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Home » Beef » Slow Cooker Pinto Beans and Beef

Slow Cooker Pinto Beans and Beef

by Sarah Olson on December 30, 2016 | Updated November 4, 2020 19 Comments

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Do you love homemade pinto beans? Then you will LOVE this Slow Cooker Pinto Beans and Beef.

all done cooking pinto beans and beef with a wooden ladle in it.

Hello! This Slow Cooker Pinto Beans and Beef recipe will not disappoint. I did not go the chili route when seasoning this, I did a mild seasoning just to bring out the flavor of the beans and beef. I love homemade pinto beans, especially if they are creamy. When cooking pinto beans on the stove-top they end up being creamy, because of the stirring that the stove-top beans require. To get this creamy effect in the slow cooker I take out a cup or more of beans after they are done cooking and put them in a bowl, I mash them up, them stir them back into the rest of the beans, problem solved!

If you plan on making these beans be sure to read that the pinto beans need to be soaked overnight, doing this will help the beans get nice and tender during the cooking the next day. If you forget to soak, it would be best to do a quick soak method before adding the beans to the slow cooker, you can see how to do that here.

cooked pinto beans on a wooden ladle in  a slow cooker

This meal doesn’t need much for serving after it’s done cooking. Just tortilla chips and Monterey Jack cheese was a great match for our tastes.

3 bowls of pinto beans and beef
all done cooking pinto beans and beef with a wooden ladle in it.

My mom and grandma can make the best pot of pinto beans on the stove, me not so much. When I cook pinto beans on the stove I seem to forget about them and they burn. The slow cooker is the way to go for me when cooking beans. If you cook with beans often I suggest you look into Rancho Gordo Beans, I ordered a large shipment of unique beans and can’t wait to make more recipes like this one. I plan to make a cassoulet soon, I’ll let you know how it turns out.

I hope you enjoy this recipe!  I will be back next week with more recipes. Have a good weekend!

cooked pinto beans on a wooden ladle in  a slow cooker

Slow Cooker Pinto Beans and Beef

5 from 6 votes
Humble ingredients, pinto beans and beef, create an amazing bowl of comfort food.
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Keyword: Pinto Beans and Beef
Prep Time: 8 hours 25 minutes
Cook Time: 10 hours
Total Time: 18 hours 25 minutes
Servings: 8
Calories: 562kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker- 6 quart or larger

Ingredients:

  • 1 lb. dried pinto bean beans see directions for soaking overnight
  • 3 lbs. beef chuck roast
  • 2 Tbsp. vegetable oil
  • 3 beef bouillon cubes
  • 1 poblano pepper diced
  • 1 cup red onion diced
  • 2 tsp. garlic minced
  • 2 bay leaves
  • 1/2 tsp. pepper
  • 1 tsp. dried oregano
  • 1/4 tsp. cumin
  • 1/8 tsp. cayenne pepper
  • 1 cup beer can use additional water instead
  • 4 cups water
  • 1/8 tsp. salt to taste; add at the end

Options for Serving

  • tortilla chips
  • Monterey Jack cheese shredded
US Customary – Metric

Instructions:

Preparing the Beans

  • The night before you are ready to cook this, add the pinto beans to the slow cooker.
  • Cover with a few inches of water.
  • Do not turn on the slow cooker, let the beans soak overnight in the water.

Preparing the Beans and Beef

  • In the morning drain the water off the pinto beans.
  • In a large skillet set over medium-high heat, add the oil.
  • Once hot, brown the chuck roast on all sides. Set aside.
  • Add the beef bouillon cubes, poblano pepper, onion, garlic, bay leaves, pepper, oregano, cumin, and cayenne pepper to the slow cooker.
  • Pour in the water and beer, stir.
  • Add in the browned beef.
  • Cover and cook on LOW for 10 hours without opening the lid during the cooking time.
  • When the cooking time is up, remove the bay leaves and discard.
  • Remove the chuck roast, shred and discard fat. Set aside for a moment.
  • Degrease the pinto beans by laying paper towels over the top of the beans, and pull up quickly. Discard the paper towels.
  • Take about 1 cup of the beans and some broth out into a small bowl, using a fork or a potato masher, mash up those beans, add them back into the slow cooker with the rest of the beans.
  • Add the shredded meat back in, stir well.
  • Season with salt to taste.
  • Serve with tortilla chips and shredded Monterey Jack cheese.

