Slow Cooker Pinto Beans

5 from 8 votes

This Pinto Beans Crock Pot recipe cooks up tender beans with savory chicken broth and aromatic spices. With just a few simple ingredients and a slow cooker, you'll have a delicious and comforting no soak pinto beans recipe to customize with your favorite toppings!

Prep Time10

Cook Time4

Total Time4 10

Course: Side Dish

Cuisine: Mexican

Servings:

Calories: 307kcal

Author: Ryan Allen

Equipment

My Favorite Slow-Cooker
Slow-Cooker Liners

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