This easy Pinto Beans recipe yields the most delicious, amazing pinto beans you’ve ever had – without having to soak your beans! A simple blend of ingredients and spices turns that bag of dried beans into your new favorite side dish. Bonus: Makes amazing refried beans too! Complete your meal with homemade cornbread, taco seasoning, or homemade tortillas!
Pinto Beans
If you’re looking for a versatile, hearty side dish, this easy pinto beans recipe is perfect for so many meals. The flavor is unmatched and you’re not going to believe how easy these beans are to prepare.
Whether you’re making them for a Mexican fiesta or just want something to serve along side some grilled chicken or steak made with my famous chicken marinade or steak marinade, this recipe delivers.
One of our favorite ways to enjoy these beans is with this delicious homemade cornbread – so good!
Why Homemade Crock Pot Pinto Beans?
If time allows, I always prefer to make something from scratch instead of using the canned version. Luckily pinto beans can be done in the slow cooker which frees up a lot of time when it’s closer to dinner AND they taste sooooo good!
With just a little bit of work you can have amazing beans that blow away anything you’ll find in a can. Just like my homemade flour tortillas, these slow cooker pinto beans will become a staple for any Mexican dish your family loves.
- easy – with just a few simple steps, this recipe is easy for even a novice cook
- versatile – goes with so many different dishes
- convenient – ready to eat when it’s dinner time
- cost effective – beans are so inexpensive to buy and you need so few ingredients in this recipe that it’s incredibly cost effective
Pinto Beans FAQ
Do you need to soak the beans over night if you cook them in a slow cooker? Nope. That’s one of my favorite parts of cooking beans in the slow cooker. You don’t have to presoak!
Is it safe to cook pinto beans in a slow cooker? Like with any bean, you want to make sure that all the beans are cooked thoroughly. You don’t want to get sick because of some undercooked beans. The slow cooker does a great job of ensuring all the beans are cooked evenly.
Are pinto beans healthy? Very much so. They are an excellent source of protein. As well as fiber, minerals, and vitamins.
How many carbs are in pinto beans? Beans are mainly comprised of carbohydrates, fiber, and protein. One serving of this recipe contains approximately 40 grams of carbs.
Ingredients Needed
Just 8 main ingredients is all it takes. A lot of these ingredients may already be in your pantry and spice rack.
- dry pinto beans – you’ll want to pick through these carefully before cooking.
- jalapeno – this does not make these recipe overly spicy, just adds flavor. If you want a little more heat, feel free to double the amount.
- yellow onion – a sweet onion will also work in a pinch.
- garlic – fresh is best but use whatever you have on hand. If you need to use granulated garlic or garlic powder, use 1 teaspoon.
- salt and pepper – the pinto beans get seasoned generously before cooking in the crock pot but you’ll want to test after they are done to see if they need additional salt or pepper.
- ground cumin – this ingredient is essential as it is one of the main flavors in this recipe.
- chicken broth – look for low sodium. Chicken stock is also great in this recipe.
How To Cook Pinto Beans
There are lots of ways to cook pinto beans but making them in your slow cooker is fool proof. You don’t even need to soak your beans beforehand!
I typically start in the morning and let the beans cook all day long. However, you could also start them overnight and have them ready to go in the morning. Whatever is convenient for you. (These are a delicious addition to breakfast burritos!)
- Saute onions, jalapeno and garlic in olive oil. You just want to soften them and bring out their flavor. You can skip this step but for the best flavor, don’t.
- Place the beans in the slow cooker and add sauteed mixture.
- Season with salt, pepper and cumin.
- Pour in chicken broth and stir gently.
- Cook on high for 8 to 9 hours or until the beans are tender.
How To Make Refried Beans
You can check out my recipe here for refried beans but essentially all you’re going to need to do is mash these beans into your desired consistency. It’s just that easy!
Freezing Pinto Beans: Let the beans cool completely before placing in freezer bags. The beans can be frozen for up to 3 months. To Thaw: Remove from freezer and let that in refrigerator overnight. Reheat over low heat with additional chicken broth or water as needed.
I know you’re going to love this pinto beans recipe as much as my family does!
More Favorite Bean Recipes
- Baked Beans
- Green Bean Recipe (my Nana’s and it is SO good!)
- Slow Cooker Cowboy Beans
- Slow Cooker Refried Beans
- Kielbasa and Barbecue Beans
How To Make Pinto Beans
Crock Pot Pinto Beans
Ingredients
- 3 cups dry pinto beans rinsed and picked through
- 1 tbsp olive oil
- 1 jalapeno seeded and chopped
- 1 yellow onion dice
- 3 cloves garlic minced
- 1 tsp pepper
- 1 tsp salt
- 1 tsp ground cumin
- 64 oz low sodium chicken broth may use stock
Instructions
- Heat olive oil in a medium skillet. Add onion and jalapeno saute for 3 to 5 minutes until soft. Add garlic and saute for an additional minute.
