Slow Cooked Zesty Pinto Beans
Infused with bold spices and hearty flavors, Slow Cooked Zesty Pinto Beans is a delightful, plant-based dish perfect for cozy dinners or meal preps. This recipe features tender, slow-simmered pinto beans enriched with aromatic cumin, chili powder, and paprika, complemented by sautéed onions, garlic, and a zesty kick from fresh jalapeño and diced tomatoes. The slow cooker does all the heavy lifting, making it an easy yet deeply flavorful option for weeknight cooking. With minimal prep time and a rich, savory broth that combines water and vegetable stock, this dish is ideal for serving as a standalone bowl, a filling for tacos, or a vibrant side dish. Garnish with fresh cilantro to add a pop of color and brightness that perfectly balances the earthy spices. Whether you’re looking for a high-protein vegan option or a versatile meal builder, these zesty pinto beans are a satisfying choice.
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Recipe Information
Ingredients
- 2 cups dried pinto beans
- 6 cups water
- 1 medium (chopped) yellow onion
- 4 cloves (minced) garlic cloves
- 1 can (14.5 ounces) canned diced tomatoes
- 1 medium (seeded and diced) jalapeño pepper
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons (chopped, optional as garnish) fresh cilantro
Instructions
Rinse and sort the dried pinto beans to remove any debris. Soak the beans in a large bowl of water overnight, or for at least 8 hours.
Drain and rinse the beans thoroughly to remove excess starch and set them aside.
In a skillet, heat the olive oil over medium heat. Add the chopped yellow onion and sauté until softened, about 5 minutes.
Add the minced garlic and diced jalapeño to the skillet. Sauté for an additional minute until fragrant.
Transfer the sautéed onion, garlic, and jalapeño mixture to your slow cooker.
Add the soaked and drained pinto beans, diced tomatoes (with their juice), vegetable broth, and 6 cups of water to the slow cooker.
Stir in the ground cumin, chili powder, paprika, dried oregano, salt, and black pepper.
Cover the slow cooker with its lid and set it to cook on low for 6-8 hours, or until the beans are tender and fully cooked.
Once the beans are cooked through, taste and adjust the seasoning with additional salt or spices as needed.
Serve the zesty pinto beans warm, garnished with freshly chopped cilantro if desired.
Nutrition Facts
Calories |
1216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4953 mg | 215% | |
| Total Carbohydrate | 157.2 g | 57% | |
| Dietary Fiber | 50.6 g | 181% | |
| Total Sugars | 25.8 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 532 mg | 41% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 3599 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
