Crock pot pinto beans are the best way to cook tender beans. A simple combination of broth, and aromatic spices creates an easy, delicious pot of beans with less work and plenty of flavor. This might be the best bean recipe you've ever made.
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My family loves beans! They're an incredibly inexpensive and versatile food. We often enjoy them in classic main dishes like red beans and rice or hearty side dishes such as baked beans. The possibilities are truly endless.
There's so much to love about cooking crockpot beans. For me, I love that making pinto beans in a crock pot allows the beans to cook slowly while absorbing all the delicious flavors of the spices and broth.
There’s also no need to soak the beans beforehand, and unlike traditional simmering, it's a completely hands-off method of making the beans. This means I can move about my day knowing that when ready, I've got a healthy and satisfying meal for me and my family to devour.
Why You’ll Love This Crock Pot Pinto Beans Recipe
- Convenient: Because they're made in the crock pot, these beans don't have to be watched or stirred. Just mix and let the slow cooker do all the work.
- Budget-Friendly: Every ingredient in this recipe is affordable. Beans, in particular, are incredibly cost-effective.
- Versatile: Pinto beans make a tasty main or side dish for meals. You can also add them to your favorite Mexican recipes like tacos, nachos, burrito bowls, and so much more.
Ingredients
You'll find everything you need to make these beans in your kitchen or at your local grocery store. Here's what you need:
- Dry Pinto Beans: This classic bean cooks up with a creamy texture and nutty flavor.
- Yellow Onion and Garlic: This combination adds a savory, aromatic base that complements the beans perfectly.
- Jalapeno: Jalapeno adds a kick of spice. You can also use serrano peppers for a bit more heat, or poblanos for a milder option.
- Seasonings: Salt enhances the dish's overall flavor, while bay leaves add an earthy and herbal note. Ground cumin and oregano add a fragrant, classic Mexican flavor.
- Cooking Liquid: Low-sodium chicken broth and water form the base of the cooking liquid, adding a savory and rich flavor to the dish while keeping it moist and tender.
The exact amounts of each ingredient is in the recipe card at the end of the post.
How to Make Pinto Beans in the Crock Pot
This is an incredibly easy slow cooker beans recipe. Just add everything to the slow cooker and come back for perfectly cooked beans later!
- Rinse the Beans: Rinse the beans, removing any damaged beans or dirt.
- Combine the Ingredients: Add all the ingredients to your crock pot.
- Cook: Cook until the beans are fork-tender.
Expert Tips
- How to Store: Place the beans in an airtight container and store in the fridge for up to five days or the freezer for up to three months. Defrost the beans overnight before reheating them.
- Reheat: Place them in your cock pot with a little broth or water and heat on low or high until warmed through. You can also reheat in the microwave or on the stove if preferred.
- High Vs Low. Cooking beans on low delivers the most flavor and creamy tenderness. If you're in a hurry, cooking on high works almost as well.
- Creamier Beans. If you prefer a creamier consistency, mash a third of the beans once they're cooked and then stir them back into the rest of the beans.
Variations
- Pinto beans and ham. This makes a classic dish, especially for a main dish. You can add a ham bone, ham hock, or diced ham to the beans while they cook. I recommend holding off on salting the beans until just before serving as some ham may be quite salty.
- Add some bacon: Saute your favorite bacon with the onions and garlic at the start of cooking. Add to the slow cooker to flavor the beans while they cook.
- Mexican beans: Add a sprinkle of fresh cilantro, cotija cheese, and lime juice when serving for a flavor boost that kicks the beans up nicely.
- Smokier and spicier flavor. Swap the jalapeno for chipotle peppers in adobo sauce for a smokier heat.
Serving Suggestions
This slow cooker pinto beans recipe makes a great vegetarian main course, but you can also pair it with a variety of main courses to make a complete meat.
Pinto beans go great with all kinds of Mexican dishes like pork carnitas, chicken tacos, or beef tacos.
You can also enjoy them with classic Americana dishes like juicy steaks, country style pork ribs, crock pot BBQ chicken legs, burgers, or dogs.
They're also perfect for hearty casseroles like our crock pot taco casserole and chicken enchilada casserole.
Frequently Asked Questions
Not necessarily. Because the beans cook for so long on low heat, soaking them isn't required. However, soaking them does help them cook faster and more evenly. Soaking beans also makes them more easy to digest. If you have the time, you can certainly soak them overnight. To soak, rinse and sort the beans. Cover them with water and some salt. Let them sit overnight or for a minimum of 8 hours. When ready to cook, drain off the water and rinse the beans.
Yes, you can. Black, navy, and Great Northern beans all work well for this recipe. Just note the cooking time may be different for these beans. If you plan to cook kidney beans in the slow cooker they must be soaked ahead of time. They contain a high amount of a plant compound that may upset your stomach. Soaking them helps to break it down, making the beans more digestible.
Bean recipes like these slow cooker pinto beans are excellent for making ahead of time. Cook the beans up to 24 hours in advance and reheat them in the crock pot. You can freeze them for meal prep, too.
Slow Cooker Pinto Beans
Ingredients
- 1 lb Dry Pinto Beans
- ¾ cup yellow onion (finely diced)
- 1 tsp salt
- 2 cloves garlic (minced)
- 1 tbsp jalapeno (cored, seeded, and finely chopped)
- 2 bay leaves
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 cups water
- 4 cups low sodium chicken broth
Instructions
- First, rinse the dry pinto beans thoroughly in a colander to remove any dirt or impurities. Check for any damaged beans or debris in the package and discard them. Next, transfer the cleaned beans to a 6-quart crock pot.
- Add the rest of the ingredients to the crock pot. Stir until well combined.
- Cover and cook on low for 8-9 hours or high for 4-5 hours.
- Remove bay leave and sprinkle with your favorite toppings, and enjoy!
Notes
- How to Store: Place the beans in an airtight container and store in the fridge for up to five days or the freezer for up to three months. Defrost the beans overnight before reheating them.
- Reheat: Place them in your cock pot with a little broth or water and heat on low or high until warmed through. You can also reheat in the microwave or on the stove if preferred.
- High Vs Low. Cooking beans on low delivers the most flavor and creamy tenderness. If you're in a hurry, cooking on high works almost as well.
- Creamier Beans. If you prefer a creamier consistency, mash a third of the beans once they're cooked and then stir them back into the rest of the beans.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
Anna Medina says
I have never made pinto beans in a slow cooker! Found this recipe yesterday and decided to try it! In my slow cooker it took almost 8 hours. Very happy with results. The beans are delicious, easy to make!! This is my go to for Pintos now. Thank you
Ryan Allen says
I am so happy you enjoyed these tasty beans.
Hunter A says
Super yummy. I add in some sausage and put it over some rice!! Even my 4 year old eats it.
Ryan Allen says
Thanks, it would be so yummy with some sausage in it.
Deb says
I'm making this for the second time in 2 weeks. I added diced ham and have to say, best flavored ham & beans recipe I've used! Definitely a keeper!!
Ryan Allen says
I am glad you think it is a keeper.