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Southwestern Pinto Beans
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Prep Time:
2 hours
Total Time:
12 hours 30 minutes
Fiery slow-cooked Southwestern pinto beans - a spicy side dish sure to impress!
Ingredients:
  • 4 cups water
  • 1 cup dried pinto beans, sorted and rinsed
  • 1 medium stalk celery, sliced (1/2 cup)
  • 1 medium carrot, chopped (1/2 cup)
  • 1 medium onion, chopped (1/2 cup)
  • 2 cloves garlic, finely chopped
  • 1 tablespoon chopped chipotle chilies in adobo sauce (from 7-ounce can)
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano leaves
  • 2 teaspoons salt
  • 1 can (6 ounces) tomato paste
Instructions:
  • Bring 4 cups of water and beans to a boil in a 2-quart saucepan. Lower the heat, cover, and simmer for 2 hours.
  • Drain the beans and combine them with 1 cup of water and all remaining ingredients, except for the salt and tomato paste, in a 3 1/2- to 4-quart slow cooker.
  • Slow cook on low heat for 10 to 12 hours until the beans are tender.
  • Mix in salt and tomato paste, then simmer on low heat for 15 to 30 minutes until heated through. If the bean mixture thickens too much, gently stir in hot water, 1 tablespoon at a time, until reaching the desired consistency.

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