Thursday, November 22, 2012

Slow Cooker Spicy Beans

My FAVORITE meal as a kid was rice and beans. I loved it so much that I made special requests on my birthdays. Weird?  Probably. I was interesting.  Regardless, my mom made the best beans. I started out on a mission to re-create them, but ended up making something all of my own. Not ONLY did they turn out amazing... they were incredibly easy. See for yourself...

Slow Cooker Spicy Beans:

Makes: 6 cups cooked beans
Cook Time: 6 hrs
Prep Time: 8 hrs

  • 2  cups dry pinto beans
  • 1  yellow onion
  • 2  Serrano (or Jalapeno) pepper
  • 5  garlic cloves
  • 1  tsp cumin
  • 1  tsp chili powder
  • 1  tsp red pepper flakes
  • 1  tsp salt
  • 1/2  tsp ground black pepper
  • 1  tbsp fresh oregano or 1  tsp dried oregano
  • 6 cups water
Rinse the dry beans thoroughly. Pick out any beans that are cracked or split. Pour the beans into a bowl and cover them with water. Pick out any beans that float to the top. Let the beans sit for at least two hours. I normally let my beans soak overnight and throw them in the crockpot before work the next morning.

When the beans have soaked, pick out any that are cracked or split. Rinse the beans one more time. Place the beans, onion, serrano, oregano, spices, and cover with water (or vegetable broth) in the crockpot. Turn to high and let cook for six hours, or until tender.


These beans are great as a side dish, but personally I like making a bean, rice, cheese and avocado burrito or vegetarian taco bowl.  Enjoy!

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  1. Did you mean 2 "CUPS" of dry pinto beans?

    1. YES!!! Thank you for pointing that out. All fixed. :-)

  2. I do this all the time, but I don't soak the beans overnight, and they come out perfectly after 6 hours.It really works, and I live in an area with HARD, HARD water.

  3. These are the best tasting beans I've ever had! I've been eating them with Quinoa and they're just heavenly. Thanks so much for this lovely recipe. :)