These slow-cooker spicy pinto beans are made with dried pinto beans, onion, jalapeño, garlic, diced tomatoes, bacon, and warming spices. Simmered low and slow, the beans develop deep flavor and a pleasant spicy kick—comfort food that’s perfect for gatherings or a cozy weeknight meal.
They travel well for potlucks, work beautifully for holiday entertaining, and pair wonderfully with a slice of cornbread for a satisfying plate.
Table of contents
- ❤️ Why You’ll Love This Recipe
- 🛒Ingredients
- 🔪 How to Make Spicy Pinto Beans
- Step 1: Soak Beans
- Step 2: Cook Bacon and Drain Beans
- Step 3: Assemble and Cook
- Step 4: Stir and Serve
- 🥫 Storage
- 💭 Tips
- ⁉️ FAQ
Using dried beans keeps this dish economical and hearty. If you’re serving kids or anyone sensitive to heat, reduce or remove the jalapeño. This recipe is adaptable—swap ingredients to suit your taste or dietary needs.
❤️ Why You’ll Love This Recipe
- Built from pantry staples and simple vegetables—easy to shop for and budget-friendly.
- Works as a flavorful side or a stand-alone dinner throughout the year.
- Feeds a crowd, so it’s ideal for potlucks and family gatherings.
- Flexible: you can omit the bacon for a vegetarian version or swap spices to change the flavor profile.
🛒Ingredients
Gather the following simple ingredients to make a flavorful pot of spicy pinto beans.
- 1 lb dry pinto beans
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp garlic powder
- 1 (15 oz) can diced tomatoes, drained
- 2 jalapeños, seeded and chopped (adjust for heat)
- 8 strips bacon, cooked and chopped (optional)
- 32 oz vegetable broth (or more as needed)
- 1 (14.5 oz) can beef broth (or substitute more vegetable broth)
🔪 How to Make Spicy Pinto Beans
Below is a concise overview of the cooking process. Full step-by-step instructions are included in the recipe card later in the post.
Step 1: Soak Beans
Sort the dried beans, removing any stones or debris. Place the beans in the slow cooker insert and cover with water by a few inches. Let them soak overnight (do not turn the slow cooker on).
Step 2: Cook Bacon and Drain Beans
In the morning, drain and rinse the soaked beans. Cook the bacon in a skillet until just crispy, then chop into bite-sized pieces.
Step 3: Assemble and Cook
Return the drained beans to the slow cooker. Add the onion, garlic, spices, diced tomatoes, jalapeños, chopped bacon (if using), vegetable broth, and beef broth. Cover and cook on HIGH for about 8 hours or LOW for about 10 hours. Avoid opening the lid during cooking so the beans cook evenly and become tender.
Step 4: Stir and Serve
When cooking is complete, stir the beans gently to combine flavors. Serve warm with your favorite sides—cornbread, rice, or a green salad all work well.
🥄 Equipment
You’ll need a few basic kitchen tools to prepare this recipe.
- Slow cooker
- Strainer
- Knife
- Cutting board
🥫 Storage
Refrigerate cooled beans in a sealed container for 3–4 days. Reheat gently on the stovetop, in the microwave, or in the slow cooker.
For longer storage, freeze the beans for 2–3 months. Thaw overnight in the refrigerator before reheating.
💭 Tips
A few tips to ensure the best results when cooking beans in a slow cooker.
- Inspect dried beans and remove any stones or damaged beans before soaking.
- Soak beans with at least 2 inches of water above them to allow for expansion.
- Avoid lifting the lid during cooking—loss of heat and steam can prevent beans from becoming tender.
- Make sure bacon is fully cooked before adding, or use cooked bacon pieces.
⁉️ FAQ
Answers to common questions about this recipe.
Remove the seeds and white membranes from the jalapeños before chopping, or replace jalapeños with mild green chiles to reduce heat.
Soaking overnight is recommended to ensure tender beans and shorter cooking time, though you can use canned beans to skip this step.
Yes. Rinse and drain canned pinto beans, add them to the slow cooker with the other ingredients, and cook on low for 6–8 hours or high for 4–6 hours to meld the flavors.
Note: To make this dish vegetarian, use only vegetable broth and omit the bacon.
OTHER RECIPES YOUR FAMILY WILL LOVE:
- Hobo Dinners
- Slow Cooker Pork Tenderloin
- Slow Cooker Chicken and Gravy
Slow Cooker Spicy Pinto Beans
Ingredients
- 1 lb pinto beans
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp garlic powder
- 1 (15 oz) can diced tomatoes, drained
- 2 jalapeños, seeded and chopped
- 8 strips bacon
- 32 oz vegetable broth
- 1 (14.5 oz) can beef broth
Instructions
- Sort the beans and remove any stones or debris. Place beans in the slow cooker and cover with water by a few inches. Soak overnight (do not turn the slow cooker on).
- In the morning, drain and rinse the beans.
- Cook the bacon in a skillet until just crispy and chop into pieces.
- Add the drained beans, cooked bacon, onion, garlic, spices, diced tomatoes, jalapeños, and broths to the slow cooker. Stir to combine.
- Cover and cook on HIGH for 8 hours or LOW for 10 hours. Do not lift the lid while cooking.
- When cooking is finished, stir and serve warm.
Disclaimer
Any nutritional information provided is an approximation and can vary based on ingredients and portion sizes.
Nutrition
|
Carbohydrates: 21 g
|
Protein: 9 g
This recipe was inspired by Terri Weir from Great Grubs Delicious Treats.