This Slow Cooker Pinto Beans, Green Chile & Beef recipe is rich, comforting, and packed with Southwest flavor — tender beef, creamy beans, and just the right amount of chile heat. It’s perfect for hands-off cooking and tastes even better the next day. 🌶️🥩
🥣 Slow Cooker Pinto Beans, Green Chile & Beef
Ingredients (Serves 6–8)
- 1 lb dried pinto beans, rinsed and picked over
- 1½ lbs beef chuck roast, cut into 1½-inch chunks
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1½ cups roasted green chiles (Hatch or Anaheim; canned or fresh)
- 4 cups beef broth (low sodium)
- 1 cup water (or more as needed)
- 2 tsp ground cumin
- 1½ tsp chili powder
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 bay leaf
- 1½ tsp salt (to taste)
- ½ tsp black pepper
Optional Add-Ins
- 1 tsp coriander
- ½ tsp cayenne (for heat)
- 1 Tbsp tomato paste (adds depth)
Instructions
1️⃣ Prep Beans (Important)
- For best texture, soak beans overnight in plenty of water.
- Drain and rinse before using.
(Short on time? See quick-soak tip below.)
2️⃣ Layer the Slow Cooker
- Add soaked beans to the bottom.
- Top with beef, onion, garlic, and green chiles.
- Sprinkle in cumin, chili powder, oregano, paprika, bay leaf, salt, and pepper.
3️⃣ Add Liquid
- Pour in beef broth and water — liquid should cover ingredients by about 1 inch.
- Stir gently.
4️⃣ Slow Cook
- LOW: 8–9 hours
- HIGH: 5–6 hours
Cook until beans are creamy and beef is fork-tender.
5️⃣ Finish
- Remove bay leaf.
- Taste and adjust salt or spice.
- For thicker broth, mash some beans against the side or remove 1 cup, blend, and return.
⭐ Pro Tips
- Do not add acidic ingredients early (like tomatoes or vinegar) — they prevent beans from softening.
- If beans aren’t fully tender at the end, continue cooking and add a little more hot water.
- This dish improves dramatically after resting 30 minutes before serving.
🌮 Serving Ideas
- Over rice or with warm tortillas
- Topped with cilantro, diced onion, or shredded cheese
- With cornbread or flour tortillas
- As a filling for burritos or enchiladas
⚡ Quick-Soak Bean Method
- Cover beans with water by 2 inches.
- Boil 2 minutes, cover, remove from heat.
- Soak 1 hour, drain, rinse, and proceed.
🧊 Storage & Freezing
- Refrigerate: up to 5 days
- Freeze: up to 3 months (beans freeze beautifully)
If you want, I can also share:
- A New Mexico Hatch chile version
- An Instant Pot adaptation
- A spicier Tex-Mex twist