Arizona Ranch Beans Slow Cooker Recipe

Prep Time
< 30 minutes
Cook Time
3+ hours
  • 1 pound dried pinto beans, rinsed and sorted
  • 8 cups water, plus additional for soaking
  • ½ pound bacon
  • 1 can (about 14 ounces) whole tomatoes, undrained and coarsely chopped
  • 2 onions, chopped
  • 1 can (4 ounces) diced mild green chiles
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground cumin
  • Salt
  • 2 limes, cut into wedges
  1. Place beans in large bowl; add enough cool water to cover by at least 2 inches. Soak 6 to 8 hours or overnight.* Drain beans; discard water.
  2. Heat large skillet over medium heat. Add bacon; cook and stir until crisp. Remove bacon and 2 tablespoons of drippings to Crockpot™ slow cooker. Place drained beans and 8 cups water into slow cooker. Stir in tomatoes, onions, chiles, garlic, chili powder, oregano and cumin. Cover; cook on LOW 8 to 10 hours or until beans are tender. Season with salt. Serve with lime wedges.
  3. To quick soak beans, place beans in large saucepan; cover with water. Bring to a boil over high heat. Boil 2 minutes. Remove from heat; let soak, covered, 1 hour.
Side Dishes
Slow Cooker