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Home » Recipes » Slow Cooker Pinto Beans

Slow Cooker Pinto Beans

By Amanda Mason | April 26, 2018 | Updated July 31, 2018 | Gluten Free, Healthy Eating, Recipes, Sides

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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!

A white bowl with cooked pinto beans topped with crumbled feta cheese and parsley sitting on a white table, a green napkin and sprig of parsley.

I was raised on homemade slow cooked pinto beans. My parents made pinto beans once a week on the stove. We paired this pinto beans with chicken, meatloaf, beef, pork and tacos. I remember my parents always buying a big bag of dry pinto beans each week at the store so we could make sure we always had a bag on hand. When it was time to make the pinto beans, my parents would pour the bag on the counter and they would call me and my sister into the kitchen to pick out the “broken beans”. We would take our hands and spread all the beans into a nice even layer and pick out all the half broken beans and the little rocks you would find in the mix. From there, we’d take the beans and add them to a big bowl, rinse and drain. We would then let the pinto beans sit on the counter to soak for hours.

I asked my parents one day, “Why do we soak the pinto beans before we cook them?” My dad said it helps to remove some of the air so we wouldn’t get as gassy after we ate them. That was always so funny to me as a kid!

A white bowl with pinto beans topped with crumbled feta cheese and parsley sitting on a white table with a green napkin.

As an adult, I still make so many recipes from my childhood. Some of my favorite childhood memories are of me, my mom, dad and sister sitting down every night to a home cooked meal. Because this has left such a warm place in my heart, I’ve instilled this same tradition in my house with my husband and kiddos. I literally cook a homemade meal 6 days a week. It’s so rare that we go out to eat because my family loves my cooking and I love to cook.

Why You Should Eat Pinto Beans

When the kiddos were old enough to get off baby food, I decided to take a stab at my parent’s recipe and method for making  homemade pinto beans. I would make the pinto beans and smash them up with a fork for the kids to eat and lucky for me, both kids instantly fell in love with pinto beans! Which made me happy…pinto beans contain:

  • A lot of vitamins and minerals that our bodies need, like fiber and iron.
  • They are also low in fat and high in protein.

So I was super happy that my kids liked pinto beans and they still love them today! They ask me to make them a big pot all the time!

How To Make Pinto Beans

I was really struggling with something when I made my pinto beans on the stovetop. My beans would always turn out mushy! After talking to my dad and explaining to him how I was cooking the pinto beans, he told me the beans 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 POT! He softly smiled and said, “It’s so much easier in the slow cooker. Let me tell you how…” Hooray for this news from my dad! Ok, so here’s how he told me to make Pinto Beans in the slow cooker.

A white bowl of pinto beans topped with crumbled feta cheese and parsley sitting on a green napkin.

Step 1

Daddy told me to get a 1 lb bag of dried beans and pour them out on the counter. The bag below is a 2lb bag. If that’s all you have, just use 1/2 the bag.

A bag of dry pinto beans spread out on a white marble table top.

Step 2

He told me he doesn’t soak the dry beans anymore. He now just skims through the beans quickly on the counter and throws away the obvious broken ones and any rocks he finds. He also throws away any dark beans.

A hand holding broken beans and rocks from a bag of pinto beans.

 

Step 3

From there, he rinses the dry beans and then puts them in the slow cooker.

Pinto beans in a slow cooker.

Step 4

Next he adds the salt, pepper and water to the slow cooker, puts the top on and walks away.

Pinto Beans in a slow cooker covered with water, salt and pepper in water.

 

7-9 hours later, the pinto beans are done and are of the perfect consistency. I was so happy to hear this news! Let me tell you, it was not fun nursing a big pot of pinto beans cooking them the old fashioned way for 4-5 hours while adding yet more water because they boiled down too low. So, I took my daddy’s advice and made the pinto beans this new way and oh my goodness, they turned out so AMAZING!!

Ingredients

Guys, you are literally going to throw 4 simple ingredients together and walk away while your slow cooker does ALL the work for the next 7-9 hours. Here’s your ingredients:

  1. 1 lb bag of dry pinto beans
  2. Salt
  3. Pepper
  4. Water

And let me tell you…these pinto beans turn out so velvety smooth and full of flavor! Just like my parent’s pinto beans did when I was a kid!

What To Serve With Pinto Beans

I serve pinto beans as a side dish to so many meals. I especially love pinto beans with these family favorites:

  • Extremely Healthy Meatloaf
  • Pot Roast with Balsamic and Dijon
  • Crock Pot Beef Carnitas Tacos 

Most of the time, I serve the pinto beans plain, but they are super yummy topped with feta or cotija cheese and parsley or cilantro!

A spoonful of pinto beans topped with feta cheese and parsley, bowl of pinto beans on a white table with a green napkin in the background.

Tips And Tricks For Making Pinto Beans

  • To Pre-Soak Or Not Pre-Soak – Let me talk a little bit about the pre-soaking and gassiness aspect. Ok, yes this is going to get personal for a minute so just bear with me here. When I make these pinto beans in the slow cooker, I don’t pre-soak them beforehand. And I don’t notice any more or less gassiness than when I used to soak them. So I have no idea if there is any science behind that pre-soaking piece, but I did read a cool article about why you don’t need to soak pinto beans before cooking them. You can read about that here.
  • Toss The Stones  – So you’re probably asking…”Why in the WORLD are rocks in my pinto beans?!?” It’s a good question! Don’t fret! Rocks are left over from the soil after the beans are harvested. Some get picked up in the harvesting process. Just don’t cook them or eat them and you’ll be ok!
  • Broken and Dark Pinto Beans – You absolutely NEED to toss those broken beans! There’s a lot of reasons why these beans are broken. Some can split because of insect holes and the really dark ones just taste AWFUL if you cook them! So pick through those dried beans and get rid of broken beans, dark beans and rocks! It’s SUPER important!
  • Naturally Gluten Free – Pinto Beans are naturally gluten free and contain so many nutritional benefits, so eat them up!  They are also naturally low in fat!
  • Spice It Up! – You can add a pinch of crushed red pepper if you want a kick of spice!

