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Love this easy, fix it and forget it slow cooker pinto beans recipe that's both nutritious and delicious.
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Mexican Style Budget-Friendly Pinto Beans
Prep Time
20 mins
Cook Time
8 hrs
Total Time
8 hrs 20 mins
 

A flavorful family recipe that everybody loves!

Course: Main Dish, Side Dish
Cuisine: Tex-Mex
Servings: 8
Author: Elaine Watkins | Food and Living Coach
Ingredients
  • 3 Cups Pinto Beans (Dry but not old)
  • 20-24 Cups Water (Soft)
  • 3 Tablespoons Salt (Unprocessed)
  • 1 Onion (Stemmed, peeled, and diced)
  • 2 Cloves Garlic (Stemmed, peeled, and minced)
  • 1-2 Tablespoons Herbs (Cumin, Bay Leaves, Oregano)
Optional Ingredients
  • 1/2 Tablespoon Turmeric (Ground)
  • 1 Green Bell Pepper (Stem, seeds, and white flesh removed; diced)
  • 1 15 oz Can Diced Tomatoes
  • 1 Tablespoon Pepper
  • 1/4 Cup Cilantro (Fresh; stemmed and chopped)
Instructions
Soaking

  1. Measure beans into large plate or cookie sheet and sor out broken beans, dirt particles, and other debris.

  2. Rinse well, then transfer to large bowl and immerse in fresh water to enable beans to double in size and remain submerged. Add tablespoon of salt and a pinch on baking soda (if using hard water). Cover and set aside for 8+ hours.

Cooking

  1. Drain off soaking water and rinse thoroughly.

  2. Transfer to your Dutch oven and add fresh water to cover the beans + about 2 inches above and cook on Medium-low for 8+ hours.

  3. Add herbs, lard or hambone, remaining salt.

  4. Serve.

Recipe Notes

This keeps well in the refrigerator for 3-4 days, but you can also freeze flat in a gallon size freezer bag.