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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Janette
One of my favorites! So simple, I keep coming back to it. Thank you for sharing.
Amanda Mason
So glad this recipe is a favorite of yours and that you keep coming back! That's the best compliment I can get....a recipe worth repeating and it keeps you coming back! Let me know what other recipes of mine you try! I can't wait to hear!
Dina
Immediate nostalgia after taking the first bite. I haven’t made beans from scratch in forever due to lack of time and you solved all of that for me. Super delicious and easy. I’ve already shared this recipe so many times.
Amanda Mason
Hi Dina! I am so glad this recipe was a huge time saver for you! And, I'm glad you loved the taste! I agree - no one has time to stand over a pot of pinto beans all day. Please let me know what other recipes of mine you try! I can't wait to hear!
Julianne
Loved these. So easy. I subbed 1 tsp of garlic salt plus 1 tsp of Spice Islands Beau Monde, containing salt, onion and celery seed for the straight salt. I also mixed in some chopped onion and a ham hock plus some cut up turkey bacon I needed to use up. I went with 5 hours high and 4 low, and I used 7 cups water, figuring if they were too thick, adding more boiling water is easier than subracting. . didn't need to.
These were delish! I found that the leftovers, upon sitting in the fridge, picked up a little more heat from the pepper flakes.
Next time, I'll add more than 1 tsp pepper flakes. I live in New Mexico, btw.
Thanks to you and your Dad. I only have time for "easy" these days.
Amanda Mason
I am so glad you left me a comment on how easy and delicious you thought these were! It made my dad and I'll share with my dad, too! Great adds, by the way!!
Veronica
I only have a small crock pot at the moment. Larger one seems to be on the blink. Any suggestions for adjusting the recipe for use in a small slow cooker? Mine hold 1.5 quarts and has high, low, and warm settings. I'm eager to try this recipe. My sister uses it all the time and her beans come out perfect.
Amanda Mason
Hi Veronica!! Well, I've never made these beans in a crock pot that small...BUT, I'm thinking if you half the ingredients it should fit fine! Not sure about the timing though... It might require a little less time than I wrote the recipe for but you'll probably have to start checking for doneness at about the 4 hour mark. Let me know how it turns out for you!
Veronica Escobedo
Amanda, the beans turned out great!
I ended up reducing all the ingredients by half, then cooking them on low. After 8 hours they still seemed a little undercooked, so I set it to high for the 9th hour. Also, I had to stir them every now and then to even out the cooking. I'm guessing it's because a mini crockpot has a smaller heating area at the bottom. (Mini crockpots seem a bit deeper than wide. My larger crockpot is longer than it is deep. Perhaps having a smaller heating area at the bottom changes things, and it'll be one of the things to keep in mind if I ever make recipes in them in the future. )
Aside from that, though, it worked fine. Thanks!
Amanda Mason
I am SO GLAD they turned out so great for you!!! Thanks for letting me know!!
Cathy Gross
We were poor growing up on a farm...10 kids. ..parents from the south, and Mom kept a garden and canned. We all grew up super healthy.
One of our staples were "soup beans". Mom cooked a pot of pinto beans all day (sorry, but we like them soft) and with plenty of thick broth. We'd crumble up a big piece pf cornbread in a bowl of beans, have a big glass of milk straight from the cow, and thought we had the best meal ever. I still make them several times a year, serve them with sweet cornbread, and honey, I still think I had the best meal ever.
I cook mine with salt, pepper and bacon. I have made them overnight in a big dutch oven in my oven. Crockpot works great, too! Thanks for the idea.
Amanda Mason
What a wonderful memory!! I grew up in the south, too and we would do the same thing!! I hope you enjoy this version in the crockpot! They taste just as good with half the time!!
Leachea Reginia Wood
Actually less water (6-1/2 cups) seemed to make the beans watery and lacking taste. I even cooked them with a lot of country ham and still not much flavor. I want a thicker, creamier type bean soup so any ideas how to add more flavor and thickness?
Amanda Mason
Hi there - thanks for writing and asking this question! This is definitely not a recipe for bean soup. These pinto beans are meant to be served as a side dish. Once the pinto beans are done, you could try moving them to a stockpot on the stove top and adding in some cornstarch and bringing them to a boil. But I've not tried that as this is a simple pinto beans recipe that is meant to pair with a meal.
Miriam
Hi Amanda, Thanks so much for this recipe! I am the daughter of eastern European immigrants who never used beans in their recipes, but I have always loved them. I enjoy recipes from other cultures very much. I'm in my late sixties but I also enjoy learning new methods of cooking, especially if they make life simpler. 🙂 I will add onions and garlic to this, maybe some ham after I taste it.
Amanda Mason
I'm so glad you are making my recipe! The onion, garlic, and ham are all great additions, for sure! Let me know how everything turns out for you!!
Jennifer
Hi Amanda!
I’m going to make this today! Have you ever doubled this recipe? I think I would like to do 2lb of pinto beans so I have leftovers after Christmas dinner! Thank you 🙂
Amanda Mason
Yes- you can double the recipe but it will take longer to cook so increase the cook time.
Ann
I love the idea of cooking beans in the slow cooker! I think they come out tastier! These beans were delicious!
Amanda Mason
I think so too!! Glad you enjoyed them!
Maggie
I didn't know you could make them in the slow cooker. They were perfect. Tender. Delicious.
Amanda Mason
Yep! It's a great slow cooker recipe, for sure!
Jamie
Such a wonderful dish, looks delicious and so yummy! I totally love food that is cooked slowly as it brings out the best taste and flavor. Plus it's a healthy meal that everyone can enjoy!
Amanda Mason
Enjoy!