Slow-cooked pinto beans are tender, delicious, and easy to make! I developed this great recipe after noticing that too many beans remained chewy and raw after cooking in a saucepan.
There’s nothing more convenient than a slow-cooked dish that simmers gently. And if you thought that was already the best, imagine a hearty stew that will quickly become your new favorite comfort food! It all starts with a package of dried pinto beans.
These slow cooker pinto beans are incredibly easy to make. Plus, the slow, gentle cooking process ensures perfectly tender beans without any effort. Don’t forget to save this recipe: you’ll love the best pinto beans you’ve ever had!
Warm, hearty and rich in intense flavours – this slow-cooked stew with pinto beans, green chillies and beef is a true home cooked meal!
Ingredients:
450 g minced beef
1 medium onion, chopped
4 cups cooked pinto beans (or 2 cans 425 g, drained and rinsed),
1 can (280 g) diced tomatoes with green chilies (such as Rotel),
1 can (115 g) diced green chili,
2 cups beef broth,
1 teaspoon chili powder, 1
teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder,
1/4 teaspoon black pepper,
Salt to taste.
1/4 cup chopped fresh cilantro (optional).
Instructions:
For the complete cooking steps, go to the next page or open the (>) button and don’t forget to SHARE with your Facebook friends.
Instructions:
Prepare the ingredients:
Cook the beef:
Brown the ground beef with the diced onion in a frying pan over medium heat until the ground beef is cooked through and the onion is soft. Pour off any excess fat.
Mix the ingredients in the slow cooker:
Layer the ingredients:
Add the cooked ground beef and onion mixture to the slow cooker. Stir in the pinto beans, diced tomatoes with green chilies, diced green chilies, beef broth, chili powder, cumin, smoked paprika, garlic powder, and black pepper.
