Slow Cooker Pinto Beans
Perfect as a comforting and savory side dish, these Slow Cooker Pinto Beans are packed with flavor. Hands-off and easy to make, these flavorful beans are great main course or side dish!
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If you're looking for a fantastically easy side that's perfect for the colder months, these simple recipe for crockpot pinto beans creates a hearty and filling dish with the perfect amount of warm flavor.
Why This Recipe Works
Hands off and with very little prep, these slow cooker pinto beans are the ultimate comfort food! This easy recipe features bold spices, savory onions, and jalapenos for a kick of heat.
The result is filling and great for feeding a crowd. Rinse the beans, assemble everything in the slow cooker, and you'll have a fantastic side dish with not much effort.
I'm always looking for new ways to prepare beans, and if you're the same way you'll love these Sweet and Spicy Baked Beans or a big helping of One Pot Cajun Rice and Beans.
Ingredients Needed
- Dried Pinto Beans: Beans are a fantastic ingredient to cook with because they have a long shelf life and just need to be soaked before you can cook them.
- Olive Oil
- Veggies: Add onion and jalapenos for some extra depth of savory flavor.
- Garlic: Fresh minced is always recommended.
- Seasonings: I add a combination of salt, chili powder, cumin, oregano, cayenne pepper, and bay leaves. Other potential options are garlic powder, black pepper, and turmeric.
- Chicken Broth: Use vegetable broth for a vegetarian version of this recipe, but I like the extra savory flavor that chicken stock brings.
How to Make Slow Cooker Pinto Beans
- Step 1: Place the dry beans in the slow cooker and cover with about 2 to 3 inches of water. Soak overnight, then drain and return the beans to the slow cooker.
- Step 2: In a separate pan, heat some olive oil and saute the onion, jalapeno, and minced garlic until fragrant and slightly softened.
- Step 3: Add the onion mixture to the slow cooker, followed by the seasonings and chicken broth. Stir well.
- Step 4: Cook on low for 8 to 10 hours or on high for 5 to 6 hours. Remove the bay leaves and serve.
Recipe Tips
- For a less spicy result, omit the jalapeno peppers or use green bell pepper instead.
- Garnish your pinto beans with additional slices of jalapeno, shredded cheese, and chopped parsley.
- This recipe also works with other kinds of beans like black beans, cannellini beans (or any kind of white beans), red beans, or kidney beans. The cooking time might vary slightly depending on what kind of beans you use.
- If you have leftover beans, transfer them to an airtight container or freezer bag. They'll last in the fridge for several days or in the freezer for up to 3 months.
- Make this a main dish by adding a hearty protein. Ham hock or leftover ham are both great options and add the perfect amount of flavor.
Recipe FAQ's
Yes, it is possible to overcook your pinto beans. Keep an eye on them and check on them when you've reached the lower range of the cooking time to prevent them from getting mushy.
Technically beans can be cooked without soaking, but I prefer to add this step to ensure they're perfectly soft and tender. You may also need to add cooking time if you don't soak the beans first.
Yes, add in some smoked ham hocks or ham bones. Or toss in some smoked turkey wings to take this up a notch!
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Slow Cooker Pinto Beans
Equipment
Ingredients
- 1 pound dried pinto beans
- 2 tablespoons olive oil
- 1 small yellow onion diced
- 1 jalapeno diced
- 3 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon cayenne powder
- 2 bay leaves
- 4 cups chicken broth
- 1 cup shredded cheese optional
Instructions
- Add the dried beans to the slow cooker and cover the beans with 2-3 inches of water. Let soak overnight, drain and rinse the beans and place them back into the slow cooker.
- Heat a large skillet on medium heat and add the olive oil, add in the onions, jalapenos and cook 1-2 minutes then add in the minced garlic and cook just until fragrant. Add the onion mixture to the slow cooker.
- Add in the chili powder, cumin, oregano, salt, cayenne pepper, and bay leaves to the beans.
- Pour in the chicken broth and stir everything.
- Cook on high for 5-6 hours or low 8-10 hours or until beans are tender.
- Remove the bay leaves, and smash some of the beans with a potato masher if you want the beans to be thicker, but totally optional.
- Garnish with shredded cheese or cilantro, and serve!
