Crock Pot Pinto Beans

This Crock Pot Pinto Beans recipe will quickly become a new family favorite dish. It's so simple, but each bite packs a flavor punch. They are savory and smoky, with a delectable, soft, and chewy texture. Pair them with any protein you want, whether that's chicken, beef, etc, to create a winning meal.

Whenever I want to make any side dish, this recipe is on the shortlist. The flavors are customizable, so you can incorporate your favorite spices into it to make it fit any meal you want. Plus, the beans reheat well, so you can save the leftovers for the next day and use them differently.

If you like cooking beans in the slow cooker, you will love these baked beans with sausage, Crockpot Cowboy Soup and Crockpot chili mac.

Why You'll Love This Recipe

• It's made in one pot: These slow-cooked pinto beans are made entirely in one pot. This saves you time on preparing them and cleaning up after.
• It's super easy: It doesn't get any easier than letting the crockpot do all the work! Once the ingredients are added, just let it cook until it's ready for dinner.
• It's inexpensive to make: I love that this dish is so flavorful and tasty, but won't break the bank. The ingredients are very cost-effective, so you can add them as a repeat recipe.

Ingredients

• Pinto beans: These are classic in Mexican cuisine and are typically used to make refried beans. The inside is smooth and creamy, which is different from other beans like black beans. You must use dry pinto beans for this recipe.
• Chicken broth: This adds moisture and helps the beans to cook. Feel free to use low-sodium or vegetable broth instead.
• Onions and garlic: I love using onions and garlic for extra flavor and aroma. They work perfectly for these slow cooker pinto beans.
• Spices and herbs: I use cumin and paprika for smokiness and a bay leaf for enhancing the savory and earthy flavors of the pinto beans.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

• Bacon. Make these crock pot pinto beans with bacon! Add cooked, chopped bacon during the last 30-60 minutes for a chewy texture and smokiness.
• Ham hock. Put a ham hock in there for more flavor, too. Shred some of the ham off of it and stir it into the pinto beans.
• Baked beans inspired. Add some BBQ sauce and brown sugar for a baked beans version.

How to Make Pinto Beans in a Crock Pot

Here are the steps needed to get your pinto beans cooking in your crock pot. It's a very quick and easy process.

Step 1: Soak the beans. Place the pinto beans in a large bowl with cold water and let them soak overnight.

Step 2: Add ingredients to the pot. Take all the ingredients, plus the drained pinto beans, and put them in the crock pot.

Step 3: Cook. Pop the lid on and cook for 8-10 hours on low or 5-6 hours on high.

Step 4: Garnish and serve. Remove the bay leaf and sprinkle freshly chopped parsley on top before serving! These are great as a side dish or added to a platter of slow cooker chicken nachos.

If you love easy and delicious bean side dishes, you may also enjoy theses smoked BBQ beans.

Storage Directions 

• Storing: Store these pinto beans in an airtight container for up to 5 days in the refrigerator. You may freeze them once they are completely cooled for up to 3 months.
• Reheating: You may reheat them on the stovetop or even in the microwave. They will take 8-10 minutes over low heat or 2-3 minutes in a microwave-safe bowl.

Serving Suggestions

• Make a southern protein like these slow cooked boneless pork ribs to pair with this slow cooker pinto bean recipe.
• Slow cooker collard greens and old-fashioned coleslaw make lovely additional sides, too.
  • Go traditional Mexican and enjoy a serving of pintos with crunchy Mexican chicken.

Slow Cooker Pinto Beans

Karin and Ken

These Crock Pot Pinto Beans are an awesome yet easy side recipe. I love how you get amazing flavor and texture without putting in any extra work into them.

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Prep Time 10 minutes mins

Cook Time 8 hours hrs

Optional soak 8 hours hrs

Total Time 16 hours hrs 10 minutes mins

Course Side Dish

Cuisine Southern, tex-mex

Servings 8 Servings

Calories 103 kcal

Ingredients

  

1x2x3x

• 1 pound dry pinto beans sorted and rinsed
• 6 cups chicken broth
• 1 small onion chopped
• 3 cloves garlic minced
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• 1 bay leaf
• 1 teaspoon salt
• ½ teaspoon black pepper

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Instructions

 

• Soak pinto beans in water overnight or for at least 8 hours, then drain and rinse before cooking.
• Prepare the slow cooker by coating with a light coating of cooking spray.
• Add the pinto beans, chicken broth, chopped onion, minced garlic, cumin, paprika, bay leaf, salt, and pepper to the slow cooker and stir to combine.
• Cover and cook on low for 8-10 hours or on high for 5-6 hours, until beans are tender and creamy.
• Remove the bay leaf, taste and adjust seasoning as needed before serving.

Notes

• Store your leftover pinto beans in an airtight container in the refrigerator for up to 5 days.
• Try making them in the Instant Pot or a large pot on the stovetop instead of the slow cooker.
• Skip the soaking process and cook the beans a bit longer. Ensure they are washed well, though!

Nutrition

Calories: 103kcalCarbohydrates: 18gProtein: 7gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gCholesterol: 4mgSodium: 947mgPotassium: 320mgFiber: 6gSugar: 2gVitamin A: 18IUVitamin C: 3mgCalcium: 43mgIron: 2mg

Keyword Crock Pot Pinto Beans, Pinto Beans in Crockpot, Slow Cooker PInto Beans

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