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:
- Peel and mince the garlic cloves.
- Peel and dice the onion.
- Wash and chop the tomatoes into medium chunks.
Cook and top the pinto beans:
- Heat the olive oil in the pan on medium-high heat. Fry the garlic and onion in the heated oil until golden and fragrant.
- Add the tomatoes and cook until they get soft and change color.
- Season the mixture with the salt, black pepper, and oregano.
- Add the pinto beans, sauteed veggies, vegetable stock, cumin seeds, and bay leaves to the crock pot.
- Close the lid on the crock pot and cook on low for 8 hours.
- 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
Crock Pot Pinto Beans with Oregano and Lime
Super flavorful and easy pinto beans made in the crockpot.
- Prep Time: 10 minutes
- Cook Time: 8 h 15 minutes
- Total Time: 49 minute
- Yield: 4 servings 1x
- Category: Side dishes /crockpot-slow cooker dishes
- Cuisine: Italian
Ingredients
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1 pound of pinto beans
-
2 big tomatoes
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1 red onion
-
2 garlic cloves
-
1 teaspoon cumin seeds
-
2 bay leaves
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1 teaspoon salt
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1 teaspoon black pepper
-
1 teaspoon dried oregano
-
3 cups vegetable stock or chicken stock (low sodium preferably)
-
2 tablespoons olive oil
Garnish ideas: (optional)
-
Sliced avocado
-
Diced red onion
-
Fresh herbs of your liking like cilantro, chives, parsley…
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A sprinkle of chili flakes for an additional kick.
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Some crumbled cheese like Mexican queso fresco or Greek fetta cheese.
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Some lime wedges for an additional tangy kick.
Instructions
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Start by prepping the veggies for the sautee:
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Peel and mince finely the garlic cloves
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Peel and dice finely the onion
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Wash and chop roughly the tomatoes.
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In the pan add the olive oil and fry the garlic and onion on medium-high heat. Cook until golden and fragrant.
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Add the tomatoes to the pan and cook until they get soft and change color. Season with salt, pepper, and oregano.
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In the slow cooker add the beans, the sauteed veggies, and the vegetable stock. Add also the bay leaves and the cumin.
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Close and let cook on low for 8 hours.
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Serve with some sliced avocado, chili flakes, crumbled cheese (Mexican queso fresco, or feta cheese), and some fresh herbs like cilantro, parsley, or chives.
Notes
Usually, it’s more recommended to soak the beans overnight, so the cooking time gets considerably shorter and also to get rid of some of the antinutrients they have. In case you soak them before cooking, it will only take 5-6 hours on low or 3-4 hours on high.
The results are the same with the presoaking or not, I recommend soaking pre-soaking them but sometimes can happen that you forget this step, however it’s absolutely possible to cook them without soaking.
They are soft, full of flavor, and very earthy. A fantastic meal for the colder days of autumn and winter.
Very meal prep friendly and can stay in the fridge for up to 5 days in a sealed container or in the freezer for up to 6 months.
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