Slow Cooker Pinto Beans

Using a spoon to stir a crock pot of pinto beans.

These slow cooker pinto beans are loaded with warm and savory flavors and feature a bold, spicy kick from jalapenos!

Prep Time 10

Cook Time 6

Soak time 8

Total Time 14 10

Servings servings

Calories 295kcal

Author Wendie

Equipment

1 Slow Cooker

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!

Notes

Refrigerate leftover beans or freeze for up to 3 months.

Do I need to soak the beans? 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.

Nutrition