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Slow Cooker Pinto Beans with Green Chile

Tender, flavorful pinto beans slow-cooked with green chiles, onions, and Southwestern spices for a cozy and satisfying meal.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Southwestern
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb dried pinto beans rinsed and sorted
  • 6 cups water or vegetable broth
  • 1 can (4 oz) diced green chiles mild or hot
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp oregano
  • 1 tsp salt add after cooking
  • 1/4 tsp black pepper
  • 1 tbsp olive oil or butter
  • 1/2 medium lime, juiced optional
  • as needed fresh cilantro, chopped for garnish

Equipment

  • Slow cooker
  • Mixing spoon
  • Measuring cups
  • Cutting board and knife

Method
 

  1. Soak pinto beans overnight or for 8 hours. Drain and rinse.
  2. Add beans, onion, garlic, green chiles, spices, and olive oil to the slow cooker.
  3. Pour in water or broth, cover, and cook on low for 8–9 hours or high for 5–6 hours.
  4. Once beans are tender, stir in salt and lime juice.
  5. Serve topped with cilantro and optional garnishes.

Notes

Perfect for meal prep or as a hearty side dish. Flavor improves after a day in the fridge.