Name: Slow Cooker Pinto Beans, Green Chile, and Beef
Prep time: 15 min
Cook time: 10 h
Total time: 10 h 25 min
Cuisine: Tex-Mex
Ingredients: 1 lb. dried pinto beans (soaked overnight); 3 lbs. beef chuck roast; 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; 1/4 tsp. cumin; 1/8 tsp. cayenne pepper; 1 cup beer (optional, or substitute with water); 4 cups water; 1/8 tsp. salt (to taste, added at the end); Tortilla chips; Monterey Jack cheese, shredded

Description

A rich and flavorful slow cooker dish featuring tender beef, creamy pinto beans, and smoky green chiles. Perfect for weeknight dinners or meal prep!

Ingredients

Scale

1 lb. dried pinto beans (soaked overnight)
3 lbs. beef chuck roast
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
1/4 tsp. cumin
1/8 tsp. cayenne pepper
1 cup beer (optional, or substitute with water)
4 cups water
1/8 tsp. salt (to taste, added at the end)

Optional Toppings

Tortilla chips
Monterey Jack cheese, shredded

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Instructions

Add pinto beans to the slow cooker the night before and cover with water. Let soak overnight.
In the morning, drain the beans and set aside.
Heat oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, then set aside.
In the slow cooker, combine beans, bouillon cubes, poblano pepper, onion, garlic, bay leaves, black pepper, oregano, cumin, and cayenne. Stir well.
Pour in water and beer, mixing gently. Add the seared beef on top.
Cover and cook on LOW for 10 hours without opening the lid.
Once done, discard bay leaves. Shred the beef, removing excess fat, and return it to the slow cooker.
Mash 1 cup of the beans and stir back into the slow cooker for a creamier consistency.
Degrease the broth using paper towels if needed.
Taste and adjust salt before serving.
Serve with tortilla chips and Monterey Jack cheese, or your favorite Tex-Mex sides.

Notes

Soaking beans overnight ensures they cook evenly.
For extra spice, add diced jalapeños or a pinch of chili powder.
Substitute beer with water or broth if preferred.
Leftovers can be stored for up to 5 days in the fridge or 3 months in the freezer.

Prep Time: 15 minutes
Cook Time: 10 hours
Category: Main Dish
Method: Slow Cooker
Cuisine: Tex-Mex

Nutrition

Calories: 350
Sugar: 2g
Sodium: 700mg
Fat: 15g
Carbohydrates: 30g
Fiber: 8g
Protein: 25g
Cholesterol: 70mg