many possibilities! Get creative and enjoy your pinto beans in a variety of ways. Here are some ideas of what to serve with your pinto beans
- Rice and beans
- Refried beans
- Nachos made with homemade tortilla chips
MEXICAN BEANS RECIPE SUBSTITUTIONS AND ADDITIONS
If you want to change things up a bit, here are some substitutions and additions you can make to this recipe:
- Substitute black beans for the pinto beans.
- Add 1-2 cups of frozen corn.
- Try different kinds of chili peppers, chipotle peppers or even jalapeño peppers in place of the diced green chilies.
- Use fresh garlic instead of minced garlic.
- Add a tablespoon of lime juice for some extra flavor.
- For extra protein you can add a ham hock to the slow cooker with the beans.
- Diced bell peppers added to the beans when you add the tomatoes would give this recipe even more flavor.
- Placing bay leaves in the slow cooker with the beans is another way to add flavor to this easy recipe.
- If you want to add these beans to chili, add in some chili powder when you are cooking them.
- Turn these into homemade refried beans by using a potato masher or food processor to smooth them again, before frying.
HOW TO STORE
Leftover beans will last in the fridge for 3-4 days and can be frozen for up to 2 months. I’ve found that these beans taste even better the next day.
To reheat, simply thaw overnight in the fridge and then heat on the stove top.
Pinto beans are also known as rancho beans, red Mexican beans, or charro beans, frijoles pintos.
Soaking the beans helps to remove some of the indigestible sugars that can cause gas and bloating. However, if you’re in a hurry, you can skip the soaking step and just cook the beans a bit longer.
The main difference between black beans and pinto beans is the color. Black beans are, well, black, and pinto beans are brown with red spots. Pinto beans also have a creamier texture and a nuttier flavor than black beans.
No, you can use water, beef broth or chicken broth in place of the broth, but the broth will give the beans more flavor.
OTHER DELICIOUS MEXICAN FOOD RECIPES YOU MAY ENJOY
Let me know if you gave this Mexican beans recipe a try! Did you
- 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
- 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.
Nutrition Information:Yield: 8 Serving Size: 1/2 cup
Amount Per Serving: Calories: 99
Please note that the nutritional information provided are guidelines any may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
This recipe was first shared September, 2015. This has been updated with more details on April 2, 2022.