Crock Pot Pinto Beans with Oregano and Lime

These crock pot pinto beans are seasoned with oregano and a zesty kick of lime. They are full of flavor and easy to throw together because your crock pot does the heavy lifting. Once you add all your ingredients, let the crock pot do its job and come back to a delicious meal. You can feel good about serving your family this recipe that is full of veggies, protein, fiber, and many vitamins and minerals.

Ingredients You'll Need for this Recipe

For the beans:

• 1 pound pinto beans
• 2 big tomatoes
• 1 red onion
• 2 garlic cloves
• 1 teaspoon cumin seeds
• 2 bay leaves
• 1 teaspoon salt 
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 3 cups vegetable stock or chicken stock (low sodium is best)
• 2 tablespoons olive oil

For the toppings/garnish (optional):

• Sliced avocado
• Diced red onion 
• Fresh herbs, such as cilantro, chives, or parsley
• Chili flakes
• Crumbled cheese, such as Mexican queso fresco or Greek feta
• Lime wedges

How to Make Crock Pot Pinto Beans with Oregano and Lime

Prep the veggies for the saute:

1. Peel and mince the garlic cloves.
2. Peel and dice the onion. 
3. Wash and chop the tomatoes into medium chunks.

Cook and top the pinto beans:

1. Heat the olive oil in the pan on medium-high heat. Fry the garlic and onion in the heated oil until golden and fragrant. 
2. Add the tomatoes and cook until they get soft and change color.
3. Season the mixture with the salt, black pepper, and oregano. 
4. Add the pinto beans, sauteed veggies, vegetable stock, cumin seeds, and bay leaves to the crock pot. 
5. Close the lid on the crock pot and cook on low for 8 hours. 
6. Serve with some sliced avocado, diced red onion, fresh herbs, chili flakes, crumbled cheese, and lime wedges.

How to Serve Crock Pot Pinto Beans

This hearty dish is versatile, so you can serve it in several ways. The most obvious way is to serve it in individual bowls with the toppings suggested. Set up a pinto bean station with the various toppings and let everyone build their own bowls. You could also ladle the pinto beans over a bed of rice or warm corn tortillas for a traditional take. These beans also pair well with grilled meats or fish, making them a fantastic side dish.

Tips & Variations for this Dish

For the best crock pot pinto beans, follow these tips and try out these variations:

• Rinse and sort the beans to remove any debris.
• If time allows, soak the beans overnight in cold water to reduce the cooking time. If you soak the beans, cook the beans on low for 5 to 6 hours or on high for 3 to 4 hours.
• Use a liner in your crock pot for easy clean-up.
• Experiment with different or additional herbs and spices for different flavors.
• Squeeze a bit of lime juice at the end to add a fresh, bright flavor.
• Use vegetable stock and vegan cheese to make the dish vegan and vegetarian-friendly. 
• Here are extra tips and variations to cater to different tastes and dietary needs:
• Introduce heat by adding a chopped jalapeno or a teaspoon of chili powder.
• For creamier beans, remove a cup of beans after they are done, mash them, and then stir them back into the pot.
• Stir in a cup of corn and a diced bell pepper for a Tex-Mex version.

How to Store Leftovers

To store leftovers, allow the beans to cool to room temperature then transfer them into an airtight container. Store them in the refrigerator for up to 5 days. When you are ready to enjoy the beans again, reheat them on the stove over low heat or in the microwave. You may want to add a bit of water or stock to prevent them from drying out. These pinto beans are also freezer-friendly. Freeze them in airtight containers for up to 6 months. Thaw overnight in the refrigerator before reheating.

More Bean Recipes

• One-Pot Broccoli, Sun-Dried Tomato Pasta with White Beans
• The Easiest Refried Black Beans
• Easy Pinto Beans
• Homemade Baked Beans

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