Slow Cooker Pinto Beans with Green Chile and Beef

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Slow Cooker Pinto Beans with Green Chile and Beef

This hearty, flavorful dish combines tender beef, creamy pinto beans, and the warmth of green chile spices for a soul-satisfying meal. Perfect served with tortilla chips and melted cheese, this dish is a comforting, crowd-pleasing dinner!

Ingredients

For the Dish:

  • 1 lb. dried pinto beans (soaked overnight; see instructions)
  • 3 lbs. beef sirloin, cut into large chunks
  • 2 Tbsp. vegetable oil
  • 3 beef bouillon cubes
  • 1 poblano pepper, diced
  • 1 cup red onion, diced
  • 2 tsp. garlic, minced
  • 2 bay leaves
  • 1/2 tsp. black pepper
  • 1 tsp. dried oregano
  • Green chile (to taste, diced or in sauce form)
  • 1/4 tsp. ground cumin
  • 1/8 tsp. cayenne pepper
  • 1 cup beer (or substitute with water)
  • 4 cups water
  • 1/8 tsp. salt (adjust to taste after cooking)

For Serving (Optional):

  • Tortilla chips
  • Monterey Jack cheese, shredded
  • Diced jalapeños
  • Sour cream

Instructions

1. Preparing the Beans

  1. Place dried pinto beans in a large bowl the night before cooking.
  2. Cover the beans with several inches of water and soak overnight.
  3. In the morning, drain the beans and set aside.

2. Preparing the Beef and Ingredients

  1. Heat a large skillet over medium-high heat. Add the vegetable oil.
  2. Brown the sirloin chunks on all sides, working in batches if necessary. Set aside.
  3. In the slow cooker, combine the soaked and drained pinto beans, diced poblano pepper, green chile, red onion, minced garlic, bouillon cubes, bay leaves, pepper, oregano, cumin, and cayenne pepper.

3. Cooking the Dish

  1. Add the beer and 4 cups of water to the slow cooker. Stir the mixture well.
  2. Place the browned beef on top of the bean mixture.
  3. Cover the slow cooker and cook on LOW for 10 hours. Avoid opening the lid during cooking to maintain consistent heat.

4. Finishing the Dish

  1. After 10 hours, remove and discard the bay leaves.
  2. Take out the beef chunks and shred them with two forks.
  3. Degrease the beans by laying a few paper towels on top of the liquid. Lift and discard the greasy paper towels.
  4. Mash about 1 cup of the beans with some of the broth using a fork or potato masher. Add the mashed beans back to the slow cooker to enhance creaminess.
  5. Stir the shredded beef back into the slow cooker. Adjust salt to taste.

5. Serve and Enjoy

Serve hot with tortilla chips and a generous sprinkle of shredded Monterey Jack cheese. For extra flair, garnish with diced jalapeños or a dollop of sour cream.

🌟 Pro Tip: Pair this dish with warm flour tortillas or cornbread for a complete meal.

Enjoy your savory, slow-cooked masterpiece! 🍲🔥

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