Name: Easy Slow Cooker Pinto Beans Recipe
Prep time: 10 min
Cook time: 360 min
Total time: 370 min
Ingredients: 1 lb. dry pinto beans; 1 small onion, diced; 4 cloves garlic, smashed; 1 large jalapeño pepper; 1/4 cup cilantro leaves; Small ham hock, a slice of low sodium bacon, or pork bone; 1/2 tsp. sea salt; 1 tsp. freshly cracked black pepper; 1 tsp. paprika; 1/2 tsp. ground cumin; 1/2 tsp. chili powder; 1 can (15 oz.) no added salt diced tomatoes

Easy Slow Cooker Pinto Beans Recipe

Kaleigh McMordie, MCN, RDN, LD

Updated on February 28, 2022

Reviewed by

Kristy Del Coro, MS, RDN, CDN

(175 ratings)

Total Time: 370 min

Prep Time: 10 min

Cook Time: 360 min

Servings: 10 (1 cup each)

Nutrition Highlights (per serving)

198 calories

1g fat

36g carbs

12g protein

Show Nutrition Label

Nutrition Facts
Servings: 10 (1 cup each)
Amount per serving
Calories	198
% Daily Value*
Total Fat 1g	1%
Saturated Fat 0g	0%
Cholesterol 1mg	0%
Sodium 146mg	6%
Total Carbohydrate 36g	13%
Dietary Fiber 12g	43%
Total Sugars 2g
Includes 0g Added Sugars	0%
Protein 12g
Vitamin D 0mcg	0%
Calcium 77mg	6%
Iron 3mg	17%
Potassium 661mg	14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Pinto beans make a super filling, inexpensive, and easy meal. Thanks to 12 grams of protein and 12 grams of fiber in a single cup, beans keep you full for hours and are great for your heart, waistline, and digestive system.

Making pinto beans in the slow cooker is an easy way to have a meal ready when you get home from work. Just toss everything in and walk away while they cook. Making them at home also lets you control exactly what goes into the recipe.

Canned beans are great in a pinch, but sometimes it’s hard to find some without added salt. These slow cooker pinto beans are flavorful when simmered with garlic, jalapeño, tomatoes, and spices. The recipe makes a large batch, so you can bring them to potlucks or eat some now and freeze the rest for later. They make great additions to salads, tostadas, tacos, and more.

Ingredients

1 lb. dry pinto beans
1 small onion, diced
4 cloves garlic, smashed
1 large jalapeño pepper
1/4 cup cilantro leaves
Small ham hock, a slice of low sodium bacon, or pork bone
1/2 tsp. sea salt
1 tsp. freshly cracked black pepper
1 tsp. paprika
1/2 tsp. ground cumin
1/2 tsp. chili powder
1 can (15 oz.) no added salt diced tomatoes

Preparation

Soak beans overnight: Pour beans into a large bowl or pot. Sift through and pick out any small rocks that may be present. Cover beans with water (at least 3 inches over beans) and let sit on the counter overnight. If you forgot to soak the beans, use the quick soak method (see cooking tips).
Drain and rinse beans. Place in the bowl of your slow cooker. Add onion, garlic, jalapeño, cilantro, and ham hock, if using. Add spices and tomatoes and fill with enough water to cover beans at least 2 inches with water.
Place lid on the slow cooker and cook on low for 6 to 8 hours or on high for 4 to 6 hours, adding more water as needed.

Variations and Substitutions

Leave out the pork for kosher or for vegetarian. This recipe will also work with black beans, which are just as nutritious.

Cooking and Serving Tips

For a quick soak method, rinse and drain beans. Add to a pot and cover with at least 3 inches of water. Cover, turn heat to high, and bring to a rapid boil for 1 minute. Remove from heat and let soak, covered, for 1 hour. Then drain and proceed with the recipe.
Garnishes such as sour cream, shredded cheese, avocado, and cilantro are a nice touch.
Serve alongside a green salad and cornbread for an easy and delicious meal, or use in tacos, salads, etc.

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