Crock Pot Pinto Beans
Get ready to savor the comforting flavors of this Crock Pot Pinto Beans recipe—a fuss-free, flavorful dish that’s perfect for busy weeknights or meal prep! Made with wholesome dried pinto beans, aromatic garlic and onions, and a robust blend of seasonings including smoky paprika, cumin, and a hint of optional jalapeño for spice, this slow cooker recipe delivers tender, perfectly seasoned beans with minimal effort. Simply let the crock pot work its magic while you go about your day! Whether served as a hearty side dish, a topping for tacos, or paired with rice and fresh cilantro for a satisfying meal, these pinto beans are as versatile as they are delicious. Plus, they’re naturally vegan, gluten-free, and budget-friendly—ideal for feeding a crowd or stocking your freezer.
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Recipe Information
Ingredients
- 1 pound dried pinto beans
- 6 cups water
- 1 medium (diced) yellow onion
- 3 cloves (minced) garlic cloves
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- 1 leaf bay leaf
- 1 pepper (sliced) jalapeño (optional)
- 0.25 cup (chopped) fresh cilantro (optional)
Instructions
Rinse the dried pinto beans thoroughly under cold water to remove any dirt or debris. Pick out any damaged beans if necessary.
Place the rinsed beans in a large bowl and cover them with enough water to submerge the beans by 2-3 inches. Let them soak overnight (8-12 hours).
After soaking, drain and rinse the beans again before adding them to your crock pot.
In the crock pot, combine the beans, 6 cups of water, diced onion, minced garlic, olive oil, salt, ground black pepper, cumin, smoked paprika, and the bay leaf. If using jalapeño, add it now.
Stir the ingredients gently to mix everything evenly.
Cover the crock pot and set it to cook on LOW for 8-10 hours, or HIGH for 4-5 hours, until the beans are tender but not falling apart.
Once the beans are fully cooked, remove the bay leaf and stir in chopped cilantro (if using) for a fresh, herby kick.
Taste and adjust seasonings as needed. If the bean mixture is too thick, add a little more water to reach your desired consistency.
Serve the beans hot as a side dish, with rice, or as a topping for tacos or nachos. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5841 mg | 254% | |
| Total Carbohydrate | 139.4 g | 51% | |
| Dietary Fiber | 46.6 g | 166% | |
| Total Sugars | 7.8 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 399 mg | 31% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2450 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
