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​Slow Cooker Pinto Beans Recipe ~ Dry pinto beans slow-cooked with warm, aromatic spices. Vegetarian and vegan.

Slow Cooker Pinto Beans

Dry pinto beans slow-cooked with warm, aromatic spices.
5 from 1 vote
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Course: Main Course, Side Dish
Cuisine: Mexican, Tex-Mex
Keyword: beans, CInco de Mayo, comfort food, dairy free, egg free, healthy, Mexican, slow cooker, vegan, vegetarian
Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes
Servings: 8
Calories: 203kcal
Author: Holly Gray

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.

Nutrition

Calories: 203kcal | Carbohydrates: 37g | Protein: 12g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 898mg | Potassium: 818mg | Fiber: 9g | Sugar: 2g | Vitamin A: 151IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 3mg
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