Sometimes simple is SO much better. I guarantee you will LOVE these pinto beans cooked in the slow cooker! Ya’ll – enjoy this new super easy way to make pinto beans and Happy Eats!

What Did You Think?

So tell me…did you not just LOVE my Slow Cooker Pinto Beans recipe?! Did it make your life easier in the kitchen?! If you tried my recipe I’d love to hear your feedback in the comments below! And don’t forget to rate the recipe! FOLLOW ME on Facebook, Twitter, Instagram and Pinterest because I’m CONSTANTLY posting yummy food that I know you will love! Don’t miss out!

5 from 8 votes
Pinto Beans in a white bowl sitting on a white table with a green napkin topped with feta cheese and fresh parsley.
Print
Slow Cooker Pinto Beans
Prep Time
5 mins
Cook Time
8 hrs
Total Time
8 hrs 5 mins
 

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!

Course: Side Dish, Sides
Cuisine: American
Keyword: Slow Cooker Pinto Beans
Servings: 12 people
Calories: 262 kcal
Author: Amanda Mason
Ingredients
  • 1 lb Bag of Dried Pinto Beans, rinsed and picked over for stones
  • 7.5 cups water
  • 2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon crushed red pepper, optional
Instructions
  1. Put all ingredients into a slow cooker and stir.

  2. Cover and cook on low for 7-9 hours. You want to ensure you don't overcook the beans. You don't want them falling apart.

  3. Once cooked, turn the slow cooker off.


  4. The pinto beans 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.

Recipe Notes

NOTE:

  • A 1 pound bag of dry pinto beans equals 2.5 cups.
  • I omit the crushed red pepper from my pinto beans because I don't like them spicy. I did make a pot with the red pepper flakes for a friend and they raved how the spice was just enough.
  • My dad likes to cook his pinto beans in the slow cooker for 5 hours on high and then turn the temperature to low for the last 4 hours. 
Nutrition Facts
Slow Cooker Pinto Beans
Amount Per Serving (0.75 cup)
Calories 262
% Daily Value*
Sodium 404mg18%
Potassium 1053mg30%
Carbohydrates 47g16%
Fiber 11g46%
Sugar 1g1%
Protein 16g32%
Vitamin C 4.8mg6%
Calcium 90mg9%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in March of 2017, but was republished with new photos, step-by-step instructions and tips in April of 2018.

 NOTE: You will find affiliate links on this page.

Comments | 25 comments
Tagged with:Bean, Dairy Free, Dinners, Gluten Free, Healthy Eating, High Fiber, High Protein, sides, Vegetarian

About Amanda Mason

Hi! I'm Amanda, the founder and creator behind Recipes Worth Repeating! Simply put, I focus on creating delicious recipes for everyone. I offer variety. I offer convenience. I offer yumminess! And that's why people keep coming back. The recipes I create are absolutely worth repeating.

Founded in 2012, Recipes Worth Repeating grew from people routinely asking me to email them the recipe for my latest dish. Recipe development comes naturally to me and I find cooking relaxing. Originally from Nashville, Tennessee, I developed a passion for cooking at an early age and I love to showcase a variety of recipes on my blog.Creating delicious new recipes, still photography, and video for Recipes Worth Repeating is the driving force behind what engages my readers to keep coming back for more recipes they will love.

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Comments

  1. Karyn says

    November 4, 2018 at 12:37 pm

    5 stars
    Thank you so much for posting this recipe! I have always soaked my beans overnight before cooking them. Today I tried this recipe and they turned out AMAZING! I will never soak them overnight again! They are tender, moist and seasoned perfectly. Nothing fancy, they are just the way my Granny used to make them for us growing up! I used the red pepper flakes since we like them with a little spice but the spice isn’t overwhelming! Such an easy meal and reminds me of my Granny, so again, Thank you!

    Reply
    • Amanda Mason says

      November 4, 2018 at 12:59 pm

      Hi Karyn!

      I’m SO glad they turned out so great for you!! And that they remind you of your granny…awe! That makes me smile!! Thanks for taking the time to leave a comment!!

      Reply
  2. Joanna Robinson says

    December 13, 2018 at 1:05 pm

    5 stars
    Hi I make mine similar except I use bacon and ham hocks I don’t use salt ,I use beef cubes. Crock pot is the best way to go. Great recipe

    Reply
    • Amanda Mason says

      December 17, 2018 at 9:57 pm

      Thanks! yes – I love adding bacon or ham!! So yummy! I’m so glad you loved the recipe!!!

      Reply
  3. Jane says

    May 4, 2019 at 6:26 pm

    5 stars
    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 :).

    Reply
    • Amanda Mason says

      May 5, 2019 at 5:10 am

      Hi Jane – I’m SO glad you loved them! Yes – it’s a fabulous and simple recipe that all love! I’m so glad you love the flavor!! Thanks for writing in to let me know!!

      Reply
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I'm Amanda! Welcome to my little corner of the internet. I'm a wife, mother of two, lover of all things food and wine, and photographer. Here at Recipes Worth Repeating, you're going to find the most delicious and easy to make gluten free recipes everyone will love! Read More…

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