Slow-Cooker Mexican Pinto Beans! Easy to make and perfect for your Taco nights. These will be a family favorite recipe!It may seem like a strange go-to, but slow-cooker pinto beans are one of my favorite meals!
My parents made pinto beans a lot growing up. We would eat them with potatoes and pan-fried ham.
These days, I like them with roasted sweet potatoes or brown rice on the side, plus a big green salad for a full meal. I also love these inside burritos (these tortillas are amazing!) or as a side to tacos/enchiladas.
However you serve them, these beans comforting, full of flavor, and really easy to make!
Sometimes you hear that eating gluten-free is expensive. Focusing on naturally gluten-free whole foods is a great way to save money on a gluten-free diet. Pinto beans and other legumes are really inexpensive and can be totally delicious!
I know there is a lot of buzz about legumes these days, and whether they are actually good for you. As always, I believe everyone’s body is different and there are many different paths to find health through food. I think changing your diet to a more whole-food based approach (whether that be paleo, vegan, vegetarian, etc.) is a reason to be proud.
The conclusion that I’ve come to about legumes is that when they are soaked and cooked for the proper amount of time, I have no problem with them. There is also an overwhelming amount of research backing the health benefits of legumes.
I eat gluten-free because I have celiac disease. I eat mostly dairy-free because I also have a slight dairy-intolerance.
I eat a whole-food based diet because I feel much healthier when I do. Other than that I don’t “label” myself or the way I eat. I eat vegetables, fruits, meat, gluten-free grains, and legumes because it is a sustainable way for me to maintain a healthy lifestyle in the long run.
And I love food to much to eliminate entire food groups if I don’t have too!
What should you make for DINNER TONIGHT?
Check out my Gluten-Free Tried-and-True Dinner Recipes!
Slow-Cooker Pinto Beans
- 1 pound pinto beans, rinsed and picked over
- 1 quart chicken stock
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 onion, left whole
- 1/2 jalapeno, left whole
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- The night before, place the pinto beans in a bowl and cover with water. The water should be a few inches above the beans as they will absorb water.
- The next day, drain and rinse the pinto beans. Add the remaining ingredients to the slow-cooker and stir to combine. Cook on low for 6-8 hours. Remove the onion and jalapeno halves and season to taste before serving. Enjoy!
Recipe inspired by The Apron Gal