Slow Cooker Mexican Pinto Beans – NO SOAKING
Slow Cooker Mexican Pinto Beans are the easiest side dish to all your Mexican themed recipe nights! Add it to your next Taco Tuesday or Fajita Friday!
If you love a good themed dinner night, these Slow Cooker Mexican Pinto Beans are about to become your new go-to. This easy crock pot recipe is packed with flavor and comes together with almost zero effort on your part.
The best part? No soaking needed! Just toss your dry pinto beans straight into the slow cooker with your seasonings and broth, and let it do all the work. It’s the ultimate easy side dish for busy weeknights.
Looking for other Mexican themed dishes that incorporate beans? Try this Southwestern Chili Mac, this Instant Pot Mexican 16 Bean Soup, or this Southwestern Pasta Salad would be perfect to try!
Whether it’s a busy weeknight or a slow Sunday, this recipe is as hands-off as it gets. Set it and forget it, then come back to a big pot of rich, flavorful Mexican beans ready to serve!
These Mexican style beans are perfectly seasoned with chili powder, cumin, garlic, and a little kick of red pepper. They pair beautifully with all your favorite Tex-Mex mains — think tacos, fajitas, enchiladas, you name it.
Recommended for this recipe:
Ninja 12 in 1 Cooker -8.5 qt
My Ninja slow cooker is one of my favorite kitchen tools. I love the non-stick coating! This one has so many possibilities and uses!
Here’s what you need to make Slow Cooker Mexican Pinto Beans:
- pinto beans
- creole seasoning/seasoned salt
- garlic powder
- onion powder
- chili powder
- cumin
- crushed red pepper flakes
- chicken broth
- water
- shredded cheese
- cilantro
- Throw in a few jarred jalapeños if you like things a little spicy!
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Slow Cooker Mexican Pinto Beans
These Slow Cooker Mexican Pinto Beans are the easiest Mexican side dish you'll ever make! Dry pinto beans go straight into the crock pot — no soaking needed — with a blend of chili powder, cumin, garlic, and creole seasoning. Slow cooked in chicken broth until tender, then finished with melty Colby Jack cheese and fresh cilantro. A perfect easy side dish for Taco Tuesday, Fajita Friday, or any Mexican themed dinner night!
Ingredients
- 1 lb dry pinto beans
- 1 1/2 tsp creole seasoning
- 2 tsp chili powder
- 1 1/2 tsp cumin
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 pinch crushed red pepper flakes
- 4 cups chicken broth
- 2 cups water
- 1 cup Colby Jack shredded cheese
- fresh cilantro, chopped
Instructions
- Add pinto beans, seasonings, chicken broth, and water to slow cooker.
- Cook on low 7 hours or high 4 hours.
- Once cooking is completed, stir in cheese. You can also mash the beans a little. Top with cilantro and serve.
Recommended Products
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Ninja® 12-in-1 PossibleCooker™ PLUS | 8.5-qt - Sous Vide & Proof Multi-Cooker | Slow Cooker, Dutch Oven & More | Glass Lid & Integrated Spoon | Nonstick | Oven Safe Pot to 500°F | Black | MC1010 -
4-Quart Slow Cooker with Touch-Activated Display, Programmable Digital Controls, Removable Non-Stick Pot, Keep Warm Function (White Icing)
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Martha Stewart 8 QT Slow Cooker, Programmable with Timer, 3 Heat Settings (Low, High, Warm), Nonstick Ceramic Removable Crock, Stovetop & Oven Safe, Glass Lid, Simmer, Reheat, Warm, Caviar
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Love this recipe and I love reading cookbooks and tear out recipe from magazines also. I thought I was the only one. Glad to see theirs others. Take care and keep posting, Donna