Crock Pot Pinto Beans make the best side dish or vegetarian dinner. We love them as a side for our Chicken Tacos or as the filling in our Baked Burritos. This is a simple recipe that you are sure to fall back on over and over.
My family is pretty obsessed with taco night. It happens several times a month in my house. But with one kiddo toying with vegetarianism, and all of my kids eating more as they get bigger, we are always looking for more dishes to add to the taco table.
These Crock Pot Pinto Beans fit the bill on all fronts. I love them as a simple vegetarian filling for tacos. But they are also amazing as a replacement for refried beans or the perfect easy side dish.
These have wonderful flavor and are very easy to make!
How to Cook Pinto Beans in a Crock Pot
This slow cooker pinto beans recipe couldn’t be easier or more delicious. Here is a brief overview of the simple steps to make your very own pinto beans in the crock pot. For complete measurements and instructions, scroll to the recipe card at the bottom of the post.
- Prepare beans. Drain them and rinse them twice. See below for info on soaking them overnight.
- Add everything to the slow cooker. Combine all of your ingredients in a crock pot.
- Cook. Cook until beans are tender.
Soaking Pinto Beans
Do you have to soak beans before cooking them? While you can skip this step, it’s beneficial because it will cut down the cooking time compared to making dry pinto beans in your slow cooker. Soaking the beans also improves their texture, and since placing them in water in the fridge overnight is an easy feat, I think it is worth it.
How Long to Cook Pinto Beans in Crock Pot
The cooking time for pinto beans will depend on the setting you use. Either high or low cooking settings can be used with a successful outcome. Cook the beans on low for 8 hours or on high for 4 hours.
To soak your pinto beans prior to cooking, place them in a large bowl and cover them with water. Place in the refrigerator overnight (6-12 hours), then rinse and cook.
If you prefer to make this recipe using dry pinto beans, rinse them and cook them on high for 8 hours. Be mindful of the longer cooking time and possible more coarse texture.
Serving
This recipe is a very versatile dish and can be enjoyed in many ways. This vegan pinto bean recipe is also low carb, gluten-free, and can be served as a main dish, over rice (or cauliflower rice for a low-carb option), as a side, or in your favorite tacos.
Packed with protein and flavor, these slow cooker pinto beans can be served as is, whole in tacos, mashed to serve as a side, or as an ingredient in my Baked Burritos, Taco Pizza, or any recipe that calls for refried beans.
Storing and Reheating
Store your leftover beans in an airtight container for up to four days. Warm up over low heat or in the microwave until heated through. Pinto beans freeze very well and can be stored in the freezer for up to three months. See below for how to freeze beans.
Freezing
Prepare the recipe fully and let it completely cool. Place beans in freezer bags and remove extra air. Freeze flat and thaw in the refrigerator when ready to enjoy. Reheat on the stovetop over low heat, adding a splash of water or broth to thin.
What to Serve with Crock Pot Pinto Beans
When you try this recipe or any of my others, leave a comment and tell me what you think. I love hearing from you!
Crock Pot Pinto Beans
Ingredients
- 1 pound dry pinto beans soaked overnight
- 1 small yellow onion diced
- 1 jalapeno pepper diced
- 4 garlic cloves minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 cups low sodium vegetable broth
Instructions
- Drain the beans and rinse them two times.
- In a large slow cooker, combine all of the ingredients.
- Cook on low for 8 hours or on high for 4 hours or until beans are tender.
- At the end of the cooking time, you can keep the beans whole and use them as a side dish, as a taco filling, or over rice. You can also mash them.
Lori says
I made these today and hubby said they are soft, after 8 hours in the slow cooker, but underseasoned. He also said since we are serving it with a seasoned chuck roast (cooked in the slow cooker then shredded), it will all taste good together.
Juanita James says
Hi Lisa, I’m so excited to try your recipes. I’m going to be doing a lot of things with beans so I appreciate you taking the time to share! Thank you 😊
I hope you love this one!
Linda says
Can you use canned pinto beans to make the pinto bean dinner in the crock pot?
I haven’t tested this with canned beans, but it will be a different start than dry beans that have been soaked because they are par boiled first.
Dana Brown says
Hi Linda I’m making these right now & I did everything according to your recipie only I’ve added 2 hamhocks…..
I was wondering if I’ll need to add more liquid? I’m sure I won’t receive an answer to nite so I’ll wing it but if u could answer I’d appreciate it! I’ve been a fan for like a year now!! Do u have a good recipie for dry small pink beans!@! I enjoy your work & your knowledge into fppd. Keep up the yummy work & Have a blessed day!
Hi Dana! Thank you so much for your kind words about my cooking! I will be honest with you, my experience with ham hocks is very limited. That being said, I think that it is fine to just add them. You shouldn’t need more liquid. Have a great week, Lisa
Patti Conner says
If I want to substitute for jalepeno I’ve seen a comment that you could use chili powder, how much? or other suggestions?
Thanks
Patti
You could just leave it out. If you wanted to add chili powder to this, I would suggest adding 1 to 2 teaspoons.
Hannah Wicks says
I couldn’t find dried pinto beans so got canned. How can I adjust this recipe?
Hi Hannah! I haven’t tested this recipe with canned beans. If I were testing it, I would start the first round by cutting the cook time in half.
Roxane Mazurkiewicz says
I have a family event coming up and I need to know what size crock did you use , or how much this makes . Looks delicious, can’t wait to make it. Thank You
Hi Roxane, this makes 6 one cup servings and I made it in a 6 quart slow cooker.
Amy says
Beans were delicious. I doubled the recipe so I could freeze some for her working mother and Mimi. Thank you for the great tips.
I’m so glad you liked it, Amy!