Slow Cooker Pinto Beans, Green Chile, and Beef

Prep Time: 20 minutes
Cook Time: 6-8 hours (slow cooker) / 45 minutes (Instant Pot)
Total Time: 6 hours 20 minutes – 8 hours 20 minutes
Servings: 6-8
Cuisine: Southwestern/Mexican
Dietary Notes: High-protein, fiber-rich

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Ingredients

Main Ingredients

• 1 lb (450g) dried pinto beans, rinsed and picked over

• 1 lb (450g) beef chuck roast or stew meat, cut into 1-inch cubes

• 1 medium yellow onion, diced

• 4 garlic cloves, minced

• 1 can (4 oz / 113g) diced green chiles (mild or hot, to taste)

• 1 can (14.5 oz / 411g) diced tomatoes, undrained

• 4 cups (946ml) low-sodium beef or chicken broth

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp dried oregano

• 1/2 tsp black pepper

• 1/2 tsp salt (adjust to taste)

• 1 bay leaf

Optional Add-Ins & Toppings

• 1 cup (240ml) beer (for extra flavor)

• 1 jalapeño, diced (for more heat)

• 1/2 cup fresh cilantro, chopped

• Shredded cheese (cheddar, Monterey Jack)

• Sour cream or Greek yogurt

• Lime wedges

• Diced avocado

• Warm tortillas or cornbread

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Instructions

1. Prep the Beans (Optional – For Better Texture)

• Overnight Soak: Place dried pinto beans in a large bowl, cover with 3 inches of water, and soak overnight. Drain before using.

• Quick Soak: Bring beans to a boil in a pot of water for 2 minutes, then remove from heat, cover, and let sit for 1 hour. Drain.

2. Brown the Beef (Optional but Recommended for Depth of Flavor)

1. Heat 1 tbsp oil in a skillet over medium-high heat.

2. Sear beef cubes in batches until browned on all sides (about 3-4 minutes per batch).

3. Transfer beef to the slow cooker.

3. Combine Ingredients in the Slow Cooker

1. Add soaked (or unsoaked) beans, onion, garlic, green chiles, diced tomatoes, broth, cumin, smoked paprika, oregano, black pepper, salt, and bay leaf to the slow cooker.

2. Stir well to combine.

4. Cook

• Slow Cooker (Low & Slow Method):

  • Cover and cook on LOW for 6-8 hours or until beans are tender and beef shreds easily.

• Instant Pot (Fast Method):

  • Cook on HIGH pressure for 45 minutes, then allow natural pressure release for 10 minutes before venting.

5. Adjust Seasoning & Serve

1. Discard the bay leaf.

2. Taste and adjust salt, pepper, or spices as needed.

3. For a thicker consistency, mash some beans with a fork or blend lightly with an immersion blender.

4. Serve hot with desired toppings (cheese, cilantro, sour cream, lime, avocado).

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Nutritional Information (Per Serving – Approx. 1.5 cups)

(Nutritional values are estimates and may vary based on ingredients used.)

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Recipe Notes & Tips

✅ Storage: Keeps well in the fridge for up to 4 days or frozen for 3 months. Reheat with a splash of broth.
✅ Variations:

• Vegetarian Option: Omit beef, use vegetable broth, and add extra beans or mushrooms.

• Spicier: Add chipotle peppers or extra jalapeños.
  ✅ Time-Saver: Use canned pinto beans (reduce cook time to 4 hours on LOW).

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Final Thoughts

This Slow Cooker Pinto Beans, Green Chile, and Beef recipe is a hearty, flavorful dish that’s perfect for meal prep, game day, or a cozy family dinner. The slow cooking process melds the spices, tender beef, and creamy beans into a satisfying meal. Serve with warm tortillas or rice for a complete experience!