Hey there! This recipe is one of my go-to favorites for busy weekdays or cozy weekends at home. These Crockpot Smoky Pinto Beans with Bacon are warm, hearty, and full of rich, smoky flavor. They’re super easy to throw together, and the slow cooker does all the work for you—how awesome is that? The best part? It’s a budget-friendly dish that’s perfect for feeding a hungry family or meal prepping for the week. Trust me, the smoky bacon, tender beans, and simple spices make this dish absolutely irresistible. Let’s get started!
What You’ll Need
- 1 pound dried pinto beans, rinsed and sorted
- 6 slices thick-cut bacon, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 bay leaf
- 6 cups water or chicken broth (for extra flavor)
- Salt and pepper, to taste
- Optional toppings: shredded cheese, chopped cilantro, sour cream
Pro Tips
- Soak the beans for faster cooking: Soak the pinto beans overnight for a creamier texture and shorter cooking time. If you forget, no worries—just rinse and use as-is!
- Crisp the bacon for extra flavor: Cook the chopped bacon in a skillet first to get it crispy and flavorful before adding it to the slow cooker.
- Don’t skimp on seasoning: The spices are what make these beans smoky and rich. Adjust the amounts to suit your family’s taste buds!
- Keep the lid on: Slow cookers work best when you resist the urge to peek too often. Let it do its thing.
- Make it a meal: Serve these beans with cornbread, rice, or tortilla chips to turn it into a full dinner.
Tools You’ll Need
- Slow cooker (Crockpot)
- Sharp chef’s knife
- Cutting board
- Measuring spoons
- Ladle or serving spoon
Substitutions and Variations
- Vegetarian option: Skip the bacon and use vegetable broth. Add a dash of liquid smoke for that smoky flavor.
- Different beans: Black beans or kidney beans can work if you don’t have pinto beans.
- Spicy kick: Add a diced jalapeño or a pinch of cayenne for some heat.
- Herby twist: Toss in a sprig of fresh thyme or oregano for added depth.
Make-Ahead Tips
- You can soak the beans and chop the onion, garlic, and bacon the night before. Store them in the fridge, so all you have to do in the morning is dump and go.
- Leftovers taste even better the next day, so feel free to make this a day ahead.
Instructions
1. Prep the ingredients
Chop the bacon, onion, and garlic. Rinse and sort the dried pinto beans.
2. Crisp the bacon
In a skillet, cook the bacon pieces over medium heat until crispy. Remove and set aside.
3. Assemble in the Crockpot
Add the rinsed beans, cooked bacon, onion, garlic, smoked paprika, cumin, chili powder, bay leaf, and water or chicken broth to the slow cooker. Stir to combine.
4. Cook low and slow
Cover and cook on low for 8-10 hours, or on high for 5-6 hours, until the beans are tender and creamy.
5. Taste and season
Once the beans are tender, taste and add salt and pepper as needed. Remove the bay leaf before serving.
6. Serve and enjoy
Ladle the beans into bowls and top with shredded cheese, chopped cilantro, or a dollop of sour cream if desired. Serve with cornbread or rice on the side.
Leftovers and Storage
- Store leftover beans in an airtight container in the fridge for up to 5 days.
- Freeze for longer storage—just portion into freezer-safe bags or containers and freeze for up to 3 months. Reheat on the stove or microwave, adding a splash of water if needed.
Conclusion
These Crockpot Smoky Pinto Beans with Bacon are comfort food at its finest—simple, satisfying, and full of flavor. Whether it’s a family dinner, meal prep for the week, or a potluck side dish, this recipe is a total winner. I hope you and your family love it as much as we do! Don’t forget to leave a comment below and let me know how yours turned out. Happy cooking! ❤️
