Ingredients
Main Ingredients
- 1 large yellow onion, diced (2 cups)
- 4 cloves garlic, minced (about 1½ tablespoons)
- 1 jalapeño pepper, stem and seeds removed, diced (optional)
- 1 lb dry pinto beans
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- 1½ quarts (6 cups) chicken broth (or use vegetable broth for vegan/vegetarian)
- 2 tablespoons avocado oil or olive oil
Optional Toppings
- Shredded cheddar or Mexican blend cheese
- Crumbled queso fresco
- Sliced green onions
- Sliced jalapeño
- Chopped fresh cilantro
Instructions
- Prepare the slow cooker base: Place the diced onion, minced garlic, and diced jalapeño (if using) in the bottom of a large slow cooker.
- Add beans and seasonings: Rinse the dry pinto beans under running water without soaking. Add the rinsed beans to the slow cooker along with smoked paprika, ground cumin, salt, and black pepper.
- Add broth and stir: Pour the chicken or vegetable broth over the ingredients in the slow cooker and gently stir to combine.
- Cook the beans: Cover the slow cooker and cook on LOW for 10 hours or on HIGH for 6 hours, until the beans are tender.
- Mash the beans: Use a slotted spoon to transfer the cooked beans and aromatics to a large bowl, leaving the liquid behind. Add 1 cup of the reserved cooking liquid to the bowl along with the avocado or olive oil. Mash with a potato masher or fork to your desired texture—slightly chunky or creamy.
- Adjust seasoning and serve: Taste and add additional salt if needed. Garnish with your choice of toppings such as cheese, sliced jalapeño, green onions, or fresh cilantro. Serve warm.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Notes
- For vegan or vegetarian option, use vegetable broth instead of chicken broth.
- No need to soak the beans beforehand; rinsing is sufficient.
- Mashing the beans with some liquid and oil creates a creamy texture while keeping some beans intact for texture.
- Adjust the spiciness by adding or omitting the jalapeño pepper and seeds.
- Leftover beans can be reheated on the stove or in the slow cooker on the warm setting.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Vegetarian
