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Slow Cooker Mexican Pinto Beans

Slow Cooker Mexican Pinto Beans

Make a batch of these Slow Cooker Mexican Pinto Beans on the weekend and enjoy throughout the week!

Slow Cooker Mexican Pinto Beans are simply, easy and to make. Perfect for meal prepping.
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!

Make a batch of pinto beans in the slow cooker to use throughout the week.
Slow Cooker Mexican Pinto Beans are:

Simple & easy to make
Budget-Friendly
Healthy & nutritious
Great for meal prepping

Slow Cooker Mexican Pinto Beans are simply, easy and to make. Perfect for meal prepping.

Slow Cooker Mexican Pinto Beans

Yield: 6 to 8 servings
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes

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 1/2 Cups} Dried Pinto Beans, sorted and rinsed
  • 1/2 White Onion, halved
  • 2 Garlic Cloves
  • 1 Jalapeno, stem removed
  • 7 Cups Water
  • Salt to taste

Instructions

  1. Soak the pinto beans overnight.
  2. Drain and rinse the beans. Add to the slow cooker.
  3. Carefully use a pairing knife to cut open the top of the jalapeno; be careful not to cut all the way.
  4. Add the onion, garlic, and jalapeno to the slow cooker.
  5. Cook on high for 3 hours.
  6. Check the beans. If you still aren't done, continue cooking until tender. Check every 20 minutes or so.
  7. Season with salt to taste.
  8. Serve or use in your favorite recipes.

Did you make this recipe?

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The slow cooker is a great way to cook dried beans. These pinto beans are inspired by traditional Mexican frijoles de olla.

Xo Jeni 

The slow cooker is a great way to make a batch of dried beans. These pinto beans are seasoned with traditional Mexican ingredients. Make a batch on the weekend & enjoy during the week in your favorite recipes!
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