Slow Cooker Pinto Beans with Green Chile and Beef
Introduction
Slow Cooker Pinto Beans with Green Chile and Beef is a hearty, flavorful dish that combines tender pinto beans, savory beef, and the smoky heat of green chiles. This one-pot meal is slow-cooked to perfection, allowing the flavors to meld and develop over time. Perfect for busy days or cozy nights, this dish can be served as a main course with cornbread or tortillas, or as a side for Tex-Mex-inspired meals.
Ingredients
For the Base:
• 1 lb (450 g) dried pinto beans, rinsed and soaked overnight
• 1 lb (450 g) ground beef (or chuck roast, diced)
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 cups chicken or beef broth
• 1 cup water (add more as needed)
For Flavor:
• 1 (4 oz) can diced green chiles (mild or hot, based on preference)
• 1 (14 oz) can diced tomatoes
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chili powder (optional for extra heat)
• 1 tsp dried oregano
• Salt and pepper to taste
Optional Add-Ins and Garnishes:
• 1 cup frozen or canned corn (optional)
• 2 tbsp chopped fresh cilantro
• 1 lime, cut into wedges
• Shredded cheese (cheddar or Monterey Jack)
• Sour cream
Instructions
Preparation:
1. Soak the Beans: Rinse the dried pinto beans and soak them in water overnight. Drain and set aside.
2. Brown the Beef: In a skillet, cook the ground beef over medium heat until browned. If using diced chuck roast, sear the pieces until caramelized. Drain excess fat.
Slow Cooking:
1. In a slow cooker, combine the soaked pinto beans, browned beef, diced onion, garlic, green chiles, diced tomatoes, chicken broth, and water.
2. Add cumin, smoked paprika, chili powder (if using), oregano, salt, and pepper. Stir well to combine.
3. Cover and cook on low for 8-10 hours or high for 4-6 hours, until the beans are tender and the flavors have melded.
Finishing Touches:
1. If the mixture is too thick, add additional water or broth to reach your desired consistency.
2. Stir in frozen or canned corn (if using) during the last 30 minutes of cooking.
3. Taste and adjust seasoning with salt, pepper, or lime juice.
Serving:
1. Serve in bowls with fresh cilantro, a dollop of sour cream, shredded cheese, and lime wedges.
2. Pair with warm tortillas, cornbread, or a side of rice.
History of the Dish
Beans have been a staple in Latin American and Southwestern cuisines for centuries, valued for their versatility and nutritional value. Green chiles are a hallmark of Southwestern and Mexican cooking, particularly in New Mexico, where Hatch chiles are celebrated. This dish reflects the fusion of these traditional ingredients, adapted for the convenience of modern slow cookers.
Benefits of the Dish
1. High in Protein and Fiber: Pinto beans and beef make this meal highly nutritious, supporting digestion and muscle health.
2. Rich in Antioxidants: Tomatoes and green chiles are excellent sources of vitamins A and C.
3. Budget-Friendly: Using dried beans and affordable cuts of beef makes this dish economical.
4. Versatile and Filling: Can be served as a standalone dish or paired with other meals.
Formation of the Recipe
The dish is layered with flavor, starting with a base of beans and beef, enhanced by aromatic spices and the smoky, tangy notes of green chiles. Slow cooking allows the ingredients to break down and infuse, resulting in a deeply satisfying and cohesive dish.
Nutritional Information (Per Serving)
• Calories: ~350
• Protein: 22g
• Carbohydrates: 35g
• Fat: 12g
• Fiber: 12g
• Sodium: 600mg
Conclusion
Slow Cooker Pinto Beans with Green Chile and Beef is a warm and comforting meal that’s easy to prepare and rich in flavor. Whether you’re feeding a crowd or meal-prepping for the week, this dish brings the perfect balance of taste, nutrition, and convenience.
For Lovers
This dish is perfect for couples who want to savor a comforting and cozy meal together. Its slow-cooked warmth is ideal for chilly evenings, and preparing it ahead gives you more time to enjoy each other’s company. The smoky green chiles and tender beef create a dish full of love and flavor, making it perfect for a romantic, laid-back dinner.
Let me know how it turns out, or if you’d like tips on variations!