Make a batch of these Slow Cooker Mexican Pinto Beans on the weekend and enjoy throughout the week!
Before we get the this easy and delicious bean recipe, I want to thank everyone for their kind words about my new series: Slow Cooker Sundays. It means so much to me! If you have any slow cooker recipe ideas that you would like me to make for Slow Cooker Sundays, leave a comment below. I love creating recipes that you want to make!
The second recipe in the series is my Slow Cooker Mexican Pinto Beans. The slow cooker is my favorite way to make dried beans. I love making frijoles de olla, traditional Mexican pinto beans, but sometimes I don’t want to watch the stove for two hours.
Pinto beans are cooked with white onion, garlic and sometimes a jalapeno. The pinto beans can be used in different recipes throughout the week. I love making refried beans, simple bean tacos, and soup. The options are endless. Cooking beans from scratch is also very budget-friendly.
I always recommend using the freshest dried beans. If your beans are really old, they might not cook all the way. I like to check the expiration date when I’m at the grocery store. If the beans are going to expire in a few months, that means they have been sitting on the shelf for too long. I’ve had times where the beans were expired!
Slow Cooker Mexican Pinto Beans are:
Simple & easy to make
Healthy & nutritious
Great for meal prepping