Ingredients
For the Beans and Beef:
- 1 pound dry pinto beans, rinsed and soaked overnight
- 1 pound beef chuck, cut into bite-sized pieces
- 2 cups green chile, chopped (mild or spicy, based on preference)
- 1 medium onion, diced
- 4 garlic cloves, minced
- 6 cups beef or chicken broth
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
For Garnish (Optional):
- Fresh cilantro, chopped
- Diced avocado
- Shredded cheese
- Lime wedges
Instructions
Step 1: Prep the Beans
Rinse and soak the pinto beans in water overnight. Drain and set aside before cooking.
Step 2: Sear the Beef (Optional)
For added flavor, heat a skillet over medium-high heat. Sear the beef chunks on all sides until browned. This step is optional but enhances the depth of flavor.
Step 3: Add Ingredients to the Slow Cooker
Place the soaked beans, seared beef, chopped green chile, onion, garlic, cumin, smoked paprika, chili powder, salt, and black pepper into the slow cooker. Pour in the broth, ensuring all ingredients are covered.
Step 4: Cook on Low
Set the slow cooker to low and cook for 8–10 hours, or until the beans are tender and the beef is fully cooked. If pressed for time, cook on high for 4–6 hours.
Step 5: Adjust Seasoning
Taste the soup and adjust the seasoning as needed. If you prefer a thicker consistency, mash a portion of the beans with a spoon or blend a small amount and stir it back into the soup.
Step 6: Garnish and Serve
Ladle the pinto bean and beef mixture into bowls. Garnish with fresh cilantro, avocado, shredded cheese, or a squeeze of lime juice, if desired.