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Slow-Cooker Zesty Pinto Beans

Betty Crocker Kitchens
Updated Jun 14, 2010
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A simple can of tomatoes with green chiles gives a spirited kick to pinto beans cooked slow with ham, garlic, and brown sugar.

Slow-Cooker Zesty Pinto Beans

  • Prep Time 30 min
  • Total 12 hr 0 min
  • Servings 12
  • Ingredients 10
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Ingredients

  • 1 (16-oz.) pkg. (3 1/4 cups) dried pinto beans, sorted, rinsed
  • 2 cups water
  • 1 cup chopped onions (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-oz.) can diced tomatoes with green chiles, undrained

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    Cover; cook on low setting for 8 hours.
  • Step 
    4
    Add tomatoes; mix well. Cover; cook an additional 1 to 2 hours or until beans are tender.

Nutrition

125 Calories
1g Total Fat
9g Protein
28g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1/2 Cup
Calories
125
Calories from Fat
10
Total Fat
1g
2%
Saturated Fat
0g
0%
Cholesterol
5mg
2%
Sodium
240mg
10%
Total Carbohydrate
28g
9%
Dietary Fiber
8g
32%
Sugars
5g
Protein
9g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
16%
16%
Exchanges:
1 Starch; 1 Very Lean Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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