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Tex-Mex Pinto Beans

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  • Prep 10 min
  • Total 7 hr 10 min
  • Servings 6
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Serve your family with slow-cooked pinto beans – a delicious side dish.
By Betty Crocker Kitchens
Updated Aug 11, 2010
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Ingredients

  • 1 pound dried pinto beans (2 cups), sorted and rinsed
  • 1 large onion, chopped (1 cup)
  • 2 cloves garlic, finely chopped
  • 6 1/2 cups water
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper

Steps

  • 1
    Mix all ingredients in 3 1/2- to 6-quart slow cooker.
  • 2
    Cover and cook on high heat setting 7 to 9 hours or until beans are tender.

Tips from the Betty Crocker Kitchens

  • tip 1
    To make this easy recipe even easier, use 1/4 teaspoon garlic powder or 1/2 teaspoon chopped garlic from a jar to save a few minutes.
  • tip 2
    Nothing complements beans like hot corn bread slathered with butter. Add a big bowl of your favorite creamy cabbage salad and tall glasses of lemonade for a "Southern moment" at your supper table.
  • tip 3
    If you like more punch to your Tex-Mex dishes, pass the bottle of hot red pepper sauce or some crushed red pepper at the table, so everyone can have just the right seasoning.

Nutrition

200 Calories, 1g Total Fat, 15g Protein, 49g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
10
Total Fat
1g
Saturated Fat
0g
Cholesterol
0mg
Sodium
610mg
Total Carbohydrate
49g
Dietary Fiber
16g
Protein
15g
% Daily Value*:
Iron
26%
26%
Exchanges:
2 Starch; 4 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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