Description
These Crock Pot Pinto Beans are an easy, hands-off way to make flavorful, tender beans right in your slow cooker. Perfect as a hearty side dish or a filling vegetarian main, these beans are simmered with classic spices and aromatics for a comforting, protein-packed meal. Great for meal prep, they’re naturally gluten-free and vegan, and the leftovers taste even better the next day.
Ingredients
Units
Scale
Pinto Beans
- 1 pound (about 2 cups) dried pinto beans, sorted and rinsed
Aromatics & Seasonings
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika (optional, for smokiness)
- 1 bay leaf
- 1/2 teaspoon black pepper (or to taste)
Cooking Liquid
- 6 cups water (or low-sodium vegetable broth for extra flavor)
Finishing Touches
- 1 1/2 teaspoons salt (add at end of cooking)
- Chopped fresh cilantro, for garnish (optional)
- Lime wedges, for serving (optional)
Instructions
- Prep the Beans: Sort through the dried pinto beans to pick out any stones or debris. Rinse thoroughly under cold water. If desired, soak overnight in plenty of water to reduce cooking time and improve digestibility, but this step is optional.
- Combine in Crock Pot: Add the rinsed (and drained, if soaked) beans to the slow cooker. Add onion, garlic, cumin, chili powder, smoked paprika (if using), bay leaf, and black pepper. Pour in the water or broth.
- Cook the Beans: Cover and cook on HIGH for 6-7 hours or on LOW for 9-10 hours, until the beans are tender and creamy. Avoid opening the lid often, as this can slow down cooking.
- Finish & Season: Once the beans are soft, stir in salt. Taste for seasoning—adding more salt or spices as needed. Remove the bay leaf before serving.
- Serve: Spoon the beans into bowls. Garnish with fresh cilantro and a squeeze of lime, if desired. Enjoy as a side, over rice, or as a main dish with your favorite toppings.
Notes
- If you prefer more broth, add an extra cup of water or broth.
- You can add a chopped bell pepper or a can of diced tomatoes for added flavor.
- For creamier beans, mash some beans against the side of the crock pot before serving.
- Leftover beans can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Salt is added at the end to ensure the beans cook through and don’t toughen.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 370mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
