Who doesn’t love a recipe that’s easy, budget-friendly, and totally delicious? These Mexican-style crockpot pinto beans are a family favorite around here. They’re packed with flavor, super versatile (serve them as a side dish, in tacos, burritos, or even on their own with a little cheese!), and the best part? The crockpot does all the hard work for you! This recipe is simple enough for weeknights, but the taste? Restaurant-level good. Let’s get started!
What You’ll Need
Ingredients:
- 1 pound dried pinto beans (rinsed and soaked overnight)
- 6 cups water or chicken broth (low sodium)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 jalapeño, diced (optional, for mild heat)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt (adjust to taste)
- Juice of 1 lime (for serving)
- Fresh cilantro (for garnish)
Pro Tips
- Soak the beans overnight: This helps soften them and reduces cooking time. Plus, it makes them easier to digest!
- Go easy on the salt: Add salt at the end of cooking to avoid toughening the beans.
- Customize the spice level: Add more jalapeños or a pinch of cayenne if your family likes heat, or leave them out for a milder version.
- Use broth for extra flavor: Cooking the beans in chicken or veggie broth adds a deeper, richer taste.
- Freeze leftovers: These beans freeze beautifully! Portion them out for quick, ready-to-go meals.
Tools You’ll Need
- Crockpot or slow cooker
- Cutting board
- Knife
- Measuring spoons
- Large spoon for stirring
- Bowl (for soaking beans)
Substitutions & Variations
- Beans: Swap pinto beans for black beans or even kidney beans.
- Broth: Use vegetable broth to make this recipe vegetarian.
- Spices: Add a pinch of cayenne for more heat or a teaspoon of chipotle powder for a smoky kick.
- Add-ins: Stir in diced tomatoes, a splash of hot sauce, or even some cooked bacon for extra flavor.
Make-Ahead Tips
- Soak the beans the night before to save time in the morning.
- The cooked beans can be made a day ahead and reheated—they taste even better as the flavors meld!
Instructions
1. Prep the Beans
Rinse the soaked pinto beans under cold water and drain.
2. Add Ingredients to the Crockpot
Place the beans, diced onion, minced garlic, jalapeño, spices (chili powder, cumin, smoked paprika, oregano), and bay leaf into the crockpot. Pour in the water or broth.
3. Cook on Low or High
Cover and cook on low for 8-9 hours or on high for 5-6 hours, until the beans are tender. Stir occasionally if possible.
4. Season and Serve
Once the beans are tender, stir in the salt. Remove the bay leaf. Garnish with fresh cilantro and a squeeze of lime juice before serving.
Leftovers & Storage
- Fridge: Store leftovers in an airtight container for up to 4-5 days.
- Freezer: Freeze in portioned containers for up to 3 months. Reheat in the microwave or on the stove with a splash of water to loosen them up.
Conclusion
There you have it—a simple, hearty, and flavorful dish that your whole family will love. Whether you’re serving these beans as a side or the star of the show, they’re sure to be a hit. Give them a try, and let me know how they turned out in the comments below! I’d love to hear about your variations or answer any questions you have. Happy cooking!
