These homemade crock pot 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!
Jump to:
- Why This Recipe Is Better Than the Rest:
- Stove Top Cooking Method: Common Problems
- Everything You Need to Know Before Making This Recipe:
- 🛒 Ingredients You'll Need
- 👩🏼🍳 How to Make Pinto Beans In The Crock Pot: Step-By-Step Instructions
- 🙋🏼♀️ Questions I Get Asked About This Recipe
- 🥘 What To Serve With These Pinto Beans
- 🥦 More Easy Side Dishes To Complete Any Meal!
- Crock Pot Pinto Beans
Why This Recipe Is Better Than the Rest:
✅ It only takes 4 simple ingredients to make this crock pot pinto beans recipe. Then all you have to do is walk away while your slow cooker does ALL the work for the next 7-9 hours.
✅ A family favorite: I was raised on homemade pinto beans. My parents made them on the stovetop almost every week, and we served them alongside everything from smoked ham and oven-baked chicken to turkey meatloaf, slow cooker brisket, and pulled pork sandwiches. They’re also delicious paired with my Instant Pot Mexican rice!
✅ Because these are made in a slow cooker, they turn out with a velvety texture and full of flavor single every time!
helpful readers review
"So fabulous! Went out on a limb & took to a cookout. Was doubtful about not soaking & limited ingredients (used the crushed red pepper too) but awesome flavor!" - Jane ⭐⭐⭐⭐⭐
Stove Top Cooking Method: Common Problems
As an adult, I was really struggling when I made these on the stove top. My beans would always turn out mushy. After talking to my dad and explaining to him how I was cooking them, he told me they were getting mushy because I was probably doing at least one of the following:
- Over watering them as they cooked,
- My temperature was probably too high,
- I was probably over stirring them as they cooked.
He asked me why I was still making pinto beans the old fashioned way. I was stunned...I was like, "Daddy, what do you mean the old fashioned way? This is how you always did it." On the stove...in a huge pot! He told me "It's so much easier in the crock pot." And he was right!
Everything You Need to Know Before Making This Recipe:
- No Soaking Needed: there is no need to pre-soak these uncooked pinto beans beforehand and they turn out amazing every time. Soaking them does not reduce any gas-producing properties.
- How much is in a 1-pound bag? One 1-pound bag of dried pinto beans equals approximately 2½ cups of dry beans.
- Doubling the recipe: If you double the recipe, you will also need to increase the cooking time to ensure the beans are completely tender.
- Add protein: Ham hock, sliced ham, bacon, or chorizo can be added to make these beans heartier and add even more flavor. Simply add your uncooked protein to the slow cooker and let everything cook together.
- Make them spicy: Add 1–2 teaspoons of red pepper flakes while the beans cook for a little heat. You can also top the finished beans with finely chopped jalapeño peppers, including the seeds for extra spice.
- Add more flavor: Chopped onion and garlic are easy additions that add another layer of flavor to the beans.
- Need to adjust the cooking time? Cook the beans on HIGH for 5 hours, then reduce the slow cooker temperature to LOW for another 4 hours.
- Don’t forget the toppings: Top your cooked pinto beans with crumbled feta, mozzarella, scallions, cilantro, or your favorite toppings.
- Use them when making chili: I tend to make a big pot of these and use them when I'm making this Southwest Stew recipe and my homemade chili!
- How to store leftovers: Store cooled pinto beans in an airtight container in the refrigerator for up to 5 days.
- How to freeze pinto beans: Allow the beans to cool completely, then transfer them to a freezer-safe container. There’s no need to drain the cooking liquid. They’ll keep in the freezer for 4–5 months. When ready to eat, thaw them naturally in the refrigerator, then reheat on the stovetop or in the microwave.
🛒 Ingredients You'll Need
- Pinto Beans - this recipe calls for 1lb of dry pinto beans.
- Water - use 7.5 cups when making pinto beans in the crock pot.
- Salt & Pepper - flavor enhancer
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Recipe Card
👩🏼🍳 Scroll down to the recipe card below for the full list of ingredients, exact measurements, and step-by-step instructions.
👩🏼🍳 How to Make Pinto Beans In The Crock Pot: Step-By-Step Instructions
Step 1
Get a 1lb bag of beans and pour them out on the counter. If using a 2lb bag, just use ½ the bag and save the rest for later.
Step 2
Then, skim through the beans quickly on the counter or in a shallow baking tray and throw away any broken pinto beans and any rocks. Discard any dark beans.
Important Note
👩🏼🍳 Many people ask why rocks may be in a bag of dry pinto beans. Rocks are left over from the soil after the dried beans are harvested. Some get picked up in the harvesting process and never get discarded. That's why it's important to sift through them to remove any that you find.
Step 3
From there, rinse the dry beans and put them in the crock pot.
Step 4
Next add the salt, pepper, and 7.5 cups of water and put the top on the crock pot.
Step 5
Let the crock pot work its magic and in 7-9 hours, they will ready to serve. You'll be amazed at the taste difference using this cooking method. After making this recipe, you'll never want to make another pot of beans on the stovetop again!
🙋🏼♀️ Questions I Get Asked About This Recipe
Soaking beans does nothing to help or improve the texture or flavor of the beans. And, soaking them does not reduce any gas-producing properties. When I make these in the slow cooker, I don't pre-soak them beforehand and they turn out amazing every time.
If your pinto beans turned out watery, don’t worry! The easiest way to thicken them is to mash some of the cooked beans with a fork or potato masher and stir them back into the pot. As the mashed beans mix with the cooking liquid, they’ll naturally create a thicker, creamier consistency.
You can also remove the lid and let the beans continue cooking on HIGH for a little while to allow some of the excess liquid to evaporate. For an extra-creamy, refried-bean-style texture, mash more of the beans before serving.
A 4-quart crock pot is the minimum size I'd recommend for a 1 pound bag. I typically make these in a 6-quart crock pot because it gives the beans plenty of room to cook evenly.
🥘 What To Serve With These Pinto Beans
🥦 More Easy Side Dishes To Complete Any Meal!
Did You Make This Recipe?
If you tried these pinto beans, let me know how it turned out in the comments below! I love hearing from you! And, please leave a 🌟 rating while you're there!
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Crock Pot Pinto Beans
Equipment
- 5 quart 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
- 1 teaspoon crushed red pepper, optional
- ¼ teaspoon fresh ground black pepper
Instructions
- Pour the 1 lb bag of dry beans onto a counter or shallow baking dish 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. If you want to add the 1 teaspoon of crushed red pepper, add it here. Using a large spoon, stir to combine.
- Cover and cook on low for 7-9 hours. Watch to ensure you don't overcook the beans. 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.
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Christine Year
Wonderful!
At my age, 68, I have finally found a bean recipe to love. So easy and crazy good.
We doctored it up last night with smoked turkey necks, peppers and onions. Husband said it was the best bean soup he ever had. High praise! We use any kind of dry bean. This time, rattlesnake beans he grew:-)
Amanda Mason
Hi Christine! I am so glad you love the pinto beans! My dad is the one who taught me how to make these!! And I love that you added the peppers, onions, and turkey neck!! Great adds! And ues, you can use any beans!!