Slow Cooker Spicy Pinto Beans Recipes

SPICY SLOW COOKER PINTO BEANS

Steps:

• Place pinto beans in a 7-quart slow cooker and add enough water to cover. Allow to soak for 3 to 4 hours.
• Combine jalapeno peppers and garlic in a food processor; puree into a paste.
• Drain beans and return to the slow cooker. Stir in jalapeno-garlic paste. Nestle ham hocks among the beans. Sprinkle onion chunks, salt, cayenne, pepper, and paprika over the beans. Place bacon and green chiles on top.
• Cover and cook on Low for 10 hours. Remove ham hocks. Cool slightly; shred the meat.
• Return meat and fat to the slow cooker. Stir for a few minutes to incorporate fat into the beans and give liquid a creamy consistency. Turn off or keep warm until ready to serve.

SLOW-COOKER PINTO BEANS

Steps:

• Put the beans, chicken broth, pickled jalapeños and brine from the jar in a 4-to-7-quart slow cooker. Stir in the oregano, cumin, garlic, bay leaves, cilantro stems if using and 1 teaspoon salt. Cover and cook on high until the beans are tender but still hold their shape, 8 to 10 hours.
• Remove and discard the bay leaves. Use the back of a spoon to smash the garlic cloves, then stir them into the beans. Serve topped with the cheese, cilantro leaves and lime wedges.

SLOW COOKER PINTO BEANS

Steps:

• Cover pinto beans with water in a large bowl; allow beans to soak overnight.
• Place onion, green bell pepper, celery, garlic, Black Forest ham, soaked pinto beans, cumin, oregano, bay leaves, and lard in a slow cooker.
• Pour enough chicken broth into the slow cooker to cover the other ingredients.
• Cook on High until beans are very tender, 5 to 6 hours.

SLOW-COOKER ZESTY PINTO BEANS

Steps:

• In large saucepan, combine beans and 10 cups water. Bring to a boil. Reduce heat to medium-low; simmer 1 to 1 1/2 hours or until beans are tender but still firm, stirring occasionally.
• Drain beans, discarding water. Place beans in 3 1/2 to 4-quart slow cooker. Add 2 cups water and all remaining ingredients except tomatoes; mix well.
• Cover; cook on low setting for 8 hours.
• Add tomatoes; mix well. Cover; cook an additional 1 to 2 hours or until beans are tender.

PIZZITOLA'S SLOW COOKED PINTO BEANS

Steps:

• Sort through the dry beans to ensure there are no rocks, and rinse the beans thoroughly. Pour into a pot, along with the bacon, onions, tomatoes and peppers, and some salt and black pepper. Bring to a boil, and then cover and reduce to a simmer. Cook until soft but not mushy, about 5 hours.

SWEET & SPICY BEANS

Steps:

• In a 4- or 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 5-6 hours. Top with green onions if desired.

SLOW-COOKED ZESTY PINTO BEANS

Steps:

• In large saucepan, combine beans and 10 cups water. Bring to a boil. Reduce heat to medium-low, simmer 1 to 1-1/2 hours or until beans are tender but still firm, stirring occasionally.
• Drain beans, discarding water. Place beans in 3-1/2 to 4 quart slow cooker. Add 2 cups water and all remaining ingredients except tomatoes; mix well.
• Cover; cook on Low setting 8 hours.
• Add tomatoes; mix well. Cover; cook 1 to 2 hours longer or until beans are tender.

SPICY PRESSURE COOKER PINTO BEANS

Steps:

• Throw it all in the pressure cooker and cook 27 minutes.
• Let it cool down on its own before opening, the salt and acid in the salsa make the beans a little firm and the carryover cooking is beneficial.
• Boil, uncovered, for a few minutes to reduce the sauce.

BIG CROCK POT FULL OF PINTO BEANS

Steps:

• Sort and rinse beans with 3 waters (from one container to another 3 times).
• Place in a 5 to 6 quart crock pot with soaking water overnight (my preference, but it can be cooked without pre-soaking).
• Note: a 4 quart crock pot will be absolutely full, but I have used a 4 quart pot.
• Drain soaking water and add water to cover by 1 to 1.5 inches.
• Add smoked turkey pieces.
• Cook for 10 hours on low.
• Add salt and peppers to taste.
• Note: I have used cumin, thyme, and oregano for seasoning, but basic salt and pepper is very good).
• Serve with cornbread.

SLOW-COOKER PINTO BEANS

Steps:

• Sort beans and rinse in cold water. Add beans to a greased 3-qt. slow cooker. Add the next 10 ingredients; stir., Cook, covered, on high 2 hours. Reduce heat to low; cook until beans are tender, 6-7 hours. Serve with slotted spoon. If desired, top with fresh thyme sprigs. , Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add water if necessary.