I was amazed by how my slow cooker pinto beans blended smoky bacon, jalapeño, and garlic in a long simmer. This recipe channels traditional Texas flavors, reminiscent of the best slow cooker pinto beans available. I invite you to discover its full intrigue and relish every vibrant, complex note.

Jump to Recipe

I’ve been experimenting with a slow cooker recipe that’s all about bold, honest flavors and this Traditional Tejano Pinto Beans recipe really delivers. I start by rinsing 1 lb of dried pinto beans and set them aside while I crisp up 4 slices of bacon.

The sizzle of bacon combined with roughly chopped yellow onions and minced garlic fills the kitchen with a unique aroma that’s hard to resist. I even add a chopped jalapeño for that bit of unexpected heat and throw in 2 bay leaves along with ground cumin for an extra layer of flavor.

With 6 cups of water, salt, and black pepper, each ingredient comes together perfectly after a long slow-cook. This isn’t your usual side dish, it reminds me of some traditional Texas recipes that bring out that Mexican inspired taste, similar to what you’d expect from top recipes on Pinterest.

I really think you should give it a try if you’re aiming for a fresh twist on classic pinto beans. Enjoy and let me know what you think!

Why I Like this Recipe

1. I really love how this recipe makes me feel cozy and homey, like a warm Texan dinner right in my own kitchen.
2. The bacon adds this amazing smoky flavor that just makes everything better even if sometimes its a little too much.
3. I dig that it’s super simple to whip up in the slow cooker and doesn’t take a ton of active cooking time, which is great on busy days.
4. The kick from the jalapeño and spices kinda reminds me of fun family cookouts, even if there’s a few extra seeds here and there when I’m feelin adventurous.

Ingredients

Print Recipe (No Advertisments)

Pinto Beans: Great source of protein and fiber, makin the dish hearty and filling.
Bacon: Adds smoky flavor and crisp texture but also boosts calories a bit.
Yellow Onion: Provides a sweet and savory base for the stew, enhancing aroma well.
Garlic: Gives a punch of flavor and helps keep your heart healthy sometimes.
Jalapeño Pepper: Brings heat and zest, its spicy kick tingles your taste buds.
Cumin: Adds earthy warmth and ties all flavors together nicely in each bite.
Bay Leaves: Infuse a subtle herbal note that elevates the meal’s aroma and flavor.

Ingredient Quantities

1 lb dried pinto beans (rinsed and sorted, don’t leave any bad ones)

4 slices bacon, chopped into little pieces

1 medium yellow onion, roughly chopped

3 cloves garlic, minced (or crushed if you prefer)

1 jalapeño pepper, seeded and chopped (you can leave some seeds if you like extra heat)

2 bay leaves

1 tsp ground cumin

6 cups water

1 tsp salt (adjust more or less as needed)

1/2 tsp black pepper

How to Make this

Print Recipe (No Advertisments)

1. First, rinse the pinto beans and sort them out to make sure you dnt leave any bad ones behind.

2. Next, heat a pan over medium heat and add the bacon pieces until they get crispy; then remove them but leave about a tablespoon of bacon fat in the pan.

3. Add the roughly chopped yellow onion, minced garlic and chopped jalapeño to the pan and cook for about 3-4 minutes until the onions are slightly soft.

4. Transfer the browned bacon, onions, garlic and jalapeño along with any bacon fat to your slow cooker.

5. Add the rinsed beans, 2 bay leaves, and the ground cumin into the slow cooker.

6. Pour in 6 cups of water and give everything a good stir so the flavors mix well.

7. Sprinkle with 1 tsp salt and 1/2 tsp black pepper but keep in mind you can adjust the salt later if needed.

8. Cover the slow cooker and cook on low for about 8 hours or on high for around 5 hours until the beans are soft.

9. Once done, remove the bay leaves and taste, adding extra salt or pepper if you feel like it.

10. Serve hot and enjoy your delicious traditional Texan pinto beans.

Equipment Needed

1. A colander to rinse and sort the beans
2. A large frying pan to cook the bacon and soften the vegetables
3. A slow cooker to mix all the ingredients and let them cook slowly
4. A cutting board for chopping the onion, garlic, and jalapeño
5. A sharp knife to cut the bacon, onion, and pepper
6. A spatula or wooden spoon for stirring the vegetables and bacon fat
7. Measuring spoons for the salt, black pepper, and cumin
8. A measuring cup for the water

FAQ

Q: Do I need to soak the beans before cooking? A: Nah, you dont really have to soak them first. They cook fine straight from the bag in the slow cooker.

