The Original Cheap One Pot Meal – Pinto Beans
Use “Jump to Recipe” to find the Rancheros style bean recipe, or scroll down to see the classic, no frills and simple bean recipe (my personal favorite).
More than any other dish, pinto beans is one of the most recognized one pot meals. In parts of Mexico it is still traditionally cooked in an earthenware clay pot called an Olla. That’s where the term “frijoles de la olla” comes from. You’ll find my classic and traditional pinto beans in this post, as well as a recipe with a twist. With added seasonings to the basic pinto bean recipe, you’ll find Frijoles Charros, also known as Rancheros style. I’ve provided instructions here for both slow cooker pinto bean versions.
Growing up it was a guarantee Grandma had a pot of pinto beans ready to serve. She cooked them in her olla on the stove. Her recipe is the base for the classic recipe you will find below. This was a daily staple in her home and no matter what the dinner menu was or cuisine, there was always a side of beans on your plate.
Nothing beat Grandma’s refried beans. She would mash the cooked beans and re-fry them, adding chunks of Monterey Jack cheese into the beans. I can still remember her taking the block of cheese in her hand and slicing it right into the pan! I’ve included instructions below on how to re-fry beans.
Here is my slow cooker pinto beans recipe. Enjoy!
For a basic recipe of beans (no chili):
1 pound dry pinto beans (roughly 2 1/2 cups)
6 cups water
2-3 cloves garlic (or 1 tsp. minced garlic from jar)
pinch of oregano (optional)
2 tsp. salt (add only after beans have completed cooking)
- Sort beans and remove any rocks or broken, discolored beans.
- Rinse beans and clean well.
- Add beans, garlic, water, and oregano (if using) to slow cooker.
- Cook 4-5 hours on High or 8 hours on Low
- When beans have cooked completely, add salt*
*Kosher works best for this recipe or Sea Salt, but regular table salt is fine too (your preference).
Optional toppings:
- Shredded cheese – Monterey Jack cheese was our favorite growing up but Cheddar cheese also works (vegan cheeses work great too). My go to for vegan cheese is Daiya Dairy-Free Mexican 4 Cheeze Style Blend Shreds
- Salsa – any kind, mild to spicy. Homemade or store bought.
- Sour Cream – dairy or non-dairy. My favorite non-dairy sour cream is Forager Sour Cream
- Chopped onions (any variety)
BONUS TIP – Refried beans:
- Heat a skillet with about 1 tsp. olive oil (Optionally, you can use the juice from the beans or water for a no oil option)
- Add a scoop of your cooked pinto beans. Try to add the liquid from the beans sparingly. Too much liquid will make your beans too watery.
- Once the beans have warmed to a soft boil, mash with a potato masher.
- Add more liquid from the bean pot if needed. The consistency should be like oatmeal.
- Add cheese if using and remove from heat. The more heat, the more they will dry out.
IMPORTANT INFO: Avoid touching your face while cutting up any chili. Wash your hands thoroughly after handling.
Try this trick. Add vegan broth base & seasoning for extra flavor (it’s in my recipe).
Enjoy!
Ranchero Style Slow Cooker Beans
Notes
IMPORTANT INFO: Use caution when handling the chili. Don't touch your face and wash hands after handling.
The broth seasoning powder is optional and if you are not vegan, can be substituted with chicken bouillon cubes or powder (equivalent to about 2 cups of broth).
Ingredients
- 1 pound (16 oz.) dry pinto beans
- 6 cups water
- 4 teaspoons broth based seasoning powder, vegan (optional)
- 2 tablespoons olive oil
- 2 large cloves garlic, minced
- 1 1/2 teaspoons kosher salt
- 1 teaspoon dried oregano
- 1 fresh poblano pepper, seeded and diced (or large slices if you want them removed prior to serving)
Instructions
- Sort through the dry beans and remove any small rocks and broken or discolored beans.
- Rinse beans thoroughly.
- Place beans in a 3 1/2 quart or larger slow cooker.
- Add broth powder (if using), oil, garlic, oregano and give it a little stir.
- Add the pepper and water.
- Cover and cook on low for about 8 hours or high for about 5-6 hours.
- Add salt after beans have cooked.
