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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 staple in my Mexican house, and I’ve made them every way you can think of – pinto beans on the stovetop, Instant Pot pinto beans, and Instant Pot black beans.
Each method has its pros and cons, by my favorite way to cook them is in a crock pot.
Because a slow cooker cooks things gently over low and steady heat, there’s no need to soak the beans! It’s also very hands-off and doesn’t require any sautéing beforehand – just dump all the ingredients in the crock pot and you’re good to go!
Ingredients in Crock Pot Pinto Beans
- 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 it well with some salt.
- 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
There are so many ways to use cooked pinto beans. Here are a few suggestions:
- Mash them up and make refried beans or frijoles puercos.
- Use them in soups like taco soup or chorizo chili.
- Flavor them in sides like charro beans or borracho beans.
- Use them as an enchilada sauce for enfrijoladas.
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
Crock Pot Pinto Beans
Ingredients
- 1 pound dry pinto beans
- 1 medium onion, diced
- 1 jalapeño pepper 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
Nutrition information is automatically calculated, so should only be used as an approximation.
I am 72 and have been eating pinto beans since I started eating solid foods. I can tell you these are the best flavored beans I have ever eaten. By the way, my 94 year old mother sends her thanks as well!!
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.