Q: Can I skip the bacon if Im not a fan? A: Yes, you can leave out the bacon if you want, but it does add a bunch of flavor. You might wanna add a little extra seasoning if you do.

Q: What if I prefer a spicier dish? A: You can definitely leave in some of the jalapeño seeds or add another spicy pepper. Adjust to your taste!

Q: How long should I cook these beans in a slow cooker? A: They usually take about 7 to 8 hours on low or 4 to 5 hours on high. Just check to make sure theyre soft enough before serving.

Q: Can I make this recipe on the stove instead? A: Yep, you can simmer them on the stovetop for around 2 hours. Keep an eye on them so they dont stick or burn.

Q: What sides work well with these beans? A: Theyre super versatile, so serve em with rice, cornbread, or a simple salad. Enjoy!

Traditional Tejano Pinto Beans (Slow Cooker) From The Food Charlatan Recipe Substitutions and Variations

If you dont have bacon on hand, you could use turkey bacon or even a good quality smoked sausage to get that savory flavor.
You can swap out the yellow onion for a red or white one if thats all you got, tho the taste might be a bit different.
If you’re looking for a hotter kick than jalapeño offers, try serrano peppers instead.
And if you dont have ground cumin, mix a bit of chili powder with a pinch of paprika as a quick substitute.

Pro Tips

1. If you have time, soak your beans overnight in cold water so they cook faster in the slow cooker and might be easier on your stomach later.
2. Try crisping the bacon a little more than the instructions say if you like extra crunch then sprinkle some on top when serving for a fun texture twist.
3. Don’t be scared to adjust the jalapeño heat to your taste, sometimes leaving a few seeds or even adding another pepper can really kick things up a notch.
4. For an extra burst of flavor, finish the dish with a squeeze of fresh lime or a handful of chopped cilantro right before serving, it really brings everything together.

Traditional Tejano Pinto Beans (Slow Cooker) From The Food Charlatan Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

200

kcal

Equipment: 1. A colander to rinse and sort the beans
2. A large frying pan to cook the bacon and soften the vegetables
3. A slow cooker to mix all the ingredients and let them cook slowly
4. A cutting board for chopping the onion, garlic, and jalapeño
5. A sharp knife to cut the bacon, onion, and pepper
6. A spatula or wooden spoon for stirring the vegetables and bacon fat
7. Measuring spoons for the salt, black pepper, and cumin
8. A measuring cup for the water

Ingredients

1 lb dried pinto beans (rinsed and sorted, don’t leave any bad ones)
4 slices bacon, chopped into little pieces
1 medium yellow onion, roughly chopped
3 cloves garlic, minced (or crushed if you prefer)
1 jalapeño pepper, seeded and chopped (you can leave some seeds if you like extra heat)
2 bay leaves
1 tsp ground cumin
6 cups water
1 tsp salt (adjust more or less as needed)
1/2 tsp black pepper

Directions

First, rinse the pinto beans and sort them out to make sure you dnt leave any bad ones behind.
Next, heat a pan over medium heat and add the bacon pieces until they get crispy; then remove them but leave about a tablespoon of bacon fat in the pan.
Add the roughly chopped yellow onion, minced garlic and chopped jalapeño to the pan and cook for about 3-4 minutes until the onions are slightly soft.
Transfer the browned bacon, onions, garlic and jalapeño along with any bacon fat to your slow cooker.
Add the rinsed beans, 2 bay leaves, and the ground cumin into the slow cooker.
Pour in 6 cups of water and give everything a good stir so the flavors mix well.
Sprinkle with 1 tsp salt and 1/2 tsp black pepper but keep in mind you can adjust the salt later if needed.
Cover the slow cooker and cook on low for about 8 hours or on high for around 5 hours until the beans are soft.
Once done, remove the bay leaves and taste, adding extra salt or pepper if you feel like it.
Serve hot and enjoy your delicious traditional Texan pinto beans.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.