• Servings 6-8
  • Prep overnight soak min
  • Cook 8 hours min
  • Cuisine
  • Skill Level

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.

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