Slow Cooker Pinto Beans with Salsa
Dec 27, 2024
Before We Dive Into This Delicious Recipe…
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Now, let’s get into the details of this incredible recipe! 🌱
Slow Cooker Pinto Beans with Salsa
Serves: 4-6 • Total Time: 6-10 Hours • FODMAP rating: high
Using just a handful of ingredients like pinto beans, smoked paprika, and your favorite salsa, this dish is packed with rich, bold flavors that come together effortlessly in the slow cooker. Whether you soak the beans beforehand or cook them straight from dry, the result is tender, perfectly seasoned beans that go well in tortillas or over rice. Perfect for days when you want to get dinner ready in the mornings before you leave for work, church or a bunch of errands.
Ingredients
- 1 1/2 cups (280 grams) Dry Pinto Beans, sorted and rinsed
- 3 cups (720 grams) Vegetable Broth + 3 cups (465 grams) Water (unsoaked beans)
OR 2 cups (480 grams) Vegetable Broth + 2 cups (465 grams) Water (soaked beans) - 1/2 cup (80 grams) Yellow or Red Onion, diced small
- 1 1/2 teaspoons Smoked Paprika
- 1 teaspoon Salt, or less to taste
- 1 cup (250 grams) Salsa, /(fresh or canned, store-bought or homemade)
Serve With:
- Tortillas, More Salsa, Pickled Jalapeños, Cilantro, Chopped Red Onion or Rice
Instructions
Optional: Soak the beans in enough water to cover them by about two inches for 8 to 12 hours at room temperature. Drain the beans.
- Transfer the beans to a slow cooker. Add the vegetable broth, water, onion, smoked paprika, and salt. Stir to combine.
- Add the salsa now, or wait to add it 30 minutes before serving (see note below).
- Cover the slow cooker and cook as follows:
- Soaked Beans:
- Cook on High for 4–6 hours
- Cook on Low for 6–8 hours
- Unsoaked Beans:
- Cook on High for 6–8 hours
- Cook on Low for 8–10 hours
- Soaked Beans:
- If you held out the salsa, stir it in during the final 20–30 minutes of cooking.
- The beans are done when they are tender but not mushy.
- Taste and adjust the salt if needed.
The beans can be held in the slow cooker, turned off, for up to an hour before serving.
Garnish with pickled jalapeños, fresh cilantro, and chopped red onion. Serve over rice or with tortillas with more salsa.
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