These Crock Pot Pinto Beans turn dried beans into tender, flavorful beans with onion, jalapeño, garlic, cumin, and oregano. They’re an inexpensive, hands-off side dish or vegetarian dinner, and you can make them with soaked or unsoaked beans.

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

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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 teenagers, 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!

Key Ingredients for Slow Cooker Pinto Peans

Pinto beans: Start with dry beans. I always sort them to make sure there aren’t any small rocks or pieces of dirt and discard and dry shriveled beans. Soak them overnight in the refrigerator. (Or skip this and add two cups of water and 2 hours of cooking time to the recipe.)
Vegetable broth: This can be swapped for chicken broth if you don’t need to keep the recipe vegetarian.
Jalapeño: This gives the recipe a great layer of flavor without making it spicy. Be sure to discard the ribs and seeds of the jalapeño unless you want an extra kick.
Cumin + oregano: These two spices bring in an earthy taste with cumin bringing a deep background flavor and oregano rounding that out with a subtle herb taste.
Salt: We are using low sodium broth and then adding salt so that we can better control the saltiness of the final dish.

How to Cook Pinto Beans in a Crock Pot

Soak your beans overnight, drain and rinse them twice. Please note that you can skip soaking, and cook the beans longer with more liquid.

Combine all of your ingredients in a crock pot.

Overhead of slow cooker of pinto beans recipe ingredients

Cook on high for four hours or on low for eight hours until the beans are tender. Enjoy the beans whole or mash them for refried beans.

Overhead of slow cooker of pinto beans with spoon scooping beans

Do You Have to Soak Pinto Beans Before Slow Cooking?

No. You can make these crock pot pinto beans with soaked or unsoaked beans. I prefer soaking them because soaking is a simple step, it shortens the cooking time, and it gives a slightly creamier texture to the final dish. If you forget, you can still make this recipe in the morning just adding two hours on low (for a total of 10 hours) and two cups of water.

If you are short on time, another great option is to make my Instant Pot pinto beans instead. They cook in just a short 45 minutes.

How Long to Cook Pinto Beans in Crock Pot

The cooking time for pinto beans will depend on the setting you use and whether or not you soak the beans.

Soak and cook on low for eight hours.
Soak and cook on high for four hours.
Skip soaking, add two cups of water, and cook on low for 10 hours.

Troubleshooting

Pinto beans are still hard: This can happen if you used older beans. Slow cookers also vary in temperature, with some taking longer to cook recipes than others. If at the end of the cook time the beans are still hard, continue cooking the beans adding more liquid if necessary.
Too much liquid at the end: You can drain off some of the extra liquid. Alternatively, you can turn the slow cooker to high and leave the top off so that some of the liquid evaporates.

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

Serving

This gluten-free vegan pinto bean recipe is a very versatile dish and can be enjoyed in many ways. Serve it over rice for a main dish (or cauliflower rice for a low-carb option). Or use it as a side dish with your favorite tacos. You can blend the beans and use them to replace refried beans in recipes like my tostadas, baked burritos, taco pizza, or my Mexican pizza.

How to Make Refried Beans with Crockpot Pinto Beans

As mentioned above, this is a great recipe to replace refried beans. At the end of the cook time, blend or mash the beans. I like to do this with an immersion blender for a really smooth consistency. But you could also use a potato masher. If there is a lot of liquid at the end, drain some off before blending. If, during blending, the beans seem to dry and thick, add some cooking liquid or a little bit of broth back in, a little at a time, until you reach the desired consistency.

Storing and Reheating Leftovers

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

To freeze these pinto beans, 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 it out.

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!

Recipe Video

5 from 30 votes

Crock Pot Pinto Beans

Author: Lisa Longley

Serves: servings

(tap # to scale)

Prep: 15

Soaking Beans: 8

Cook: 8

Total: 16 15

These Crock Pot Pinto Beans turn dried beans into tender, flavorful beans with onion, jalapeño, garlic, cumin, and oregano. They're an inexpensive, hands-off side dish or vegetarian dinner, and you can make them with soaked or unsoaked beans.

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Ingredients

1 pound dry pinto beans sorted and rinsed
1 small yellow onion diced
1 jalapeno pepper diced with ribs and seeds removed
4 garlic cloves minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon kosher salt or 1/2 teaspoon table salt
1/4 teaspoon black pepper
4 cups low sodium vegetable broth see note

Instructions

Place the dry beans in a large bowl the night before making this recipe, and cover them with two inches of water. Cover the bowl with plastic wrap and place in the refrigerator. (See note about skipping soaking.) In the morning, drain the beans and rinse them two times.
1 pound dry pinto beans
In a large slow cooker (at least 6 quarts), add the beans and the remaining ingredients.
1 small yellow onion, 1 jalapeno pepper, 4 garlic cloves, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 4 cups low sodium vegetable broth
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 and use them in place of refried beans.

Notes

Skipping soaking the beans: This recipe can be made without soaking the beans first. Simply add two cups of water and cook the recipe for two additional hours on low for a total of 10 hours. Please note that this can lead to perfectly cooked beans with just a slightly less creamy texture.

Vegetable broth: This can be replaced with chicken broth if you don’t need to keep the recipe vegetarian. Stick with low sodium so you can control the salt content of the final recipe.

Nutrition Information

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%)

Course: Main Course

Cuisine: Mexican