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Easy Mexican Pinto Beans Recipe (Crock Pot)

Posted bySandra Shaffer on Updated on
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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!

Mexican pinto beans crock pot in a teal bowl

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.
teal bows and spoons for Mexican pinto beans crock pot

EQUIPMENT NEEDED

slow cooker

colander

Ingredients to make Mexican Beans in a slow cooker.

INGREDIENTS

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
  • cumin
  • salt
  • oregano
  • cayenne
  • liquid smoke
  • Fresh Cilantro for garnish
Bowl of Mexican Pinto Beans Crock Pot Recipe

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.

Rinsing beans in a colander.
STEP 1 – Clean beans
Soaking beans in a clear mixing bowl with water.
STEP 2 – Soak beans in water

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.

Mexican beans with all the ingredients to cook in a slow cooker.
STEP 4 – Beans with spices ready to slow cook
Mexican beans in a slow cooker with fresh chopped tomatoes.
STEP 6 – Slow cooked beans with fresh diced tomatoes.

STEP 7: GARNISH AND SERVE

Serve with cilantro and add additional salt and pepper to taste.

Teal bowl of Mexican pinto beans crock pot recipe

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

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.
Tasty Mexican pinto beans made in a crock pot with flavorful spices like cumin, oregano, and fresh chopped tomatoes. Serve this as a main dish or a side to your favorite Latin meal! #slowcooker #crockpot #beans #Mexican

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.

FAQS 

Do pinto beans have another name?

Pinto beans are also known as rancho beans, red Mexican beans, or charro beans, frijoles pintos.

Do I have to soak the dried beans overnight?

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.

What is the difference between black beans and pinto beans?

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.

Do I have to use vegetable broth?

No, you can use water, beef broth or chicken broth in place of the broth, but the broth will give the beans more flavor.

Mexican pinto beans crock pot recipe in a teal bowl

OTHER DELICIOUS MEXICAN FOOD RECIPES YOU MAY ENJOY

Let me know if you gave this Mexican beans recipe a try! Did you

Albondigas with vegetables in a brown bowl
Mexican Beans in a teal bowl

Mexican Pinto Beans {Slow Cooker}

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.
4.64 from 22 votes
Print Pin Rate
Cuisine: Mexican
Keyword: Mexican Beans, Mexican Pinto Beans, Slow cooker Mexican Beans
Prep Time: 10 minutes
Cook Time: 7 hours
Total Time: 7 hours 10 minutes
Servings: 8
Calories: 99kcal
Author: Sandra @ The Foodie Affair

Ingredients

  • 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

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.

Video

Nutrition

Serving: 1/2 cup | Calories: 99kcal

Disclaimer

Please note that the nutritional information provided are guidelines and 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.

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4.64 from 22 votes (21 ratings without comment)

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36 Comments

  7. We must be around the same age… I think of that when I hear any bean recipe too… my nieces… have no Idea why I laugh … I love easy crockpot recipes… had never thought to make them that way! Brilliant!

    Reply

  12. Frijoles! I love beans like these – I used to live in San Antonio and learned to make them there. Every restaurant had them. And your recipe is much healthier than mine – I load em up with bacon. Beautiful photos Sandra!

    Reply

  13. I’ve read of a lot of ways to stop the “tooting.” I tried soaking them,(doen’t help much) adding a little vinegar to each recipe (helps a little), mashing them before eating (doesn’t help at all)and taking charcole capsules before eating (also helps a little). Have never tried “Beano” BUT beans are worth it, and yours look delicious!! 😀

    Reply

    1. Ohh, glad to know the tune is universal and my Australian friends share in the giggles. The blue-teal is my absolute favorite color so when I saw the bowls I HAD to have them 🙂

      Reply

  20. Did I ever tell you about the time I went spelunking with a friend and both of our daughters? It was quite and experience and after crawling through the cave all day with a bunch of boy scouts and their scout leaders, everyone had beans for dinner!! We were all sleeping in the cave that night too and that musical fruit lived up to its name for sure! I wonder who the comedian was that decided beans would be fun for dinner?! Anywho, this recipes sounds fantastic, Sandra, love all the flavors!!

    Reply