These flavorful, quick, and simple crock pot pinto beans pair with any meal and require no soaking at all! Nothing beats adding 7 simple ingredients to a slow cooker and letting it do all the work for you!
Beans are a side dish or even a main dish that I think should be a household staple, but they can be difficult to make over a stovetop. Either they come out too mushy or too hard. This is where I think the crock pot can shine by cooking them at a lower heat but for more time.
I’ve made beans in my Instant Pot – Instant Pot black beans and Instant Pot pinto beans. However, sometimes I really don’t feel like sauteeing anything, don’t have those extra minutes, or I just want a quicker way. So, I decided this was a job for my crock pot!
No Soaking Required!
The best feature about a crock pot or slow cooker is that it cooks things gently over a low and steady heat, so there is no need to soak the beans!
Ingredients You Need
- Pinto beans: Dried pinto beans add a fresh taste and texture.
- Broth: Either chicken or vegetable broth adds a savory flavor. Water works well, but just make sure to season.
- Jalapeño: I like a small amount of heat in my beans. This is totally optional and can be removed.
- Bay leaf: Adds a subtle but delicious flavor to the beans.
- Onion and garlic: Adding in your aromatics gives these beans and broth a great flavor!
How to Make Crock Pot Pinto Beans
- Make sure to rinse and clean the beans thoroughly by discarding any that are not whole.
- Get the crock pot and add the beans, onion, jalapeño, garlic, bay leaves, and broth.
- Gently stir all the ingredients, cover, and cook on low for 8 hours (or on high for 5 to 6 hours) until the beans are tender.
- Once done, remove and discard the bay leaves. Stir in salt to taste and add more as needed. Serve and enjoy!
Ways To Use Cooked Pinto Beans
Recommended Equipment
- Slow cooker. This programmable slow cooker with a locking lid is the best!
- Measuring cups. These glass measuring cups are freezer, microwave, and dishwasher-safe!
- Garlic press. The easiest way to crush and mince fresh garlic.
Storing and Freezing
Cooked beans can be stored in the refrigerator for up to 5 days in an airtight container.
To freeze, let them cool completely and then place them in an airtight freezer bag or container. They can be frozen for up to 3 months.
More Slow Cooker Recipes
Ingredients
- 1 pound dry pinto beans
- 1 medium onion, diced
- 1 jalapeño diced (seeds removed if you don’t want it spicy)
- 4 cloves garlic, minced
- 2 bay leaves
- 10 cups broth (chicken or vegetable)
- 2 teaspoons kosher salt, plus more to taste
Instructions
- Rinse and clean the beans by picking out and discarding any that are shriveled or split, as well as any small rocks that may have made their way into the batch.
- Add the beans to a large slow cooker along with the onion, jalapeno, garlic, bay leaves, and broth.
- Stir to combine, cover, and cook on low for 8 hours (or on high for 5 to 6 hours) until the beans are tender.
- Remove and discard the bay leaves. Stir in the salt, taste, and add more as needed.
- Serve as is, make into refried beans, or store in the fridge or freezer for later use.
Nutrition Information
It sounds delicious and I can’t wait to make them! Especially making refried beans with them later. Dry pinto beans going on my grocery list.