Prep 30 mins
Cook 12 hrs
Great recipe for the crockpot.
- 1 (16 ounce) bag dried pinto beans, sorted and rinsed (3-1/4 cups)
- 2 cups water
- 1 cup chopped onion (2 medium)
- 1⁄2 cup finely chopped cooked ham
- 2 garlic cloves, minced
- 2 tablespoons brown sugar
- 1 tablespoon chili powder
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon salt
- 1 (14 1/2 ounce) candiced tomatoes and green chilies, undrained
- In large saucepan, combine beans and 10 cups water. Bring to a boil. Reduce heat to medium-low, simmer 1 to 1-1/2 hours or until beans are tender but still firm, stirring occasionally.
- Drain beans, discarding water. Place beans in 3-1/2 to 4 quart slow cooker. Add 2 cups water and all remaining ingredients except tomatoes; mix well.
- Cover; cook on Low setting 8 hours.
- Add tomatoes; mix well. Cover; cook 1 to 2 hours longer or until beans are tender.
These beans were great! The flavor is just spicy enough and they are comforting and filling. We enjoyed them over rice and they made a great lunch the next day. I will use this recipe often.
I found this recipe because I went searching for recipes that used bagged pinto beans, as I accidentally ordered the 16oz bag instead of a 16oz can from my online grocery. This was really inexpensive and fed my bf and me for 2 hearty meals. I only used approx 8 oz of the beans, could only find a 10.5oz of the tomatoes and green chilies (I used Rotel), used turkey ham and increased this to nearly 3 cups chopped ham because I wanted to make a main meal out of it instead of a side. I used Jennie'O Turkey Ham. I kept the rest of the ingredients the same amount. I ran out of patience and cooking time (my bad planning as I didn't even get the partially cooked beans into the crockpot until after 12:30pm) so even after kicking this up on high for the last hour and a half, instead of keeping on low, the beans were still not fully tender. Oh, but what a lovely flavor! My bf hadn't had turkey ham before and I'd had it once a while back, it soaked up the flavor and was so tasty in this. The broth left from the cooking liquid made this almost like a ham and bean type soup. We both had 3rd helpings. After this sat in the fridge for several days, I reheated on the stove on medium for 45 mins to cook down some of the liquid and get the beans more tender. We both agree this is much better after it sits. Zesty, flavorful, delicious. I will make this again, and get my timing right this time. We were both impressed, thanks for this recipe carolinafan. Yours is offically my second crock pot recipe I've tried (i.e. second ever made). :)
So simple, so satisfying and just what you'd expect zesty pintos to taste like. Mine took the full 10 hours to finish. The now-frozen leftovers are going to be great as a topping for sausages, tortilla filling or base of a terrific chili. The seasonings seemed just right to us.