Ingredients
Scale
- 1 pound dried pinto beans rinsed and sorted
- 1 medium onion finely diced
- 1 –2 jalapeño peppers seeded and minced
- 4 cloves garlic minced
- 1 14.5 oz can fire-roasted diced tomatoes, undrained
- 4 cups vegetable or chicken broth
- 2 cups water more as needed
- 1 tablespoon taco seasoning optional
- salt to taste optional
Instructions
- Combine beans, onion, jalapeño, garlic, diced tomatoes (with juice), broth, and water in a 6-quart slow cooker.
- Cover and cook on low for 8-10 hours or high for 4-5 hours until beans are tender.
- Drain most of the cooking liquid into a bowl, reserving it for later use.
- Using an immersion blender or potato masher, mash the beans in the slow cooker until smooth, adding reserved liquid to achieve desired consistency.
- Taste and adjust seasoning by adding taco seasoning and salt, and blend or mash again to combine.
- Serve warm as a side dish, in tacos, or as a topping for tostadas.
Notes
For a creamier texture, blend the beans longer.
Adjust the heat of the dish by varying the amount of jalapeño used.
Store leftovers in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours
- Category: Sides
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 500mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg