Slow Cooker Pinto Beans
These Crock Pot Pinto Beans are easy to make with just 10 minutes of prep time (not including optional soaking). Slow-cooked in broth with onion and garlic and seasoned to perfection, they turn out tender, creamy, and ready for any meal!
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Servings: 6 cups
Calories: 285kcal
Ingredients
- 1 lb dry pinto beans sorted and rinsed
- 6 cups vegetable or chicken broth
- 1 small onion chopped
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Optional: Soak pinto beans in water overnight or for at least 8 hours, then drain and rinse before cooking.
- Prepare the slow cooker by coating with a light coating of cooking spray.
- Add the pinto beans, chicken broth, chopped onion, minced garlic, cumin, paprika, bay leaf, salt, and pepper to the slow cooker and stir to combine.
- Cover and cook on low for 8–10 hours or on high for 5–6 hours, until beans are tender and creamy.
- Remove the bay leaf, taste and adjust seasoning as needed before serving.
Notes
- Use fresh beans for the best results, as older beans don’t turn out as tender.
- If you don’t have time to soak the beans overnight, you can quick-soak them. Boil them in a covered pot of water for 2 minutes. Then, remove them from the heat and let them soak for 1 hour before draining and rinsing.
- Leftover beans can be stored in an airtight container for up to 5 days in the refrigerator and up to 3 months in the freezer.
Nutrition
Calories: 285kcal | Carbohydrates: 53g | Protein: 17g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 1338mg | Potassium: 1095mg | Fiber: 12g | Sugar: 4g | Vitamin A: 520IU | Vitamin C: 7mg | Calcium: 97mg | Iron: 4mg
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