Cooking dried beans from scratch is a hands-off process when you use a slow cooker. This pinto bean crock pot method turns a bag of dry beans into a tender, savory dish with minimal active prep. The beans simmer low and slow in chicken broth, absorbing the flavors of onion, garlic, and jalapeno.
You start by soaking the beans overnight to help them soften evenly. The next morning, everything goes into the slow cooker. By dinnertime, you have a warm pot of beans ready to serve as a main course or a hearty side.
Why will you love Pinto Bean Crock Pot?
Soaking the beans in hot water overnight ensures they cook evenly and reduces the time they need in the slow cooker.
Using chicken broth instead of plain water builds a savory base flavor right from the start.
Adding jalapenos and cumin provides a subtle warmth that balances the earthy flavor of the pinto beans.
Pinto Bean Crock Pot Ingredients
• Dried pinto beans: Sort through the beans before soaking to remove any small stones or shriveled pieces.
• Chicken broth: Low-sodium broth works well here so you can control the final salt level.
• Jalapenos: Leave the seeds in if you want more heat, or remove them for a milder flavor.
• Onion: A standard yellow or white onion provides the right aromatic base.
• Ground cumin: This adds a warm, earthy note. You can skip it if you prefer a plainer bean broth.
Exact quantities are in the recipe card below.
How to Make Pinto Bean Crock Pot
Step 1: Soak the beans
Rinse the dried beans and place them in a large bowl. Cover them with plenty of hot water and let them sit overnight. This step helps them soften and cook more evenly.
Step 2: Combine the ingredients
Drain and rinse the soaked beans, then add them to your slow cooker. Pour in the chicken broth, chopped onion, garlic, jalapenos, and spices. Add enough water to cover the beans by an inch or two.
Step 3: Slow cook
Set the slow cooker to low and let the beans simmer all day. Check them around the 8-hour mark for tenderness. Adjust the seasoning right before serving.
How to Store and Freeze Pinto Bean Crock Pot
Store leftover beans and their broth in an airtight container in the refrigerator for up to 4 days. Freeze in freezer-safe containers for up to 3 months. Reheat on the stove over medium-low heat until warmed through, adding a splash of water if the broth has thickened.
Expert Tips for Pinto Bean Crock Pot
Soaking the beans overnight reduces the cooking time and helps them cook evenly.
If you prefer a milder flavor, omit the jalapenos or use just one pepper with the seeds removed.
Older dried beans take longer to soften. If your beans are still firm after 9 hours, continue cooking and check them every 30 minutes.
What to Serve with Pinto Bean Crock Pot?
Serve these beans in bowls with a slice of warm cornbread on the side. They also work well spooned over white rice or alongside roasted chicken.
Pinto Bean Crock Pot Recipe FAQs
Do I have to soak the pinto beans overnight?
Soaking is highly recommended because it helps the beans cook evenly and reduces the cooking time. If you skip soaking, the beans will need significantly more time in the slow cooker and more liquid.
Can I cook these on the high setting?
Cooking beans on low yields the most tender texture. If you are short on time, you can cook them on high for 4 to 5 hours, but the skins may split more easily.
Why are my beans still hard after 8 hours?
Older dried beans take much longer to soften. Hard water can also prevent beans from becoming tender. If they are still firm, keep cooking them until they reach the right texture.
Pinto Bean Crock Pot
Ingredients
- 1 pound dried pinto beans 450 g
- 4 cups chicken broth 946 ml
- 1 small yellow onion finely chopped
- 3 cloves garlic minced
- 3 jalapeno peppers seeded and finely chopped
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon ground cumin
- Water as needed
Instructions
- Rinse the dried pinto beans under cold water and remove any debris.
- Place the beans in a large bowl and cover them with hot water by at least 3 inches. Let them soak at room temperature for 8 hours or overnight.
- Drain the soaked beans and rinse them well with cold water.
- Transfer the beans to a 6-quart slow cooker.
- Add the chicken broth, chopped onion, minced garlic, jalapenos, salt, black pepper, and ground cumin.
- Pour in enough water so the liquid sits 1 to 2 inches above the beans.
- Cover and cook on low for 8 to 9 hours until the beans are tender.
- Taste the broth and add more salt or pepper if needed before serving.
Notes
