Crock Pot Pinto Beans
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.
Prep Time15 minutes mins
Cook Time8 hours hrs
Soaking Beans8 hours hrs
Total Time16 hours hrs 15 minutes mins
Course: Main Course
Cuisine: Mexican
Keyword: crockpot side dish, easy side dish, vegetarian
Servings: 6 servings
Calories: 286kcal
- 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
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 | Carbohydrates: 52g | Protein: 17g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 246mg | Potassium: 1104mg | Fiber: 13g | Sugar: 3g | Vitamin A: 53IU | Vitamin C: 7mg | Calcium: 103mg | Iron: 4mg