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Crock Pot Pinto Beans

5 from 21 votes
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posted: 09/12/23

This post may contain affiliate links. Please read my disclosure policy
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This post may contain affiliate links. Please read my disclosure policy

Crock Pot Pinto Beans make the best side dish or vegetarian dinner. We love them as a side for our Chicken Tacos or as the filling in our Baked Burritos. This is a simple recipe that you are sure to fall back on over and over.

overhead of crock pot pinto beans in a bowl, garnished with jalapeños and cilantro

My family is pretty obsessed with taco night. It happens several times a month in my house. But with one kiddo toying with vegetarianism, and all of my kids eating more as they get bigger, we are always looking for more dishes to add to the taco table.

These Crock Pot Pinto Beans fit the bill on all fronts. I love them as a simple vegetarian filling for tacos. But they are also amazing as a replacement for refried beans or the perfect easy side dish.

Reader Review

These have wonderful flavor and are very easy to make!

How to Cook Pinto Beans in a Crock Pot

This slow cooker pinto beans recipe couldn’t be easier or more delicious. Here is a brief overview of the simple steps to make your very own pinto beans in the crock pot. For complete measurements and instructions, scroll to the recipe card at the bottom of the post.

  1. Prepare beans. Drain them and rinse them twice. See below for info on soaking them overnight.
  2. Add everything to the slow cooker. Combine all of your ingredients in a crock pot.
  3. Cook. Cook until beans are tender.

Soaking Pinto Beans

Do you have to soak beans before cooking them? While you can skip this step, it’s beneficial because it will cut down the cooking time compared to making dry pinto beans in your slow cooker. Soaking the beans also improves their texture, and since placing them in water in the fridge overnight is an easy feat, I think it is worth it.

How Long to Cook Pinto Beans in Crock Pot

The cooking time for pinto beans will depend on the setting you use. Either high or low cooking settings can be used with a successful outcome. Cook the beans on low for 8 hours or on high for 4 hours.

To soak your pinto beans prior to cooking, place them in a large bowl and cover them with water. Place in the refrigerator overnight (6-12 hours), then rinse and cook.

If you prefer to make this recipe using dry pinto beans, rinse them and cook them on high for 8 hours. Be mindful of the longer cooking time and possible more coarse texture.

overhead of the ingredients of crock pot pinto beans in a slow cooker

Serving

This recipe is a very versatile dish and can be enjoyed in many ways. This vegan pinto bean recipe is also low carb, gluten-free, and can be served as a main dish, over rice (or cauliflower rice for a low-carb option), as a side, or in your favorite tacos.

Packed with protein and flavor, these slow cooker pinto beans can be served as is, whole in tacos, mashed to serve as a side, or as an ingredient in my Baked Burritos, Taco Pizza, or any recipe that calls for refried beans.

a bowl of pinto beans crock pot recipe garnished with jalapeños and cilantro

Storing and Reheating

Store your leftover beans in an airtight container for up to four days. Warm up over low heat or in the microwave until heated through. Pinto beans freeze very well and can be stored in the freezer for up to three months. See below for how to freeze beans.

Freezing

Prepare the recipe fully and let it completely cool. Place beans in freezer bags and remove extra air. Freeze flat and thaw in the refrigerator when ready to enjoy. Reheat on the stovetop over low heat, adding a splash of water or broth to thin.

overhead of pinto beans in a the crock pot after cooking

What to Serve with Crock Pot Pinto Beans

When you try this recipe or any of my others, leave a comment and tell me what you think. I love hearing from you!

overhead of crock pot pinto beans in a bowl, garnished with jalapeños and cilantro
5 from 21 votes

Crock Pot Pinto Beans

Serves: 6 servings
(tap # to scale)
Prep: 15 minutes
Cook: 8 hours
Total: 16 hours 15 minutes
Crock Pot Pinto Beans make the best side dish or vegetarian dinner. We love them as a side for our Chicken Tacos or as the filling in our Baked Burritos. This is a simple recipe that you are sure to fall back on over and over.

Ingredients

  • 1 pound dry pinto beans soaked overnight
  • 1 small yellow onion diced
  • 1 jalapeno pepper diced
  • 4 garlic cloves minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 cups low sodium vegetable broth

Instructions

  • Drain the beans and rinse them two times.
  • In a large slow cooker, combine all of the ingredients.
  • Cook on low for 8 hours or on high for 4 hours or until beans are tender.
  • At the end of the cooking time, you can keep the beans whole and use them as a side dish, as a taco filling, or over rice. You can also mash them.
Serving: 1cup Calories: 286kcal (14%) Carbohydrates: 52g (17%) Protein: 17g (34%) Fat: 1g (2%) Saturated Fat: 0.2g (1%) Polyunsaturated Fat: 0.3g Monounsaturated Fat: 0.2g Sodium: 246mg (11%) Potassium: 1104mg (32%) Fiber: 13g (54%) Sugar: 3g (3%) Vitamin A: 53IU (1%) Vitamin C: 7mg (8%) Calcium: 103mg (10%) Iron: 4mg (22%)
Author: Lisa Longley
Course: Main Course
Cuisine: Mexican
overhead of crock pot pinto beans in a bowl, garnished with jalapeños and cilantro

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Crock Pot Pinto Beans

I’d love to see what you made! Tag me @lisasimplejoy and hashtag it #simplejoyrecipes!

Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Lori says

    I made these today and hubby said they are soft, after 8 hours in the slow cooker, but underseasoned. He also said since we are serving it with a seasoned chuck roast (cooked in the slow cooker then shredded), it will all taste good together.

  2. Juanita James says

    Hi Lisa, I’m so excited to try your recipes. I’m going to be doing a lot of things with beans so I appreciate you taking the time to share! Thank you 😊

    • Lisa Longley says

      I hope you love this one!

  3. Linda says

    Can you use canned pinto beans to make the pinto bean dinner in the crock pot?

    • Lisa Longley says

      I haven’t tested this with canned beans, but it will be a different start than dry beans that have been soaked because they are par boiled first.

  4. Dana Brown says

    Hi Linda I’m making these right now & I did everything according to your recipie only I’ve added 2 hamhocks…..
    I was wondering if I’ll need to add more liquid? I’m sure I won’t receive an answer to nite so I’ll wing it but if u could answer I’d appreciate it! I’ve been a fan for like a year now!! Do u have a good recipie for dry small pink beans!@! I enjoy your work & your knowledge into fppd. Keep up the yummy work & Have a blessed day!

    • Lisa Longley says

      Hi Dana! Thank you so much for your kind words about my cooking! I will be honest with you, my experience with ham hocks is very limited. That being said, I think that it is fine to just add them. You shouldn’t need more liquid. Have a great week, Lisa

  5. Patti Conner says

    If I want to substitute for jalepeno I’ve seen a comment that you could use chili powder, how much? or other suggestions?

    Thanks

    Patti

    • Lisa Longley says

      You could just leave it out. If you wanted to add chili powder to this, I would suggest adding 1 to 2 teaspoons.

  6. Hannah Wicks says

    I couldn’t find dried pinto beans so got canned. How can I adjust this recipe?

    • Lisa Longley says

      Hi Hannah! I haven’t tested this recipe with canned beans. If I were testing it, I would start the first round by cutting the cook time in half.

  7. Roxane Mazurkiewicz says

    I have a family event coming up and I need to know what size crock did you use , or how much this makes . Looks delicious, can’t wait to make it. Thank You

    • Lisa Longley says

      Hi Roxane, this makes 6 one cup servings and I made it in a 6 quart slow cooker.

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