Ohhh yeah — Slow Cooker Pinto Beans with Green Chile & Beef 🌶️🥩
Deep, cozy, New Mexico–style comfort. Toss it in, forget about it, come back to magic.
Slow Cooker Pinto Beans, Green Chile & Beef
Ingredients
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1 lb dried pinto beans, rinsed (no soak required, but see tips)
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1½ lb beef chuck, cut into 1–1½ inch chunks
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1 large onion, diced
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4 cloves garlic, minced
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2–3 cups roasted green chile, chopped (Hatch preferred)
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6 cups beef broth (or water + bouillon)
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1 tsp cumin
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1 tsp oregano (Mexican oregano if you’ve got it)
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1 tsp salt (start light)
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½ tsp black pepper
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1 bay leaf
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Optional heat: pinch of cayenne or chopped jalapeño
Instructions
1) Layer the slow cooker
Add beans, beef, onion, garlic, green chile, spices, and bay leaf.
2) Add liquid
Pour in broth — beans should be covered by about 1 inch.
3) Cook low & slow
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LOW: 8–9 hours
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HIGH: 5–6 hours
Until beans are tender and beef is falling apart.
4) Finish
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Remove bay leaf.
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Taste and adjust salt.
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Lightly mash some beans for a thicker, stew-like texture.
Serve with
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Warm flour tortillas
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Cornbread or sopapillas
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Shredded cheese, sour cream, chopped onion
Pro tips
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If you’ve got time, overnight soak = creamier beans and faster cook.
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Salt is fine from the start here — pinto beans aren’t divas.
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Smoked paprika or a ham hock adds extra depth.
Want this spicier, pressure cooker, or New Mexico chile-forward with red chile added too?