These Slow Cooker Pinto Beans are super simple to make and don’t require any soaking. Tender and flavorful, they go well with just about anything, or you could follow my lead and make it a meal. I like to top these pinto bean bowls with avocado, salsa, fresh herbs, onions, or queso fresco. You do you.
For this recipe, you don’t need to soak the beans. Just wash the beans and pick them over for stones. Then dump the beans into your slow cooker. Sauté the onions, garlic and jalapeño and add them to the slow cooker too. Then add the bay leaves, cumin, oregano, and cayenne pepper to infuse the beans and the bean-cooking liquid with flavor. Add in the chicken broth (you could also use vegetable broth for a vegan-friendly option) and water. Cover the slow cooker with a lid and cook until the beans are tender. Enjoy!
To make the Slow Cooker Pinto Beans, you will need the following ingredients:
Use a large colander, to rinse 1 pound dry pinto beans. Pick the beans over, removing any damaged beans and discarding them.
Add the rinsed beans to a 6-quart or larger slow cooker.
In a medium nonstick skillet over medium-high heat, heat 2 teaspoons extra-virgin oil and add 1 chopped onion, 1 finely chopped jalapeño, and ½ teaspoon salt. Sauté, stirring occasionally, for 2 minutes.Add 3 minced garlic cloves and cook until fragrant, about 30 seconds.
Transfer the onion mixture to the slow cooker.
Add in 2 bay leaves, 1 teaspoon ground cumin, 1 teaspoon dried oregano, the remaining 1 teaspoon salt, and ⅛ to ¼ teaspoon cayenne pepper if using. Pour in 3 cups water and 4 cups low-sodium chicken broth (or vegetable broth) over the top. Stir to combine.
Cover with a lid and cook on high for 8-10 hours until the beans are tender. The cooking time may vary depending on the strength of your slow cooker. Start checking at the six-hour mark to see how quickly the beans are cooking. Once the beans are cooked, discard the bay leaves.
Drain the liquid, or leave the liquid in the slow cooker and serve the beans with it. Taste and adjust for seasoning if needed.
Drain the beans, reserving 1 cup of the cooking liquid, and return the beans to the slow cooker. If you don't have 1 cup liquid in your slow cooker, use 1 cup water instead. Using a potato masher, mash the beans until they reach the desired consistency, adding some of the reserved liquid as needed. Taste and adjust for seasoning if needed.
Ladle the beans into bowls and sprinkle with the toppings of choice. Serve and enjoy!
This easy recipe for Slow Cooker Pinto Beans yields perfectly cooked and well seasoned beans every time. Made it? Let us know! Tag @cookmerecipes on Instagram and hashtag it #cookmerecipes.
Superb and easy!
Awesome! These pinto beans were a hit at our family dinner. I love how easy it was, just like my grandma used to make. Will definetly make again!
Superb recipe! I made this for my husband and it was a hit! The flavors are amazing, we topped it with everything and enjoyed it so much. This will be a regular in our dinner rotation. Simple and delicious!
Wow! I made these pinto beans for a cozy dinner last night and they were a total hit! So easy to prepare. I topped mine with fresh avocado and salsa. My friends couldn't believe I made it in a slow cooker! Simply delicious.
Absolutely love these beans
Simply the best!
So easy to make
Wow! These beans were sooo easy to make! I just threw everything in the slow cooker while I studied for my exam, and they turned out bomb! Perfect for a busy gal like me.
Gluten Free Recipes
Low Cholesterol Recipes
