Slow Cooker Pinto Beans

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Slow Cooker Pinto Beans

These seasoned slow cooker pinto beans are full of flavor and so easy to make. Add dry beans to the crock pot in the morning, and they’re tender and ready to eat by dinner!

Prep Time10

Cook Time8

Total Time8 10

Course: Side Dish

Cuisine: Mexican, Tex-Mex

Keyword: slow cooker pinto beans

Servings: servings

Author: Katerina Petrovska

Equipment

Slow Cooker

Ingredients

2 cups dry pinto beans
1 tablespoon olive oil
1 onion finely chopped
1 jalapeño seeded, chopped
4 cloves garlic minced
2 bay leaves
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano or basil
¼ teaspoon ground coriander
4 cups vegetable stock or chicken stock
3 cups water
salt and freshly ground black pepper to taste

Additional (for serving):

chopped cilantro
sliced jalapeños
halved cherry tomatoes

Instructions

Prep the beans. Rinse the beans and discard any damaged beans. Transfer the beans to the slow cooker.
Make the flavor base. Heat the olive oil in a skillet over medium-high heat. Add the chopped onions and jalapeños to the heated oil and cook, stirring frequently, for 3-4 minutes. Stir in the garlic, smoked paprika, cumin, oregano, and coriander, and cook until fragrant, about 30 seconds. Transfer the veggies to the slow cooker.
Add the liquids. Pour the chicken stock and water over the beans and veggies. Add the bay leaves and gently stir the mixture.
Cook. Cover with the lid and cook the beans on the HIGH setting for 8-9 hours, or until tender. There should be some liquid left in the slow cooker once the cooking is done. Season the beans to taste with salt and pepper.
Serve. Ladle the pinto beans into bowls, garnish with cilantro, sliced jalapeños, and cherry tomatoes, then serve.

Notes

Do not season the beans at the beginning of the cooking. This may cause beans to cook more slowly.
To make the beans creamier, you can add 1 tablespoon of butter at the end of cooking or 1 tablespoon of olive oil.
If you'd like to thicken the beans, remove 1 cup of the cooked beans, mash them, and stir them back into the slow cooker. You could also thicken the beans with cornstarch.

Nutrition