The Original Cheap One Pot Meal – Pinto Beans
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. This is my traditional pinto beans with a twist. I added seasonings to my recipe and instructions here for slow cooker pinto beans.
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. 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.
She would take the cooked beans, mash them 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!
Here is my slow cooker pinto beans recipe. Enjoy!
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
- Cilantro
BONUS TIP – Refried beans:
- Heat a skillet with about 1 tsp. olive oil (I have also refried beans just using the juice from the beans with no oil)
- 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.
IMPORTANT INFO: Wear food safe gloves when handling the chili. Or, put your hands in a plastic baggie before handling.
Try this trick. Add vegan broth base & seasoning for extra flavor (it’s in my recipe).
Enjoy!
Slow Cooker Beans
Notes
IMPORTANT INFO: Wear food safe gloves when handling the chili. Or, put your hands in a plastic baggie before 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, salt, 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.
