How to cook Pinto Bean Soup in a Slow Cooker

Earthy pinto beans, smoky cumin, and a kiss of jalapeño heat mingle with tomatoes, greens, and tender veggies to create a thick, nourishing bowl that tastes like slow-simmered comfort.

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Thanks to the pressure-cooker/slow-cooker combo, all that flavor develops with hardly any stovetop fuss.

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Servings

6

Prep Time

15 minutes

Cook Time

1 hour & 40 minutes

Ingredients

15

Ingredients

  • 1 pound (2 cups of dried pinto beans)
  • 1 yellow onion
  • 2 chopped jalapeños
  • 2 cans of diced tomatoes
  • 1 bell pepper
  • 1 diced carrot
  • 2 cups of spinach or collard greens
  • 3 cloves of minced garlic
  • 2 ½ cups of broth
  • 1 teaspoon of oregano
  • 1 teaspoon of cumin
  • 1 teaspoon of paprika
  • ½ teaspoon of salt
  • 1 bay leaf
  • Olive oil
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Instructions

  1. Cook beans at high pressure then soak beans for 1 hour with 8 cups of water
  2. Rinse and drain beans. Set aside.
  3. Add garlic, jalapeños, and onions and cook for 2 minutes on sauté mode.
  4. Add beans, broth, tomatoes, tomato juice from a can, peppers, and seasonings.
  5. Mix to combine.
  6. Place on high pressure and cook for 20 minutes.
  7. Allow cooker pressure to naturally release for around 15-20 minutes.
  8. Sit for 5 minutes before serving.

Products Used In This Recipe

Shop the Dixie Lily products that were used to bring this dish to life!

Pinto Beans
Pinto Beans
Ham Flavor Dried Pinto Beans

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From hearty beans and fluffy rice to grits and cornbread, Dixie Lily brings Southern tradition and home-cooked comfort to your table. Our products are crafted for big flavors, simple cooking, and affordable meals the whole family will love.

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