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.
Course Side Dish
Cuisine Mexican
Keyword beans, slow cooker
Prep Time 12 minutesminutes
Cook Time 8 hourshours
Soak beans 12 hourshours
Servings 8
Ingredients
1pounddried pinto beans
1tablespoonbutter or olive oil
1mediumonion,diced
2 to 3jalapenos,seeded and finely diced
2garlic cloves, minced
1cupdiced ham
1(32-ounce) carton chicken broth
2cupswater
2teaspoonsred wine vinegar
1teaspoonbrown sugar
1/4teaspoonblack 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.