Slow Cooker Southern-Style Pinto Bean Stew with Tomato and Garlic
A hearty and flavorful Southern-style stew featuring tender pinto beans slow-cooked with ripe tomatoes, fragrant garlic, and smoky spices. Perfect for an easy, comforting meal.
Ingredients
Check ingredients as you go.
- Main Ingredients
- Vegetables
- Main Ingredients
- Liquids
- Spices
- Cooking Fats
- Spices
- Garnish
Let’s make it
Preparation
Drain and rinse the soaked pinto beans.
Preparation
Heat olive oil in a skillet over medium heat. Add diced onion and sauté until soft and translucent, about 5 minutes. Add minced garlic and cook for another 1 minute until fragrant.
Cooking
Transfer the sautéed onion and garlic to the slow cooker. Add the drained pinto beans, canned diced tomatoes with juice, chicken broth, smoked paprika, ground cumin, black pepper, salt, and cayenne pepper if using. Stir well to combine.
Cooking
Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours until the beans are tender and the stew has thickened.
Finishing
Taste and adjust seasoning with additional salt and pepper if needed.
Serving
Serve hot, garnished with chopped fresh cilantro as desired.
Tips & notes
Soak the pinto beans overnight to reduce cooking time and improve digestibility. For a vegetarian version, substitute chicken broth with vegetable broth. Adjust the cayenne pepper to your preferred spice level. Stir occasionally during slow cooking if possible for even cooking.
Saving it for later
Store leftovers in an airtight container in the refrigerator within 2 hours of cooking. Consume within 3 to 4 days for best quality. Pinto bean stew can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
Reheating
Reheat the stew gently on the stovetop over medium heat, stirring occasionally. Add a little water or broth if needed to loosen the consistency. Heat until steaming hot throughout, about 8 to 10 minutes. Do not boil vigorously to avoid breaking the beans.
