There’s nothing more comforting or budget-friendly than a big pot of warm, tender pinto beans made right in the crockpot. It’s simple, hands-off, and perfect for busy families. These beans are full of flavor and can be eaten as a meal, a side dish, or used in so many recipes (think tacos, burritos, soups, and more). My family loves them with a slice of cornbread on the side. Trust me—once you try these, you’ll never go back to canned beans again!
What You’ll Need
- 1 pound dried pinto beans
- 6 cups water (or chicken broth for extra flavor)
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 small jalapeño (optional, for a little heat)
- Juice of 1 lime (optional, for a fresh finish)
- Fresh cilantro for garnish (optional)
Pro Tips
- Soak Your Beans (Optional): If you soak the beans overnight, they’ll cook a bit faster and be easier to digest. But if you’re in a hurry, you can skip it—just cook them a little longer.
- Customize the Flavor: Don’t like spice? Skip the jalapeño. Want more flavor? Add a smoked ham hock or a couple of slices of bacon to the pot.
- Don’t Add Salt Too Early: Add salt after the beans have softened. Adding it too early can make the beans tough.
- Make Extra: These beans freeze beautifully! Store leftovers in portioned containers for quick meals later.
- Test for Doneness: Every crockpot is different. Start checking for tenderness around the 6-hour mark.
Tools You’ll Need
- Crockpot or slow cooker
- Measuring cups and spoons
- Cutting board and knife
- Small bowls for spices
- Ladle or large spoon for serving
Substitutions and Variations
- No Pinto Beans? Use black beans or navy beans instead.
- Broth Instead of Water: For richer flavor, use chicken or vegetable broth.
- Add a Protein: Stir in shredded chicken, cooked ground beef, or diced ham.
- Spice It Up: Add a pinch of cayenne or red pepper flakes.
- Herb-y Vibes: Toss in a couple of bay leaves or some fresh thyme sprigs while cooking.
Make Ahead Tips
- You can soak your beans the night before and have everything prepped in the fridge. In the morning, just toss it all into the crockpot and let it go.
How to Make Classic Crockpot Pinto Beans
1. Rinse the Beans
Pour your dried pinto beans into a colander and rinse them under cool water to remove any dirt or debris. Check for any small stones.
2. Optional: Soak the Beans
Place the rinsed beans in a large bowl and cover with water. Let soak overnight, then drain before cooking.
3. Add Everything to the Crockpot
Place the beans, water (or broth), diced onion, minced garlic, cumin, smoked paprika, black pepper, and jalapeño into the crockpot. Stir everything together.
4. Cook Low and Slow
Cover the crockpot with the lid and cook on low for 8-10 hours, or on high for 5-6 hours, until the beans are tender.
5. Season and Serve
Once the beans are tender, stir in the salt and lime juice (if using). Taste and adjust seasonings as needed. Serve warm with fresh cilantro, cornbread, or your favorite toppings.
Leftovers and Storage
- Fridge: Store in an airtight container for up to 5 days. Reheat gently on the stovetop or in the microwave.
- Freezer: Cool completely, then freeze in portions in freezer-safe containers or bags for up to 3 months.
Conclusion
Classic crockpot pinto beans are one of those recipes that just feel like home. They’re simple, nourishing, and full of possibilities for meals throughout the week. I hope your family loves this recipe as much as mine does! If you try it, leave a comment below and let me know how it turned out—or if you added your own twist. I’d love to hear from you!
