Description
Hearty slow cooker pinto beans with green chile and beef bring southwestern comfort to your dinner table. Robust flavors meld together, creating a satisfying meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 lb (450 g) lean ground beef
Beans and Vegetables:
- 2 cups (400 g) dried pinto beans, rinsed and sorted
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 (4 oz / 113 g) can diced green chiles
- 1 (14.5 oz / 400 g) can diced tomatoes
Spices and Seasonings:
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Liquid:
- 4 cups (1 liter) beef or chicken broth
- 1 cup (240 ml) water
Garnish:
- ¼ cup (10 g) chopped cilantro
Instructions
- Heat a skillet over medium flame and thoroughly brown the ground beef, ensuring a rich, caramelized exterior. Incorporate finely diced onions and crushed garlic, sautéing until the onions become translucent and aromatic.
- Carefully transfer the seasoned beef mixture into the slow cooker, creating a flavorful base layer. Gently fold in freshly rinsed pinto beans, vibrant green chiles, and a harmonious blend of cumin, chili powder, smoked paprika, salt, and black pepper.
- Pour beef broth into the slow cooker, creating a luxurious liquid bath for the ingredients. Stir thoroughly, guaranteeing every bean and meat morsel is submerged and will absorb maximum flavor during cooking.
- Secure the slow cooker lid and set to low temperature. Allow the mixture to simmer and meld for 6-8 hours, transforming the pinto beans into a tender, rich delicacy. For time-pressed cooks, high setting can expedite the process to 4-5 hours.
- Upon completion, conduct a careful taste test. Calibrate seasonings by adding additional spices, salt, or pepper to elevate the dish’s overall complexity and depth.
- Present the hearty creation alongside warm tortillas, fluffy rice, or golden cornbread. Enhance the visual appeal and flavor profile by garnishing with fresh cilantro, melted cheese, or a creamy sour cream dollop.
Notes
- Swap ground beef with lean turkey or plant-based crumbles for a lighter, heart-healthy version that reduces saturated fat and calories.
- Soak dried pinto beans overnight to reduce cooking time and improve digestibility, cutting down potential gas-inducing effects.
- Use low-sodium beef broth or replace with vegetable broth to control salt intake, making the dish more kidney-friendly and diet-conscious.
- Add a splash of apple cider vinegar or squeeze of lime juice at the end to brighten flavors and enhance the overall taste profile without adding extra calories.
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) or 56 hours (high)
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 10 g
- Protein: 25 g
- Cholesterol: 70 mg