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–+ servings
Pinto beans in a medium sized white bowl, topped with sliced jalapeno and cilantro
5 from 26 votes

Crock Pot Pinto Beans

These Crock Pot Pinto Beans are wonderfully easy to make, require no soaking, and come out perfectly flavorful every time. This recipe will become a staple in your kitchen!
Author Diana
Servings 6 servings
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes

Equipment

Ingredients

  • 1 pound (450 g) dried pinto beans that's 2 cups in total
  • 4 cups vegetable stock or chicken stock or water
  • 1 small yellow onion diced
  • 4 cloves garlic minced
  • 1 jalapeño sliced or diced
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt

Instructions

  • Place the pinto beans in a colander, and rinse them well picking out any damaged beans.
  • Place the beans in a slow cooker (6 quart or larger), then add diced onion, garlic, jalapeno, cumin, chili powder, paprika, and salt. Cover with vegetable or chicken stock.
  • Cover with the lid, and cook on LOW for 8-9 hours, or on HIGH for 5-6 hours. Have a taste and adjust seasonings to your preference.

Notes

Storing Tips
  • Fridge: Let the pinto beans cool completely (mashed or not), and place in airtight containers. Store them in the refrigerator for up to 3 days.
  • Freezer: You can also freeze pinto beans in freezer Ziploc bags and lay them flat to save space, or freeze for up to 3 months in small portions.
  • Reheat: If your pinto beans are frozen, then you will need to thaw them in the fridge overnight. Reheat over the stovetop or in the microwave, and you'll probably need to add a splash of water as the beans will be thickened when they're cold.

Nutrition

Calories: 351kcal | Carbohydrates: 64g | Protein: 21g | Fat: 2g | Saturated Fat: 1g | Sodium: 614mg | Potassium: 1415mg | Fiber: 16g | Sugar: 3g | Vitamin A: 407IU | Vitamin C: 8mg | Calcium: 133mg | Iron: 6mg
Find it online: https://littlesunnykitchen.com/crock-pot-pinto-beans/