Ingredients
Beans and Broth
- 1 pound dry pinto beans (2 cups)
- 3 cups water
- 4 cups low-sodium chicken broth (or vegetable broth)
Vegetables and Seasonings
- 2 teaspoons extra-virgin olive oil
- 1 small yellow onion, chopped into 1/4-inch dice
- 1 jalapeno, cored, seeded, and finely chopped
- 1 1/2 teaspoons kosher salt, divided
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/8 to 1/4 teaspoon cayenne pepper (optional)
For Serving
- Queso fresco or shredded Monterey jack cheese
Instructions
- Rinse and sort the beans: Place the pinto beans in a large colander and rinse thoroughly. Pick over the beans to remove any damaged or misshapen ones, then transfer the rinsed beans to a 6-quart or larger slow cooker.
- Sauté aromatics: Heat the extra-virgin olive oil in a medium nonstick skillet over medium-high heat. Add the chopped onion, jalapeño, and 1/2 teaspoon of kosher salt, sautéing for 2 minutes until the vegetables soften. Add the minced garlic and cook just until fragrant, about 30 seconds.
- Combine ingredients in slow cooker: Transfer the sautéed vegetables to the slow cooker. Add the bay leaves, ground cumin, dried oregano, cayenne pepper if using, and the remaining 1 teaspoon kosher salt. Pour in the chicken broth and water over the beans and seasonings.
- Slow cook the beans: Cover the slow cooker and set it to HIGH. Cook for 8 to 10 hours until the beans are tender. Cooking times may vary depending on your slow cooker, so check earlier if your device runs hot. Discard the bay leaves once cooking is complete.
- Serve whole beans: For regular pinto beans, either drain the cooking liquid or leave it in for a soupy consistency. Serve the beans as desired over rice or on their own, adjusting seasoning to taste.
- Make refried beans (optional): Reserve 1 cup of the cooking liquid and drain the beans. Return the beans to the slow cooker. Mash the beans with a potato masher or pastry cutter, adding the reserved liquid gradually until your desired smoothness is reached. Alternatively, puree the beans in a blender in batches after allowing them to cool to avoid splattering. Adjust seasoning to taste.
- Garnish and enjoy: Sprinkle with queso fresco or shredded Monterey jack cheese, and serve warm. Enjoy this versatile dish either as a hearty side or a fulfilling main.
Notes
- Adjust cayenne pepper to control spice level or omit if preferred mild flavors.
- For vegan or vegetarian options, use vegetable broth instead of chicken broth.
- Slow cooker temperatures vary—start checking beans at 7 hours to avoid overcooking.
- Leftover beans can be refrigerated for up to 4 days or frozen for longer storage.
- Use the reserved cooking liquid to adjust the consistency of refried beans for creaminess.
- Prep Time: 15 minutes
- Cook Time: 8 hours 0 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican