why make this recipe
Slow Cooker Pinto Beans are a perfect choice for a hearty and comforting meal. They are easy to make, require minimal prep, and are full of flavor. Using a slow cooker means you can set it and forget it, making it perfect for busy weeknights or cozy weekends. This recipe is not only delicious but also healthy and budget-friendly, making it ideal for families or anyone looking to enjoy a wholesome dish without spending too much time in the kitchen.
how to make Unbelievably Easy Slow Cooker Pinto Beans
Ingredients
- 1 pound dried pinto beans
- 6 cups water
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1½ teaspoons salt (add at the end)
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- 1 bay leaf
- Optional: ½ teaspoon chili powder or smoked paprika
- Optional toppings: chopped cilantro, green onions, lime wedges
Directions
- Rinse and sort the beans, removing any debris or broken beans.
- Add beans, water, onion, garlic, cumin, black pepper, bay leaf, and optional chili powder to the slow cooker.
- Cover and cook on HIGH for 7–8 hours or LOW for 10–12 hours, until beans are tender.
- Stir in salt at the end of cooking to keep beans creamy and tender.
- Remove bay leaf, garnish with cilantro, green onions, or lime juice, and serve hot.
how to serve Unbelievably Easy Slow Cooker Pinto Beans
You can serve Slow Cooker Pinto Beans in many ways. They are great on their own, or you can pair them with rice or cornbread for a complete meal. You can also use them as a filling for tacos, burritos, or quesadillas. Toppings like chopped cilantro, green onions, and lime wedges add a fresh touch and enhance the flavor.
how to store Unbelievably Easy Slow Cooker Pinto Beans
To store leftover pinto beans, let them cool completely. Place them in an airtight container and refrigerate for up to 5 days. You can also freeze the beans. Pour them into a freezer-safe container or bag, removing as much air as possible. They will last in the freezer for up to 3 months. When ready to use, thaw them in the fridge overnight and reheat on the stovetop or in the microwave.
tips to make Unbelievably Easy Slow Cooker Pinto Beans
- Make sure to rinse the beans well before cooking to remove any dirt or stones.
- If you want a spicier flavor, increase the amount of chili powder or add some diced jalapeños.
- For a smoky flavor, use smoked paprika in place of regular paprika.
- Always add salt at the end of cooking to keep your beans tender.
- If you have time, soak the beans overnight in water to reduce cooking time and improve digestibility.
variation
You can customize this recipe by adding other vegetables like bell peppers or carrots to the mix. Adding some diced tomatoes or a splash of vegetable broth can also enhance the flavors. Additionally, you can use different spices such as oregano or cayenne pepper for a unique twist.
FAQs
Can I use canned pinto beans instead of dried beans?
Yes, you can use canned pinto beans, but the cooking time will be much shorter. Add the canned beans during the last 30 minutes of cooking just to heat them through.
Do I need to soak the beans overnight?
Soaking is not necessary, but it can help reduce cooking time and make the beans easier to digest. If you choose to soak, rinse the beans and cover them with fresh water for 6-8 hours before cooking.
Can I cook these beans on the stove instead of a slow cooker?
Yes, you can cook them on the stove. Combine the ingredients in a pot, bring to a boil, reduce heat to simmer, and cook for about 1-2 hours or until beans are tender, stirring occasionally. Add salt at the end.
Unbelievably Easy Slow Cooker Pinto Beans
- Total Time: 500 minutes
- Yield: 6 servings
- Diet: Vegan
Description
A hearty and comforting dish of slow-cooked pinto beans, perfect for busy nights or family dinners.
Ingredients
- 1 pound dried pinto beans
- 6 cups water
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1½ teaspoons salt (add at the end)
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- 1 bay leaf
- Optional: ½ teaspoon chili powder or smoked paprika
- Optional toppings: chopped cilantro, green onions, lime wedges
Instructions
- Rinse and sort the beans, removing any debris or broken beans.
- Add beans, water, onion, garlic, cumin, black pepper, bay leaf, and optional chili powder to the slow cooker.
- Cover and cook on HIGH for 7–8 hours or LOW for 10–12 hours, until beans are tender.
- Stir in salt at the end of cooking to keep beans creamy and tender.
- Remove bay leaf, garnish with cilantro, green onions, or lime juice, and serve hot.
Notes
For a smokier flavor, use smoked paprika. You can customize by adding veggies like bell peppers or carrots.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican