Slow Cooker Spicy Pinto Beans

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This Slow Cooker Spicy Pinto Beans recipe turns an inexpensive pound of pinto beans into a deliciously spicy side for Mexican meals. Flavored with garlic, jalapenos, and ham, these beans are far from boring.

Spicy Pinto Beans in a crock pot with jalapenos on top

 

There’s so much flavor in every bite. Slow cooking pinto beans is really the way to go. These beans are great with tacos, burritos, or enchiladas. Or they can be served as a main dish with a piece of cornbread. They are so hearty and filling.

Slow Cooker Spicy Pinto Beans Recipe Tips:

The beans slow cook for 8 to 10 hours. You’ll need to be sure to soak them in water overnight or they will take even longer to cook.

If you open the crock pot during the cooking time, it will take even longer than 8 to 10 hours for the beans to cook. So just let them be.

The beans cook in chicken broth for extra flavor. Vegetable broth could be used instead.

The jalapenos are already going to give the beans a nice kick, but you can serve them with Cholulu Hot Sauce for extra heat.

Spicy Pinto Beans in a black crock pot.

 

The chicken broth and ham should add plenty of salt, but check for seasoning once the beans are done cooking and add salt and pepper to taste.

This recipe makes plenty to serve 6 to 8 people. The flavor of these pinto beans is so good and the texture is incredible.

For even more flavor, serve these Pinto Beans with chopped fresh cilantro and shredded Mexican cheese.

Slow Cooker SPicy Pinto Beans in a white bowl with cornbread.

Try These Other Mexican-Style Slow Cooker Recipes: 

Spicy Pinto Beans in a crock pot with jalapenos on top

Slow Cooker Spicy Pinto Beans

Course: Side Dish
Cuisine: Mexican
Keyword: beans, slow cooker
Prep Time: 12 minutes
Cook Time: 8 hours
Soak beans: 12 hours
Servings: 8
Calories: 240kcal
This Slow Cooker Spicy Pinto Beans recipe turns an inexpensive pound of pinto beans into a deliciously spicy side for Mexican meals. Flavored with garlic, jalapenos, and ham, these beans are far from boring.
Print Recipe

Ingredients

  • 1 pound dried pinto beans
  • 1 tablespoon butter or olive oil
  • 1 medium onion, diced
  • 2 to 3 jalapenos, seeded and finely diced
  • 2 garlic cloves, minced
  • 1 cup diced ham
  • 1 (32-ounce) carton chicken broth
  • 2 cups water
  • 2 teaspoons red wine vinegar
  • 1 teaspoon brown sugar
  • 1/4 teaspoon black pepper
  • sliced jalapeno, shredded Mexican cheese, and chopped fresh cilantro for serving, optional

Instructions

  • Place pinto beans in a large bowl and cover with 2 inches of water. Let sit on the counter overnight.
  • Drain and rinse the beans and pick out any pebbles.
    Place drained beans in a 6-quart or larger slow cooker.
  • In a small skillet melt the butter over medium heat. Add the onion and jalapeno and cook 3 to 4 minutes to soften.
  • Add garlic and cook 1 more minute. Transfer mixture to slow cooker.
  • Add remaining ingredients to slow cooker. Cover and cook on HIGH for 8 to 10 hours.
  • If desired, slice another jalapeno to place on top and serve with shredded Mexican cheese and fresh chopped cilantro.

Nutrition

Calories: 240kcal

Collage picture of Slow Cooker Pinto Beans

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