There’s something magical about a pot of beans simmering away all day, filling the house with cozy, comforting smells. This Crockpot Pinto Beans with Sausage recipe is one of my family’s favorites—it’s hearty, flavorful, and ridiculously easy to throw together. Whether you’re feeding a crowd or meal prepping for the week, this dish is a winner. Bonus? The kids love it! You can serve it as a main dish with cornbread or as a side for tacos or BBQ. Let’s get cooking!
What You’ll Need
- 1 lb dried pinto beans (rinsed and sorted)
- 1 lb smoked sausage (sliced into rounds)
- 4 cups chicken broth
- 2 cups water
- 1 medium onion (diced)
- 2 garlic cloves (minced)
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp dried oregano
- 1 bay leaf
- 1-2 tbsp olive oil (for sautéing)
- Optional garnish: chopped parsley or green onions
Pro Tips
- Soak the Beans (Optional): If you have time, soak the beans overnight to speed up cooking and improve texture.
- Brown the Sausage: Don’t skip sautéing the sausage and onions—it adds so much flavor to the final dish.
- Season Gradually: Start with less salt and adjust after cooking since smoked sausage can be salty.
- Customize the Spice Level: Add more chili powder or a pinch of cayenne if your family loves a kick of heat!
- Make it Veggie-Friendly: Swap sausage for your favorite smoked plant-based sausage or mushrooms.
Tools You’ll Need
- Crockpot (slow cooker)
- Large skillet
- Chef’s knife and cutting board
- Wooden spoon
- Measuring spoons and cups
Substitutions & Variations
- Beans: Swap pinto beans for black beans, kidney beans, or great northern beans.
- Sausage: Use kielbasa, andouille, or turkey sausage. For a healthier option, try chicken sausage.
- Spices: Add a pinch of cayenne for heat or replace smoked paprika with regular paprika if needed.
- Broth: Use vegetable broth for a vegetarian version or water if you’re out of broth.
Make Ahead Tips
- You can soak the beans overnight and slice the sausage the night before to save time in the morning.
- This dish tastes even better the next day, so feel free to cook it ahead of time and reheat before serving.
How to Make Crockpot Pinto Beans with Sausage
Step 1: Prep the Ingredients
Rinse and sort the pinto beans. Slice the sausage and dice the onion. Mince the garlic.
Step 2: Sauté the Sausage and Onion
Heat olive oil in a large skillet over medium heat. Add the sliced sausage and cook until browned. Add the onion and garlic, cooking until softened.
Step 3: Add Everything to the Crockpot
Transfer the sautéed sausage and onion mixture to the crockpot. Add the pinto beans, chicken broth, water, spices, and bay leaf. Stir everything together.
Step 4: Cook
Cover and cook on high for 5-6 hours or low for 8-10 hours, until the beans are tender and creamy. Stir occasionally, and check for seasoning towards the end of cooking.
Step 5: Serve
Remove the bay leaf and give it a final stir. Serve warm, garnished with fresh parsley or green onions, alongside cornbread or rice.
Leftovers & Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze in portion-sized containers for up to 3 months.
- Reheating: Reheat in the microwave or on the stovetop with a splash of water or broth to loosen the sauce.
Conclusion
This Crockpot Pinto Beans with Sausage recipe is simple, comforting, and perfect for busy days. The slow cooker does all the hard work, leaving you with a flavorful, hearty dish that feels like a warm hug in a bowl. I can’t wait for you to try it—leave a comment below and let me know how your family enjoyed it! 😊
