Slow Cooker Pinto Beans with Mexican Spices

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Hearty pinto beans slow-cooked with onions, garlic, and smoky spices for a comforting and authentic Mexican side. This mexican-inspired cinco de mayo ready in about 495 minutes pairs rinsed dried pinto beans, large, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, rinsed dried pinto beans
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 6 cups chicken broth
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 bay leaf
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Step 1: In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 large diced yellow onion and sauté for 5 minutes until softened and translucent. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Transfer the onion and garlic mixture to a slow cooker. Add 1 lb rinsed dried pinto beans, 6 cups chicken broth, 1 tsp dried oregano, 1 tsp ground cumin, and 1 bay leaf. Stir to combine.
3. Step 3: Cover and cook on low for 8-9 hours or on high for 4-5 hours until the beans are tender and creamy. Remove the bay leaf and season with 1 1/2 tsp salt and 1/2 tsp black pepper, stirring well before serving.