Slow Cooker Pinto Beans
Create a comforting, budget-friendly meal with this Slow Cooker Pinto Beans recipe, featuring tender, flavor-packed beans slow-simmered to perfection. Made with simple yet aromatic ingredients like onion, garlic, cumin, and paprika, this recipe is perfect for busy days when you need an easy, hands-off dish. The overnight soaking method ensures even cooking, while the slow cooker delivers melt-in-your-mouth beans infused with rich, earthy flavors. Top with fresh cilantro for a burst of color and freshness, and serve as a hearty side, taco filling, or standalone main. With just 10 minutes of prep time and all-day cooking, these slow cooker pinto beans are an effortless addition to your weekly meal routine. Perfect for meal prep, vegetarian menus, or as a wholesome pairing with your favorite comforts, this recipe is sure to please.
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Recipe Information
Ingredients
- 2 cups dried pinto beans
- 6 cups water
- 1 medium onion, diced
- 3 pieces garlic cloves, minced
- 1 piece bay leaf
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons optional: chopped cilantro, for garnish
Instructions
Rinse the dried pinto beans thoroughly under cold water and sort through them to remove any debris or broken pieces.
In a large bowl, add the rinsed beans and cover them with water until submerged by about 2-3 inches. Let the beans soak overnight for at least 8 hours, then drain and rinse again. If skipping the soaking step, increase cook time by 1-2 hours.
In the base of your slow cooker, add the soaked and rinsed beans.
Add the diced onion, minced garlic, bay leaf, ground cumin, paprika, salt, black pepper, and olive oil to the slow cooker.
Pour 6 cups of water into the slow cooker, ensuring the beans are fully submerged.
Stir gently to combine the ingredients, then cover with the lid.
Set the slow cooker to low heat and cook for 8 hours, or until the beans are tender and cooked through. Stir occasionally if you're home to ensure even cooking.
Once the beans are cooked, taste and adjust the seasoning with additional salt and pepper if needed.
Remove and discard the bay leaf. Serve the beans warm, optionally garnished with fresh chopped cilantro.
Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition Facts
Calories |
711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3250 mg | 141% | |
| Total Carbohydrate | 109.8 g | 40% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 5.8 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1861 mg | 40% | |
*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.
