Slow Cooker Pinto Beans ~
Dry pinto beans slow-cooked with warm, aromatic spices.
Serve with Spanish Rice and Cornbread.
Crock Pot Pinto Beans Recipe
Making a big pot of beans is the best way to enjoy the rich, flavorful beans without all the fuss of soaking or having to watch them on the stovetop. With a few simple ingredients and minimal prep, these beans are an easy way to bring warm, earthy flavor to the table.
Slow cooking allows the spices to meld beautifully, creating a dish that’s both satisfying and versatile. Perfect as a side dish or as a base for other meals, these beans can easily elevate any dish with their hearty texture and robust taste.
Ingredients for Slow Cooker Pinto Beans
You will need the following:
- 1 pound dried pinto beans
- 1/2 cup yellow onion, chopped
- 1 tablespoon kosher salt
- 2 teaspoons chili powder
- 1 teaspoon liquid smoke
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 6 cups water
Ingredient Notes
- Pinto Beans – Dry beans are best for achieving the ideal texture and flavor in this recipe; canned beans are not recommended.
- Yellow Onion – The mild sweetness of yellow onion complements the beans beautifully. There’s also no need to pre-cook the onion; the slow cooking process will soften it naturally.
- Seasonings – The blend of chili powder, cumin, and black pepper adds depth and warmth to the dish.
- Liquid Smoke – This vegan ingredient, found on the condiment aisle of the grocery store, adds a lightly smoky flavor, mimicking the taste of ham hock found in many similar recipes.
How to Make Slow Cooker Pinto Beans
STEP ONE: Rinse the Beans. Rinse the dry pinto beans under cold water and transfer them to a 6-quart slow cooker.
STEP TWO: Add Ingredients. Add the chopped onion, salt, chili powder, liquid smoke, cumin, black pepper, and water. Stir to combine.
STEP THREE: Cook. Cover and seal the lid. Cook on the high setting for 5 hours, or until the beans are tender (exact cooking time may vary depending on your slow cooker). Serve hot.
FAQ
- Do the beans need to be soaked? No, soaking is not necessary for this recipe.
- How long do I cook the beans if I double the recipe? The cooking time remains the same; just ensure the slow cooker has enough capacity.
- How can I thicken the beans if they are too watery? To thicken, simply cook the beans uncovered for a bit longer to allow some liquid to evaporate.
- What can I serve with the pinto beans? Pinto beans pair well with rice, tortillas, or as a filling for burritos and tacos.
Storage
- Store leftover beans in an airtight container in the refrigerator.
More Recipes You’ll Love!
- Pinto Bean Soup
- Avocado Tomato Salad
- Green Chile Spinach Enchiladas
- Poblano Cornbread Dressing
- Pinto Bean Casserole
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Slow Cooker Pinto Beans
Ingredients
- 1 pound dried pinto beans
- 1/2 cup yellow onion chopped
- 1 tablespoon kosher salt
- 2 teaspoons chili powder
- 1 teaspoon liquid smoke
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 6 cups water
Instructions
- Rinse the dry pinto beans under cold water and transfer them to a 6-quart slow cooker.
- Add the chopped onion, salt, chili powder, liquid smoke, cumin, black pepper, and water. Stir to combine.
- Cover and seal the lid. Cook on the high setting for 5 hours, or until the beans are tender (exact cooking time may vary depending on your slow cooker). Serve hot.
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