SLOW COOKER PINTO BEANS, GREEN CHILE, AND BEEF
Slow Cooker Pinto Beans, Green Chile, and Beef is a hearty, comforting dish that's packed with rich flavours. With tender beans, savory beef, and a hint of spice from the green chiles, it's perfect for an easy meal.
Ingredients
For the Dish:
- 1 lb ground beef or stew beef cubed
- 1 lb dry pinto beans rinsed
- 1 can 4 oz diced green chilies
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups beef broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
Instructions
Brown the Beef (Optional):
- In a skillet over medium heat, brown the ground beef or stew beef until cooked through. Drain any excess fat, then transfer to the slow cooker.
Combine Ingredients:
- Add the rinsed pinto beans, green chiles, onion, garlic, cumin, chili powder, paprika, salt, and pepper to the slow cooker. Pour in the beef broth and add the bay leaf.
Slow Cook:
- Cover and cook on low for 6–8 hours, or until the beans are tender and the flavours have melded together.
Serve:
- Remove the bay leaf before serving. Serve the dish as a stew or with tortillas, rice, or cornbread.
Notes
Make Ahead:
This dish can be prepared the night before and refrigerated. Simply reheat in the slow cooker or stovetop on low heat the next day. Customizing the Flavour:
For extra heat, add some diced jalapeños or a dash of hot sauce. For a more smoky flavour, increase the amount of smoked paprika. Serving Suggestions:
Serve with warm tortillas, a dollop of sour cream, and a sprinkle of shredded cheese. It also pairs well with a side of rice or cornbread. Storage Tips:
Store leftovers in an airtight container in the fridge for up to 4 days. It also freezes well for up to 3 months.
This dish can be prepared the night before and refrigerated. Simply reheat in the slow cooker or stovetop on low heat the next day. Customizing the Flavour:
For extra heat, add some diced jalapeños or a dash of hot sauce. For a more smoky flavour, increase the amount of smoked paprika. Serving Suggestions:
Serve with warm tortillas, a dollop of sour cream, and a sprinkle of shredded cheese. It also pairs well with a side of rice or cornbread. Storage Tips:
Store leftovers in an airtight container in the fridge for up to 4 days. It also freezes well for up to 3 months.