Mexican Slow Cooker Pinto Beans


2 quarts water
2 tbs kosher salt
1 lb pinto beans, rinsed and sorted
2 cups chicken broth
1 (12 oz) bottle dark or amber Mexican beer
1 tbs olive oil
1 medium onion, chopped
3 garlic cloves, chopped
4 slices cooked bacon, chopped
1 (10 oz) can "Rotel" tomatoes with green chilies
kosher salt and black pepper to taste
1 tsp dried marjoram
2 tsp cumin
1 (4 oz) can green chilies, with juice
1 cup cilantro leaves, chopped, plus more for garnish
lime wedges and flour tortillas for serving
  • In a large container, whisk together 2 cups water and kosher salt until salt dissolves.
  • Add the beans, cover and let stand overnight at room temperature. Drain and rinse beans.
  • Add beans to slow cooker along with chicken broth and beer.
  • In a skillet over medium heat, add onion, garlic, chopped bacon and saute until onions are translucent, about 5 minutes.
  • Add tomatoes, salt and black pepper to taste, and cook for 5 minutes longer.
  • Add marjoram and cumin, and stir to combine. Add the mixture to the slow cooker.
  • Set slow cooker on high for 8 hours. When there as an hour of cooking time left, add the green chilies and cilantro, stir to combine.
  • Finish cooking, taste for seasoning and serve with lime wedges and tortillas.
  • Garnish with additional fresh cilantro.




8 min


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