Slow Cooker Pinto Beans, Green Chile, and Beef
This Slow Cooker Pinto Beans, Green Chile, and Beef recipe is a hearty and flavorful dish perfect for a satisfying meal. The slow cooker enhances the depth of flavors, making it a fantastic choice for busy days.
Equipment
- 1 slow cooker
- 1 large skillet
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 wooden spoon
Ingredients
- 1 lb pinto beans, dry Rinse and soak before cooking.
- 1 lb ground beef Cook until browned.
- 1 can (15 oz) diced tomatoes with green chilies
- 2 cups beef broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil Used for sautéing.
Instructions
- Rinse the pinto beans under cold water and sort through them to remove any debris or damaged beans. Soak the beans in water overnight or perform a quick soak by boiling them for 2 minutes and letting them sit for an hour.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
- Add the minced garlic, ground beef, cumin, chili powder, salt, and pepper to the skillet. Cook until the beef is browned and no longer pink, about 5-7 minutes. Drain excess fat.
- In the slow cooker, combine the soaked pinto beans, cooked beef mixture, diced tomatoes with green chilies, canned green chilies, and beef broth.
- Stir all the ingredients together in the slow cooker. Cover and set the slow cooker to low for 6 hours.
- After 6 hours, taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro or a squeeze of lime if desired.
Notes
For an extra kick, consider adding jalapeños or cayenne pepper. This dish pairs well with cornbread or rice. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.