Slow Cooker Pinto Beans
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.
Servings: 8 Servings
Calories: 103kcal
Ingredients
- 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
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: 103kcal | Carbohydrates: 18g | Protein: 7g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 4mg | Sodium: 947mg | Potassium: 320mg | Fiber: 6g | Sugar: 2g | Vitamin A: 18IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 2mg