Crockpot pinto beans are one of the cheapest, easiest things you can make in a slow cooker. Dried pinto beans go in with water, onion, garlic and spices, no soaking required, and 8 hours later you have creamy, smoky beans that beat anything from a can.
One pound of dried beans makes about 6 cups of cooked beans.
Why You Will Love This Crockpot Pinto Beans
- No soaking. Just rinse and cook.
- Super cheap. A fraction of the cost of canned beans.
- Smoky without meat. Smoked paprika and cumin give deep flavor.
- Freezer friendly. Freeze in portions for quick meals.
Ingredients for Crockpot Pinto Beans
- Dried pinto beans: 1 lb (450 g), rinsed and picked over for small stones.
- Liquid: 7 cups water or broth. The beans must stay covered the whole time.
- Seasoning: Onion, garlic, jalapeño, cumin, chili powder, smoked paprika and salt.
How to Make Crockpot Pinto Beans
Step 1: Rinse
Rinse the beans and pick out any small stones or shriveled beans.
Step 2: Load the crock
Add the beans, water, onion, garlic, jalapeño, cumin, chili powder and smoked paprika to a 6-quart slow cooker.
Step 3: Slow cook
Cover and cook on LOW for 8 to 10 hours or HIGH for 5 to 6 hours, until creamy and tender.
Step 4: Season
Stir in the salt and let sit 15 minutes. For creamier beans, mash about 1 cup against the side of the crock.
Tips for the Best Crockpot Pinto Beans
- Keep them covered. Add hot water if the beans start to peek out of the liquid.
- Salt timing. Salting at the end is the safest bet for creamy beans; older beans can stay firm.
- Check your beans. Very old dried beans may never soften. Buy from a store with high turnover.
- Red kidney beans are different. If you swap in red kidney beans, boil them hard for 10 minutes first.
What to Serve with Crockpot Pinto Beans
Serve with rice and cornbread, in burritos and tacos, or as a side for crockpot chicken tacos. Mash and fry for refried beans.
Easy Variations
- Charro-style. Add a can of diced tomatoes with green chiles and cilantro at the end.
- Refried. Drain, mash with 2 tbsp oil and a splash of bean liquid.
- Black beans. Use the same method with dried black beans.
How to Store and Reheat
Refrigerate in their liquid up to 5 days, or freeze in portions up to 6 months.
Equipment I Used
- 6-quart slow cooker: the right size for this recipe. Fill it between half and two-thirds full for even cooking.
- Large airtight food storage container: for leftovers and freezer portions.
- Large ceramic pasta and soup bowls: deep enough for stews, soups and saucy dinners.
- 360-degree rotating spice rack: keeps every spice within reach.
Want to batch-cook for the week? The Meal Prep for Beginners guide includes printable meal prep checklists.
Crockpot Pinto Beans
Ingredients
Method
- Rinse the beans and pick out any small stones or shriveled beans.
- Add the beans, water, onion, garlic, jalapeño, cumin, chili powder and smoked paprika to a 6-quart slow cooker.
- Cover and cook on LOW for 8 to 10 hours or HIGH for 5 to 6 hours, until creamy and tender.
- Stir in the salt and let sit 15 minutes. For creamier beans, mash about 1 cup against the side of the crock.
Notes
Crockpot Pinto Beans FAQ
Do you need to soak pinto beans before slow cooking?
No. Rinsed dried pinto beans cook to creamy tenderness in about 8 to 10 hours on LOW without soaking.
How much water for 1 lb of pinto beans in a crockpot?
About 7 cups. Keep the beans covered by at least an inch.
Why are my crockpot beans still hard?
Old beans or very hard water can keep them firm. Keep cooking, and add a pinch of baking soda if needed.
Can I freeze cooked pinto beans?
Yes, in their liquid for up to 6 months.
