Go Back
Crockpot Pinto Beans

Crockpot Pinto Beans Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 lb dried pinto beans
  • 1 tbsp neutral oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and finely diced
  • 6 cups low-sodium vegetable broth
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp dried oregano
  • 1 bay leaf
  • 1½ tsp fine sea salt
  • ½ tsp black pepper
  • Toppings: chopped cilantro, lime wedges, hot sauce (optional)

Method
 

  1. Rinse the beans in a colander and pick out any stones or shriveled beans.
  2. Heat oil in a skillet over medium heat. Sauté onion for 5 minutes until soft, then add garlic and jalapeño and cook 1 minute more.
  3. Transfer the mixture to a 6-quart slow cooker. Add beans, broth, cumin, smoked paprika, oregano, and bay leaf. Stir.
  4. Cover and cook on low 8 to 10 hours or high 4 to 5 hours until beans are tender. Remove bay leaf, mash 1 cup of beans, and stir back in. Season with salt and pepper.
  5. Ladle into bowls and top with cilantro, lime, or hot sauce. Serve warm.

Notes

Cook times vary with bean age and water hardness. If your beans are very old they may need an extra hour. Keep an eye on the liquid level during cooking and add boiling water if the beans look dry. The high setting works in a pinch, but low produces the creamiest texture.