Nutrition:

Calories: 562kcal | Carbohydrates: 40g | Protein: 46g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 117mg | Sodium: 550mg | Potassium: 1424mg | Fiber: 10g | Sugar: 3g | Vitamin A: 90IU | Vitamin C: 17mg | Calcium: 108mg | Iron: 7mg
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker
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    Filed Under: Beef, Dinner, Soups Tagged With: beef, Crock pot, dinner, pinto beans, slow cooker

    Comments

    1. Rick says

      September 4, 2020 at 7:20 am

      5 stars
      After you mash the cup of beans and replace back to the slow cooker, how long to slow cook until the beans get creamy.

      Reply
      • Sarah Olson says

        September 4, 2020 at 7:50 am

        The mashed beans are what make the sauce creamy. If your beans need to be softened more I’d cook 1-2 hours more.

        Reply
    2. wendell shirk says

      September 3, 2020 at 9:10 am

      Do you have a low or no salt version. Love pinto beans, just cannot eat salt. Thank You, Wendell

      Reply
      • Sarah Olson says

        September 3, 2020 at 10:41 am

        Hi Wendell, I would leave out the bouillon cubes. Possibly try Mrs. Dash seasoning packet such as chili or taco. Or another salt free seasoning.

        Reply
    3. Mary says

      June 29, 2020 at 8:18 pm

      I think I’d like to try this with a small brisket roast

      Reply
    4. Grace says

      June 16, 2020 at 5:33 am

      Can I use pork shoulder roast instead of the beef chuck roast?

      Reply
      • Sarah Olson says

        June 16, 2020 at 6:49 am

        I think that would work fine. Be sure to degrease the beans before serving by laying a paper towel over the top and removing quickly.

        Reply
    5. Susan says

      June 3, 2020 at 4:12 pm

      What kind of beer?

      Reply
      • Sarah Olson says

        June 3, 2020 at 4:46 pm

        I used Bud Light, though you can use anything you like.

        Reply
      • Anonymous says

        September 3, 2020 at 7:35 am

        Bud Zero

        Reply
    6. Cynthia Joseph says

      April 25, 2020 at 10:41 am

      Hello Sarah: I want to make this pinto bean and beef recipe, what type of poblano pepper do you suggest, Fresh or Dried? It look delicious!

      Reply
      • Sarah Olson says

        April 25, 2020 at 12:09 pm

        I use fresh, though if you are used to cooking with dried, that will work fine.

        Reply
    7. Mike says

      June 3, 2019 at 2:07 pm

      I only had ground beef on hand and a can of broth. For peppers I had some jalapeños I used in pickling, so in those went. Added a few drops of liquid smoke. Followed the rest of recipe as written. Can’t wait for it to finish…

      Reply
    8. Jacque Balderas says

      April 13, 2018 at 11:31 am

      Even if you don’t add the meat — this is the best recipe for beans! The flavor is amazing. I’ve done these beans with venison, with a ham hock or just plain beans. This is the recipe I will be using from now on! I always get compliments on how great they are. Thank you for such a great recipe!

      Reply
      • Sarah Olson says

        April 13, 2018 at 11:49 am

        So happy you like it Jacque. I will have to try with other meats.

        Reply
    9. Daniel says

      December 12, 2017 at 6:02 pm

      How many carbs ? My 8 yr. old daughter is type 1 diabetic, i must compensate the catbs for insulin..

      Reply
    10. Daisy says

      March 2, 2017 at 1:27 am

      This Pinto Beans and Beef soup sounds and look delish. Have to try. Funny, but all these decades and it never ever occurred to me to use beef (Mama always used ham). Love anything beef. Bet a couple of slices of hot buttered fried cornbread would complete it!

      Reply
      • Sarah Olson says

        March 2, 2017 at 6:15 am

        oh yes, corn bread would be great with this!

        Reply
    11. Gwen says

      December 31, 2016 at 9:30 am

      Ohhh…I’ve had something like these as a side at a steakhouse. They were awesome! Thanks for the recipe 🙂

      Reply

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