Go Back
+ servings
Pinto Beans in a white bowl sitting on a white table with a green napkin topped with feta cheese and fresh parsley.
Print Recipe
5 from 13 votes

Slow Cooker Pinto Beans

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 Time5 mins
Cook Time8 hrs
Total Time8 hrs 5 mins
Course: Side Dish, Sides
Cuisine: American
Servings: 12 people
Calories: 262kcal
Author: Amanda Mason


  • Slow Cooker



  • Pour the 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 slow cooker. Add the rest of the ingredients into a slow cooker and stir.
  • 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, turn the slow cooker 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.



  • 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 - 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 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 them 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 dried 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 ones! There's a lot of reasons why these 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 and get rid of broken, dark beans, and the rocks! It's SUPER important!
  • Naturally Gluten Free - They 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!
  • Additional Add Ons - I've had readers tell me that they've added in bacon, chorizo, and chopped up mozzarella to this recipe. 


Serving: 0.75cup | Calories: 262kcal | Carbohydrates: 47g | Protein: 16g | Sodium: 404mg | Potassium: 1053mg | Fiber: 11g | Sugar: 1g | Vitamin C: 4.8mg | Calcium: 90mg | Iron: 3.8mg