These slow cooked pinto beans bring back so many amazing memories. Growing-up, pinto beans were treated as a complete meal. Coming home to the smell of seasoning and spices always made my stomach growl immediately! Just add a side of rice or some cornbread, and the meal is complete.
Pinto beans are hearty and full of fiber, so they will easily fill you up. Now a day, these beans make the perfect side for our meals. We eat them with barbecue, or even with our fave chicken enchiladas. They are so inexpensive, and one bag can create several meals. Another awesome thing about em', they're completely versatile! Add different seasonings and different veggies to spice them up or change the flavor profiles. One of our favorite parts about this particular recipe is that they're made in the slow-cooker!
Why are the beans made in the slow-cooker vs. the stove?
My slow-cooker has seriously been my BFF (best friend forever), this summer! There is just something so precious about having the option to set the slow cooker, and walk away. No need to keep the stove or oven on for hours, heating-up the house and killing the electricity! What's even better though, dinner is done with very little effort.
Are pinto beans good for you?
Pinto beans are good for you. Once cup of pinto beans contains 15 grams of fiber, which is awesome to fill you up and keep you full. Fiber is also great for your digestive health. Even more, pinto beans have "good carbs," in the form of starch that help provide energy. This article in verywellfit.com has some more in depth information about pinto beans.
Slow Cooked Pinto Beans
Slow cooked pinto beans made with dry beans, diced tomatoes, and key seasonings and spices. These beans are the perfect side dish for any meal.
Ingredients
- ½ bag Dry pinto beans, rinsed and sorted
- 8 cups Water
- 1 can Rotel Diced Tomatoes
- 1 cup Pepper trio mix
- 2 Chipotle peppers, diced (optional)
Seasonings (to taste)
- 3 tablespoons Seasoning salt
- 1 tablespoon Garlic powder
- 2 teaspoons Black pepper
- 1 tablespoon Onion powder
- 1 teaspoon Paprika
Instructions
- Add all ingredients and seasoning to slow-cooker, mix well.
- Cook for 4 hours on high or 8 hours on low. Check every hour to add water if needed, as beans will absorb throughout the cooking process.
PRODUCTS USED FOR THIS RECIPE:
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