Slow Cooked Zesty Pinto Beans

Infused with bold spices and hearty flavors, Slow Cooked Zesty Pinto Beans is a delightful, plant-based dish perfect for cozy dinners or meal preps. This recipe features tender, slow-simmered pinto beans enriched with aromatic cumin, chili powder, and paprika, complemented by sautéed onions, garlic, and a zesty kick from fresh jalapeño and diced tomatoes. The slow cooker does all the heavy lifting, making it an easy yet deeply flavorful option for weeknight cooking. With minimal prep time and a rich, savory broth that combines water and vegetable stock, this dish is ideal for serving as a standalone bowl, a filling for tacos, or a vibrant side dish. Garnish with fresh cilantro to add a pop of color and brightness that perfectly balances the earthy spices. Whether you’re looking for a high-protein vegan option or a versatile meal builder, these zesty pinto beans are a satisfying choice.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:360 mins

Total Time:375 mins

Servings: 6

Ingredients

• 2 cups dried pinto beans
• 6 cups water
• 1 medium (chopped) yellow onion
• 4 cloves (minced) garlic cloves
• 1 can (14.5 ounces) canned diced tomatoes
• 1 medium (seeded and diced) jalapeño pepper
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (or to taste) black pepper
• 2 tablespoons (chopped, optional as garnish) fresh cilantro

Directions

Step 1

Rinse and sort the dried pinto beans to remove any debris. Soak the beans in a large bowl of water overnight, or for at least 8 hours.

Step 2

Drain and rinse the beans thoroughly to remove excess starch and set them aside.

Step 3

In a skillet, heat the olive oil over medium heat. Add the chopped yellow onion and sauté until softened, about 5 minutes.

Step 4

Add the minced garlic and diced jalapeño to the skillet. Sauté for an additional minute until fragrant.

Step 5

Transfer the sautéed onion, garlic, and jalapeño mixture to your slow cooker.

Step 6

Add the soaked and drained pinto beans, diced tomatoes (with their juice), vegetable broth, and 6 cups of water to the slow cooker.

Step 7

Stir in the ground cumin, chili powder, paprika, dried oregano, salt, and black pepper.

Step 8

Cover the slow cooker with its lid and set it to cook on low for 6-8 hours, or until the beans are tender and fully cooked.

Step 9

Once the beans are cooked through, taste and adjust the seasoning with additional salt or spices as needed.

Step 10

Serve the zesty pinto beans warm, garnished with freshly chopped cilantro if desired.

Nutrition Facts

Serving size	(2866.1g)

Amount per serving	% Daily Value*
Calories	1215.8

Total Fat 48.1g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 8.4g
Cholesterol 8.2mg	0%
Sodium 4953.1mg	0%
Total Carbohydrate 157.2g	0%
Dietary Fiber 50.6g	0%
Total Sugars 25.8g
Protein 47.2g	0%

Vitamin D 0IU	0%
Calcium 531.6mg	0%
Iron 16.0mg	0%
Potassium 3599.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.6%

Protein: 15.1%

Carbs: 50.3%