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–+ servings
Spicy Pinto Beans in a crock pot with jalapenos on top
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5 from 1 vote

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.
Prep Time12 minutes
Cook Time8 hours
Soak beans12 hours
Total Time20 hours 12 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: beans, slow cooker
Servings: 8

Equipment

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: 241kcal | Carbohydrates: 39g | Protein: 16g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 634mg | Potassium: 845mg | Fiber: 9g | Sugar: 3g | Vitamin A: 103IU | Vitamin C: 9mg | Calcium: 77mg | Iron: 3mg