Skip to Content

Slow Cooker Sweet and Smoky Corn and Pinto Bean Stew

Sharing is caring!

Slow Cooker Sweet and Smoky Corn and Pinto Bean Stew

Slow Cooker Sweet and Smoky Corn and Pinto Bean Stew

Jessica Braider
This smoky, sweet stew has endless variations. It can be served over rice, inside of a tortilla, or simply in a bowl topped with Cheddar cheese or crushed tortilla chips. Now that I’ve learned that there’s no need to soak dry beans before cooking them, I’m going to be making them a lot more often instead of using canned beans.
No ratings yet
Prep Time 10 minutes
Cook Time 2 days 12 hours
Total Time 2 days 12 hours 10 minutes
Course Main Dish
Cuisine American, Tex Mex
Servings 10 servings


  • 16 oz dry pinto beans, rinsed
  • 16 oz. frozen roasted corn or use regular frozen corn kernels
  • 1 yellow onion diced
  • 2 medium white or sweet potatoes peeled and chopped into 1-inch(about 3 cups)
  • 1/2 lb. smoked ham or soy chorizo chopped
  • 16 oz. medium or spicy salsa
  • 6 cups water
  • 1 Tbsp. Smoked paprika
  • 2 cloves garlic minced, about 1 tsp.
  • 1 chipotle pepper in adobo sauce with a little of the sauce (optional)
  • 1/2 tsp. salt
  • 1 cup shredded sharp Cheddar cheese for serving (optional)
  • 1 cup tortilla chips crushed, for serving (optional)


  • Combine all of the ingredients except the cheese and chips in the slow cooker and stir. Cover and cook on low for 6 – 8 hours.  
  • Serve it immediately topped with the cheese and chips, if desired, or refrigerate it for up to 4 days, or freeze for up to 3 months.


Do Ahead or Delegate: Dice the onion, peel and chop the potatoes (and if using white potatoes, store them covered with water to prevent browning), chop the ham or chorizo and refrigerate, peel the garlic, shred the cheese if necessary and refrigerate, crush the tortilla chips if using.
Scramble Flavor Booster: Add 2 – 3 chopped fresh sage leaves to the stew, use the optional chipotle, serve the stew with hot pepper sauce, such as Tabasco.
Tip: Did you make your dish a little too spicy?  Don’t assume it’s inedible—Try drizzling a little citrus on the food.  The acid in lemons, limes and oranges can help balance the spice.  Depending upon the dish, tomato juice or vinegar are also options to help turn down the heat.
Nutritional Information Per Serving (% based upon daily values)
Calories 270, Total Fat: 2g, 3%; Saturated Fat: 1g, 3.5%; Cholesterol: 12mg, 4%; Sodium: 705mg, 29.5%; Total Carbohydrate: 48g, 16%; Dietary Fiber: 10g, 40%; Sugar: 7g; Protein: 16g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Dairy-Free, Dinner, Fall, Freezer-Friendly, Gluten-Free, Kid-Friendly, Kosher, Main Dish, Make-Ahead, Nut-Free, Slow Cooker, Soups & Stews, Vegan, Vegetarian, Winter
Tried this recipe?Let us know how it was!

Instant Pot Conversions Are Here!

Monday 17th of August 2020

[…] Dal Split Pea Soup with a Touch of Curry Moroccan Sheet Pan Chicken with Chickpeas and Vegetables Slow-Cooked Sweet and Smoky Corn and Pinto Bean Stew Soy-Ginger Flank […]

    Your Cart
    Your cart is emptyReturn to Shop