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+ servings

Slow Cooker Spicy Pinto Beans

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 minutes
Cook Time 8 hours
Soak beans 12 hours
Servings 8
Calories 240kcal


  • 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


  • 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.


Calories: 240kcal