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Pinto beans in crock pot ready to cook

Crock Pot Pinto Beans

Easy, healthy crock pot pinto beans, no soaking required. Just tender, flavorful beans made with spices, broth, and a handful of pantry staples. Great for burritos, rice bowls, or as refried beans.
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Prep Time 10 minutes
Cook Time 8 hours
0 minutes
Total Time 8 hours 10 minutes
Servings: 6 people
Course: main, sida dish
Cuisine: American, Tex-Mex
Calories: 129
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb dried pinto beans
  • 1 small onion chopped
  • 3 garlic cloves minced
  • 1 jalapeño diced
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/8 tsp cayenne pepper optional
  • 2 bay leaves
  • 3 cups water
  • 4 cups low-sodium broth vegetable or chicken
  • 2 tsp olive oil
  • 1 ½ tsp kosher salt

Equipment

  • 1 Slow Cooker 6-quart or larger
  • 1 Skillet For sautéing aromatics
  • 1 Knife For chopping vegetables
  • 1 Cutting Board
  • 1 Wooden spoon (for stirring)

Method
 

  1. Rinse pinto beans thoroughly and remove any debris.
  2. Sauté onion, jalapeño, and garlic in olive oil for 4–5 minutes until fragrant.
  3. Add beans, sautéed vegetables, broth, water, spices, and bay leaves to the slow cooker.
  4. Cover and cook on HIGH for 8–10 hours until beans are tender.
  5. Remove bay leaves and adjust salt to taste.
  6. Serve as-is or mash into refried beans using a potato masher and some cooking liquid.

Notes

  • Store leftovers in the refrigerator up to 5 days or freeze up to 3 months.
  • For refried beans, mash with reserved broth and a little olive oil for added creaminess.
  • Add lime juice and chopped cilantro before serving for a fresh finish.
  • Great as a side dish, taco filler, or with rice and avocado.