Slow Cooker Pinto Beans, Green Chile and Beef
This hearty and flavorful slow cooker dish combines tender pinto beans, seasoned beef, and the smoky kick of green chiles. It’s perfect as a main dish served with rice or tortillas, or as a filling for tacos, burritos, or nachos. Minimal prep makes it an easy, comforting meal for any day of the week.
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) or 5–6 hours (high)
- Total Time: 8–10 hours
- Yield: 6–8 servings 1x
- Category: Main Course, Slow Cooker
- Method: Slow cooking
- Cuisine: Southwestern, Tex-Mex
Ingredients
Scale
- 1 lb (450 g) lean ground beef
- 2 cups (400 g) dried pinto beans, rinsed and sorted
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 (4 oz / 113 g) can diced green chiles
- 1 (14.5 oz / 400 g) can diced tomatoes (optional)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder (optional, for heat)
- 1 teaspoon dried oregano
- 4 cups (1 liter) beef or chicken broth (low-sodium preferred)
- 1 cup (240 ml) water
- Salt and pepper, to taste
- 1/4 cup (10 g) chopped cilantro, for garnish
Instructions
- Prepare the ground beef:
- In a skillet over medium heat, brown the ground beef until fully cooked. Season lightly with salt and pepper. Drain any excess fat and transfer the beef to the slow cooker.
- Add the beans and vegetables:
- Add the dried pinto beans, diced onion, garlic, green chiles, and diced tomatoes (if using) to the slow cooker.
- Season and add liquid:
- Stir in the cumin, smoked paprika, chili powder (if desired), and oregano. Pour in the broth and water, ensuring the beans and beef are fully submerged.
- Slow cook:
- Cover and cook on high for 5–6 hours or on low for 8–10 hours, until the beans are tender.
- Taste and adjust seasoning:
- Once cooked, taste the mixture and adjust seasoning with salt and pepper as needed. If the mixture is too thick, add a bit more broth or water to reach your desired consistency.
- Serve:
- Ladle the beans and beef mixture into bowls and garnish with fresh cilantro. Serve with rice, cornbread, tortillas, or chips for a complete meal.
Notes
- Soaking the beans: For quicker cooking and improved digestibility, soak the pinto beans in water overnight before adding them to the slow cooker. If soaked, reduce the broth by about 1 cup.
- Add more spice with diced jalapeños or chipotle peppers in adobo.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.