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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Evan
Lovely post, thanks so much Amanda! Just wanted to add that sorting out the pebbles and broken beans is much better done in a shallow baking tray than on the countertop. One lb. even fits a single layer deep on a typical medium-sized tray. Also, while I've never noticed a bad taste from broken beans, they cook down fast and make the water very brothy, which the whole beans can't soak up as well.
Amanda Mason
Hi Evan! Great feedback - love that idea of using a shallow dish!! Let me know how you like the recipe!!
Terry Clifford Marsh
We always cooked pintos at work and we would always add a whole chopped up onion and a pack of ham seasoning to a similar recipe.Also added a little extra water for our corn bread.
Amanda Mason
Yum!! That sounds great! I hope you enjoy my recipe!
Samantha Pollard
I just seen this recipe but I put ham hocks and onion,garlic,salt, pepper and cooked on low for 7 hrs and I noticed they were not done... I am using a Ninja Cooking system....Should I of cooked them on high???? After 7 hrs I put them on high because they were not done??? Any suggestions???
Amanda Mason
Hi! So I've never used a ninja cooking system when making this and I'm always leary of the multi functional gadgets because I never have any luck with the cooking "normal" like they do with a slow cooker or instant pot. So - I'm not sure how to help you on this one other than do some research on Google to see what they recommend cook time be for pinto beans in their system. I love your additions of ham hock! If you can ever get them done in your ninja cooker they should taste amazing.
Beverly Miller
Thank you for posting the pinto beans recipe. I also grew up eating them. My mom always add a ham bone for seasoning to the beans and she had fried potatoes and corn bread with them. Extremely good and filling then with the leftover beans heat them up the next day an make a bean sandwich all you do is put the beans with your choice of condiments on one slice of bread then put the other piece of bread on top. It is really good and you dont waste any food.
Amanda Mason
Hi Beverly! That is SUCH a great idea! An excellent way to make sure no food is wasted! I love the addition of the ham bone seasoning! And yes, oh so filling!!
Gabrielle
I've already soaked my beans. Approx. how long should I leave them in the crock pot?
Amanda Mason
Even though you soaked them, it really shouldn't reduce the cook time. Cover and cook on low for 7-9 hours. I'd start checking them at 6hr in to see if they are done.
Tim Mantyla
I can't comment on the recipe yet but I made my own adjustments including about half a cup of lemon juice, 1.5 tbsp paprika, Tajin Clasico red pepper-and-lime-juice-seasoned salt and meat tenderizer seasoning mix (garlic powder, salt, dextrose, onion powder instead of salt. I'll let you know how it turns out!
I bet this recipe could benefit from a couple of cloves of garlic and some diced onions.
Amanda Mason
Hi Tim - your additions sound so amazing!! Yes - I created this recipe to be super so it would go with many dishes, and it is wonderful with minimal ingredients. BUT - you are so right...adding additional seasonings definately take this recipe up a notch!! I can't WAIT to hear how your additions turn out so please let me know!!!
Rick Bisbing
How much water would I add to this recipe if cooking 4 lbs of beans in a 10 qt slow cooker?
Amanda Mason
I've never made that many at the same time so if I were you, I'd put the beans into the slow cooker and add enough water to cover the beans by 2-3 inches. You're also going to need to increase the cooking time but not sure by how long since I've not made this many at once.
Jane
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 :).
Amanda Mason
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!!
Jaime Gonzalez
Hello Amanda,
It’s so interesting to me that as I read your story, I reminisced about my own childhood. Minus me having any involvement in the cooking process, I was able to feel as if almost smell those beans cooking. Do you recall the smell of them cooking, particularly on a cold winter evening? I’m emotional just writing to you about it.
Now here comes the greatest and please don’t read into this in any way. I almost felt as if we could be siblings as you mentioned how beans were a must in your home every week. I recall how upset my stepfather would get if there weren’t any beans cooked In our home.
I felt such a kinship with you, but then you mentioned the main dishes that you accompanied the pinto beans with and as I read the words of the food, my mind was perplexed. I read on and I didn’t anticipate that there would be a picture of you at the end of your recipe. Went that’s when I just had the best laugh since I can’t even remember. I still feel the kinship with you only that you are my sister from another mister.
The main courses that would accompany our beans will sound perhaps foreign to you. Here are some of the names of the meals: carne con chile, chilles rellenos, huevos rancheros (you may have heard of this one). And the list goes on.
I apologize if you don’t see the humor that I saw. But as a 50 year old man and living all of my life in Los Angeles, I never ever heard of a Caucasian family having pinto beans on standby like in my home. As a matter of fact I remember the few times I had friends over for dinner of a different race, they would love our food m, but they had never seen pinto beans. They always would say, “we eat beans sometimes on 4th of July, but they are not good like these”.
I’ve never cooked beans and the one thing that I asked my wife to do for me when we got married was to please cook beans for me. Well here I am after 15 years of marriage and I’ve never had a pot full of beans at home. And trust me we laugh about it all the time. But we live busy that we get home from work and we mainly eat out. I wish we had the great tradition that you have going on with your family. That’s beautiful.
Well I just had to reach out to you. I thank you so much for your recipe that you shared. I’m sure it will be great. I’m going to leave the. cooking overnight and my wife will get a kick out of it in morning when she sees a pit full of beans that I cooked.
All the best to you and your family. It’s great that through so many differences they people are going through during these times two complete strangers from different walks of like can share such a simple yet powerful memories.
Jaime
Amanda Mason
What a wonderful comment to read! Thank you for writing this! We ate beans all the time as a child because we didn't have a ton of money and beans were cheap, lasted awhile, and provided great nutritional value. I agree - it's so funny how we are on completely different paths in life but there is a commonality here - in food! Amazing! Food truly is a universal language!! Thanks so much this comment and thank you for following me! Let me know how you like the beans!!
Jaime
The beans were awesome!!!! I made breakfast in the morning and for the first time in 15 years there is a pot of beans in my fridge!!!
Thanks so much for your time and recipe.
I will browse your site for cheesecake and/or coffee cake recipes
Be
Amanda Mason
Yeah!! I'm so glad you loved them!! Yes - check out my dessert section here: https://recipesworthrepeating.com/category/recipes/desserts/. You're guaranteed to find some you'll love!!
Joanna Robinson
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
Amanda Mason
Thanks! yes - I love adding bacon or ham!! So yummy! I'm so glad you loved the recipe!!!
Karyn
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!
Amanda Mason
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!!
Jaime
Hello Amanda. It’s Jaime. I’ve just made my second pot of beans but I tweaked the recipe a little and Ayyyyyyyy Caramba!!!! These beans are scrumptious. I threw in bacon, chorizo and chopped up mozzarella. Awesomeness!!!!!
Amanda Mason
Oh my goodness that sounds so amazing!!!! What a great addition! That's a meal all by itself!!! I'll update the recipe to include these as options!!!! So yummy!