Make a batch of these Slow Cooker Mexican Pinto Beans on the weekend and enjoy throughout the week!
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.
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!
what you need to make Mexican pinto beans:
- Dried pinto beans
- white onion
- garlic
- jalapeño
Pinto beans are cooked with white onion, garlic and a jalapeño. As the pinto beans cook in the slow cooker, the absorb all the flavors from the onion, garlic and jalapeño.
Cooking the pinto beans with aromatics adds a really nice depth of flavor the the beans. Sometimes the recipes with the simplest ingredients are the most flavorful.
how to make the pinto beans
To your slow cooker, add the rinsed and drained soaked pinto beans to the slow cooker.
Add in the garlic cloves, white onion, and jalapeño.
Cook on high for 3 hours.
Once the beans are done, add salt to taste. It's important to make sure to salt the beans after the are done cooking.
can the beans be made ahead of time?
You can make the beans ahead of time. Let the beans cool before transferring them to an airtight container.
Store in the fridge up to 3 days.
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. We all know that we are spending more money at the grocery store these days. Dried beans are cheap, easy to make and a great source of plant-based protein.
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
Budget-Friendly
Healthy & nutritious
Great for meal prepping
Slow Cooker Mexican Pinto Beans
The slow cooker is the perfect way to cook up a batch of dried beans. These pinto beans are seasoned with traditional Mexican ingredients: white onion, garlic, and jalapeno. Make a batch on the weekend and enjoy throughout the week.
Ingredients
- 1 Pound {2 ½ Cups} Dried Pinto Beans, sorted and rinsed
- ½ White Onion, halved
- 2 Garlic Cloves
- 1 Jalapeno, stem removed
- 7 Cups Water
- Salt to taste
Instructions
- Soak the pinto beans overnight.
- Drain and rinse the beans. Add to the slow cooker.
- Carefully use a pairing knife to cut open the top of the jalapeno; be careful not to cut all the way.
- Add the onion, garlic, and jalapeno to the slow cooker.
- Cook on high for 3 hours.
- Check the beans. If you still aren't done, continue cooking until tender. Check every 20 minutes or so.
- Season with salt to taste.
- Serve or use in your favorite recipes.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 20Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 81mgCarbohydrates: 4gFiber: 1gSugar: 0gProtein: 1g
Nutrition information is just an estimate per serving.
Xo Jeni
Leave a Reply