This simple vegetarian dish cooks in your crockpot and results in plump tender pintos in a flavorful sauce. The taste is southwestern with cumin, garlic and chili powder (sometimes called ranch-style beans). The best part about this pinto bean recipe is its versatility. We enjoy them over rice or with cornbread one night, as refried beans another day (simply mash the beans in their own sauce), made into burritos, as a chili ingredient, and as a topping for nachos. The recipe fills my 6 quart crockpot; after making the recipe I simply cool the beans and divide them into smaller potions to freeze.
- 3 lbs dried pinto beans
- 1 cup diced white onion
- 1 can tomatoes with green chilies (10 ounce can)
- 3 Tbsp chili powder
- 2 Tbsp minced garlic
- 3 tsp garlic powder
- 2 tsp cumin
- 1 1/2 tsp oregano
- 1 tsp black pepper
- 3 bay leaves (remove before serving)
- 3 tsp salt (to taste, do not add until fully cooked)
- Rinse dried beans in a colander to remove any dirt or dust.
- Pick out any black, discolored beans or stems
- Place beans in crock pot and fill with water until water is 3 inches over beans.
- Cover and let soak overnight.
- Drain water from crockpot.
- Add all additional ingredients except salt (salt can interfere with the water absorption/softening of the beans – wait until the cooking is done to salt)
- Add water until it is ½ inch above the beans and stir to combine
- Set crockpot on low, cover and cook 8 hours.
- Check to see if beans are soft, remove bay leaves, and stir in salt to taste.
- Serve over rice or with cornbread or tortillas. Top with your choice of chopped cilantro, green onions, grated cheese, sour cream, salsa, taco sauce and/or crumbled tortilla chips.
- Serving Size: 1 cup
- Calories: 135
- Fat: 0.6 g
- Carbohydrates: 26.1 g
- Fiber: 4.8 g
- Protein: 7.6 g
Keywords: crock pot ranch style beans, pinto beans, slow cooker pinto beans