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.
- 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.