Crock Pot Pinto Beans

5 from 25 votes

These homemade pinto beans are full of flavor and super simple to make! No pre-soaking is required…just get out your slow cooker and combine 4 simple ingredients. Let that slow cooker do all the work and pretty soon you’ll have yourself a tasty side dish to pair with any meal!

Prep Time10

Cook Time8

Total Time8 10

Course: Side Dish, Sides

Cuisine: American

Servings: people

Calories: 262kcal

Author: Amanda Mason

Equipment

crock pot

Ingredients

1 lb bag of dried pinto beans, rinsed and picked over for stones and broken pieces
7 ½ cups water
2 teaspoons salt
¼ teaspoon fresh ground black pepper
1 teaspoon crushed red pepper, optional

Instructions

Pour the 1 lb bag of dry beans onto a counter and sort through them and discard obvious broken pieces and any rocks, as well as any dark beans.
Rinse the dry beans and place them in the crock pot. Add 7½ cups of water, 2 teaspoons of salt and ¼ teaspoons of pepper. Using a large spoon, stir to combine.
Cover and cook on low for 7-9 hours. You want to ensure you don't overcook them. You don't want them falling apart.
Once cooked, give them a good stir and then turn the crock pot off.
They are now ready to serve. You can serve them plain or top them off with your favorite toppings such as feta or cotija cheese and parsley or cilantro.

Video

Notes

Conversion - 1 pound bag equals 2.5 cups.
Additional Cooking Method - My dad likes to cook his in the slow cooker for 5 hours on high and then turn the temperature to low for the last 4 hours.
To Pre-Soak Or Not Pre-Soak - There is no need to pre-soak them beforehand and they turn out amazing every time. Soaking them does not reduce any gas-producing properties.
Storage - Store any leftovers in an airtight container with a lid in the refrigerator for up to 5 days.
Freezing - To freeze, let them completely cool and then put the beans in a freezer safe container. There is no need to drain them. They will last in the freezer for 4-5 months. When ready to serve, put the the beans in the refrigerator and allow them to naturally thaw, about 12 hours. Once completely thawed, heat them up in the microwave or on the stove top.

Nutrition