Looking for a fiery side dish? Spice it up with these slow cooked Southwestern pinto beans.
Southwestern Pinto Beans
- Prep Time 2 hr 0 min
- Total 12 hr 30 min
- Servings 7
- Ingredients 12
Ingredients
- 4 cups water
- 1 cup dried pinto beans, sorted and rinsed
- 1 cup water
- 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
-
Step1Heat 4 cups water and the beans to boiling in 2-quart saucepan; reduce heat to low. Cover and simmer 2 hours.
-
Step2Drain beans. Mix beans, 1 cup water and the remaining ingredients except salt and tomato paste in 3 1/2- to 4-quart slow cooker.
-
Step3Cover and cook on low heat setting 10 to 12 hours or until beans are tender.
-
Step4Stir in salt and tomato paste. Cover and cook on low heat setting 15 to 30 minutes or until thoroughly heated. If bean mixture becomes too thick, stir in up to 1/4 cup hot water, 1 tablespoon at a time, until desired consistency.
Nutrition
70
Calories
0g
Total Fat
3g
Protein
14g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 70
- Calories from Fat
- 0
- Total Fat
- 0g
- Saturated Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 900mg
- Total Carbohydrate
- 14g
- Dietary Fiber
- 4g
- Protein
- 3g
% Daily Value*:
- Iron
- 6%
- 6%
Exchanges:
1 Starch;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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