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Crockpot Pinto Beans

Creamy, smoky crockpot pinto beans made from dried beans with no soaking. Cheap, healthy and perfect for burritos, rice bowls, tacos and sides.
Print Recipe
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Tex-Mex
Ingredients Method Notes

Ingredients
  

  • 1 lb dried pinto beans rinsed and picked over (450 g)
  • 7 cups water or low-sodium broth (1.7 L)
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 1 whole jalapeño seeded and diced, optional
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 1/2 tsp salt

Method
 

  1. Rinse the beans and pick out any small stones or shriveled beans.
  2. Add the beans, water, onion, garlic, jalapeño, cumin, chili powder and smoked paprika to a 6-quart slow cooker.
  3. Cover and cook on LOW for 8 to 10 hours or HIGH for 5 to 6 hours, until creamy and tender.
  4. Stir in the salt and let sit 15 minutes. For creamier beans, mash about 1 cup against the side of the crock.

Notes

Cook time is for LOW. On HIGH, 5 to 6 hours. Keep beans covered with liquid.