- In a large, 6 quart slow cooker, place beans, onion mixture, salt, pepper, and cumin.
- Pour broth over the top and stir gently. If beans are not covered, add just enough water to cover the beans.
- Cook beans on high for 8 to 9 hours or until tender. Test seasoning and add salt if needed.
- Serve immediately.
Margie says
Trish,
My Mexican mother made the best beans – frijoles de la olla. I have never had beans that taste better than hers. Friends and family that had her beans for the first time, would ask for them again and again. When my mother passed away, the one comment I heard most was that she was a great cook and her beans were the best they had ever tasted. One of my mother’s secret to great beans was the timing of the salt. She did not add the salt until the last 1/2 hour of cooking to prevent the skin of the beans from lifting off and to ensure that the beans were not too soft. Her other secret, to just about anything she cooked, was to keep the recipe clean, simple and cook low and slow. She never owned a slow cooker, but beans in a slow cooker would have been right up her alley. I can’t wait to try this slow cooker recipe, but will wait to add the salt (and the broth if it has salt) until the last 1/2 hour. Thank you for sharing this recipe. Margie (Southern California)
Kim says
Yummy
Diana says
I tried these Crock Pot Pinto Beans and they are soooo delicious! I’ve never been a huge fan of pinto beans but I love these! I’m making them again today. I can’t see myself ever using another recipe. THANK YOU for changing my mind about pinto beans and sharing your extraordinary recipe!
Trish - Mom On Timeout says
Thank you so much Diana! I’m thrilled you enjoyed the recipe as much as we do!
Shelby says
These were so good! I made a half recipe as it’s just me and my hubby. I live in the SW and have always been taught not to add salt until the end as it makes the beans hard, but I followed the recipe as written and they did cook through. Will definitely make again
Judy says
I am so glad to see a recipe without pork for a change. All the ingredients sound wonderful so I will definitely make this soon.
Thank you for posting this recipe!
Judy
Linda says
As with most of your entree recipes, I can’t eat them. Reason being have food allergies. Onion, garlic, bell peppers, hot peppers , amongst others .
Recipes without the above ingredients would be greatly appreciated.
lynn says
it is nice to have a recipe without the meat but still full of flavor
Dawn says
Excellent! Everything about this is great! Very yummy and so so easy to make!
Cynthia N says
I was excited when this recipe showed up in my email inbox. I’m so tired of the crock pot ham and/or ham hock pinto beans. I’ll make them for Hubby, but I won’t eat them. Yep, there are leftovers, but he’s okay with that. I made these crock pot pinto beans yesterday and they are fabulous! No more of those other ones for this household. OMGoodness! So much flavor! A bit of spice and kick without being overwhelming. The yummy sauce which thickens just enough during cooking is perfect for serving over rice or crumbled cornbread. Thank you so much for sharing this recipe.
Trish - Mom On Timeout says
I’m so glad you enjoyed the recipe Cynthia!
Colleen says
These were very good! I needed to add more water (about a cup) after they had cooked for a few hours, I think because we live at an altitude of 4500 feet. This recipe is a keeper!
Linda says
Is there any meat in these beans ? It looks like there is but if not what would be good meat to put in it my husband thinks he has to have meat with everything
Trish - Mom On Timeout says
There is not but bacon or a ham hock would be a delicious addition.
Jane says
Hamburger meat is good or ground dark meat turkey
Kim says
Put ribs in there in your beans on the bone let it cook off it makes the best beans you’ve ever had that’s what kind of meat you put in it
Cindy Castillo says
i Trish,
Please let me know if you can cook these beans with ham hocks, These beans look amazing. Please let me know.
Thanks,
Cindy
Trish - Mom On Timeout says
Absolutely! That would be a delicious addition to the recipe.
Jennifer Favor Howell says
Of course! All beans should have a ham hock!
I was surprised it wasn’t included in the recipe. : )
Cindy says
Can you also add ham hocks to this also in the crock pot?
Thanks.
Trish - Mom On Timeout says
Yes, you sure can Cindy!
Nancy Underlin says
I love your recipes! I’m using one or two out of each email you send! Thank you much!
DIANA A McGEE says
I just made these and added a can of Rotel spicy tomatoes. So good. I serve with pickled jalapenos, sour cream and mozzarella cheese. Queso fresco is good too.