Slow Cooker Mexican Pinto Beans
Made from scratch, with dried pinto beans, these slow cooked beans are loaded with spices and topped with fresh pico de gallo for authentic Mexican flavor.
Servings: 10 -12 servings
Calories: 88kcal
Ingredients
- 1 pound dried pinto beans
- 1 4 oz. can diced green chilies
- 1/2 cup diced onion
- 3-4 cloves garlic minced
- 4 slices bacon chopped
- 1 teaspoon cumin
- 2 teaspoon chili powder
- 2 cups chicken broth
- Salt and pepper to taste
- Fresh pico de gallo for serving
Instructions
- Place the dried beans in a large bowl or pot. Cover with water by two inches. Let beans soak for at least 8 hours, or overnight.
- Drain the soaked beans and add them to the slow cooker along with the green chilies, onion, garlic, bacon, cumin and chili powder. Pour in the chicken broth, then add enough water to cover the beans by 3-4 inches.
- Cover and cook on high for 6-8 hours, or until beans are tender. Season with salt and pepper, to taste. Serve topped with fresh pico de gallo for garnish.
Nutrition
Serving: 1g | Calories: 88kcal | Carbohydrates: 13g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 323mg | Fiber: 4g | Sugar: 2g