I was raised on homemade slow cooked pinto beans. My parents made them once a week on the stove and we paired them with ham, chicken, meatloaf, beef, pork, and tacos. I remember my parents always buying a big bag of dry pinto beans each week at the grocery store so we could make sure we always had a bag on hand. When it was time to make them, my parents would pour the bag on the counter and they would call me and my sister into the kitchen to pick out the “broken beans”. We would take our hands and spread them into a nice even layer and pick out all the half broken ones and the little rocks you would find in the mix. From there, we’d take the beans and add them to a big bowl, rinse, and then drain them. We would then let them sit on the counter to soak for hours. I asked my parents one day, “Why do we soak the pinto beans before we cook them?” Dad said it helped to remove some of the air so we don’t get as gassy after eating them. That was always so funny to me as a kid!
🍴 Why You Should Eat Pinto Beans
When my kiddos were old enough to get off baby food, I decided to take a stab at my parent’s recipe and method for making homemade pinto beans. I would make them and smash them up like refried beans with a fork for the kids to eat. Lucky for me, both kids instantly fell in love with them! Which made me happy because they contain a lot of vitamins and minerals that our bodies need, like fiber and iron. And, they are also low in fat and high in protein.
🍳 Stove Top Cooking Method: Common Problems
As an adult, I was really struggling when I made these on the stove top. My beans would always turn out mushy. After talking to my dad and explaining to him how I was cooking them, he told me they were getting mushy because I was probably doing at least one of the following:
Over watering them as they cooked,My temperature was probably too high,I was probably over stirring them as they cooked.
He asked me why I was still making pinto beans the old fashioned way. I was stunned…I was like, “Daddy, what do you mean the old fashioned way? This is how you always did it.” On the stove…in a huge pot! He softly smiled and said, “It’s so much easier in the crock pot. Let me tell you how to make crock pot pinto beans.”
🛒 Ingredients You’ll Need
Cooking beans in a crock pot has never been so simple! All that’s needed is a 1 lb bag of dry pinto beans, salt, pepper, and 7.5 cups of water. The red pepper flakes are optional. But, they do help add a little kick if you like your beans spicy.
👩🍳 How to Make Crock Pot Pinto Beans
Get a 1lb bag of beans and pour them out on the counter. If using a 2lb bag, just use ½ the bag and save the rest for later. Then, skim through them quickly on the counter and throw away any broken pinto bean and any rocks. Discard any dark beans. From there, rinse the dry beans and put them in the slow cooker. Next add the salt, pepper, and 7.5 cups of water to the slow cooker and put the top into place. Let the crock pot work its magic and in 7-9 hours, they will ready ready to serve. When I learned how to make beans in the crock pot, it was a game changer. It was not fun nursing a big pot, cooking them the old fashioned way for 4-5 hours on the stove top while adding yet more water because they boiled down too low. So, I took my daddy’s advice and made these in the crock pot and oh my goodness, they turned out so amazing!
🍲 Serving Suggestions
I serve these as a side dish with so many meals. I especially love them with my Best Ever Healthy Meatloaf Recipe recipe because it’s such a filling meal that is full of protein! My Pot Roast with Balsamic and Dijon also pairs well with these beans. And let’s not forget Mexican food! If you’re looking for a good Mexican beans recipe, this one goes really well with my Crock Pot Beef Carnitas Tacos, especially when you season these with the red pepper flakes! If you want refried beans, just mash them up with a fork! And don’t forget beans and rice. That’s a meal in itself! Most of the time, I serve the pinto beans seasoned with salt and pepper, but they are also flavorful topped with feta or cotija cheese and parsley or cilantro. Sometimes simple is so much better. I really think you are going to enjoy these pinto beans cooked in the crock pot! Enjoy this new super easy way to make them!
🙋 Frequently Asked Questions
💭 Expert Tips
A 1 pound bag of dry pinto beans equals 2.5 cups. To adjust the cooking time, you can make these in the crock pot for 5 hours on high and then turn the temperature to low for the last 4 hours.Store any leftovers in an airtight container with a lid in the refrigerator for up to 5 days. To freeze pinto beans, let them completely cool and then put the beans in a freezer safe container. There is no need to drain them. They will last in the freezer for 4-5 months. To serve, put the the beans in the refrigerator and allow them to naturally thaw. Once completely thawed, heat them up in the microwave or on the stove top.
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Update Notes: This post was originally published in March of 2017, but was updated with new photos, step-by-step instructions and tips in November 2022.
