Go Back

Slow Cooker Pinto Beans with Green Chile

Tender, flavorful pinto beans slow-cooked with aromatic vegetables and tangy green chiles for the ultimate comfort food.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: Mexican, Southwestern
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound dried pinto beans sorted and rinsed
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 1 4-ounce can diced green chiles
  • 6 cups chicken or vegetable broth
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper
  • 2 tbsp olive oil
Optional Garnish
  • Fresh cilantro chopped
  • Lime wedges
  • Sour cream
  • Shredded cheese

Equipment

  • Slow cooker
  • Measuring cups and spoons
  • Cutting board and knife
  • Wooden spoon

Method
 

  1. Sort through dried pinto beans, removing any shriveled beans or debris. Rinse beans thoroughly under cold water and drain.
  2. Add rinsed beans to slow cooker along with diced onion, minced garlic, and diced green chiles.
  3. Pour in chicken or vegetable broth. Add ground cumin, dried oregano, and black pepper. Drizzle with olive oil and stir to combine.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until beans are tender but not falling apart.
  5. During the last hour of cooking, add salt and stir well. Taste and adjust seasonings as needed.
  6. Once beans are tender, check the liquid level. If too thick, add more broth or water. If too thin, remove lid and cook on high for 30 minutes to reduce.
  7. For creamier beans, use a potato masher to partially mash some beans, leaving most whole for texture.
  8. Serve hot, garnished with fresh cilantro, lime wedges, sour cream, or shredded cheese as desired. Store leftovers in airtight container in refrigerator for up to 5 days or freeze for up to 3 months.

Notes

No pre-soaking required for this recipe. Beans will become creamier the longer they sit. For extra flavor, sauté onion and garlic before adding to slow cooker. Adjust green chile amount based on heat preference. These beans pair perfectly with rice, cornbread, or tortillas.