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Try this easy method for cooking dried pinto beans in your slow cooker for a cheap and filling meal!

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Slow Cooker Pinto Beans

I normally don’t have too many kitchen mishaps, but when I do it involves dried beans. Seriously, up until about a year ago every time I tried to cook dried beans everything seemed to go horribly wrong.

I don’t now if it was the soaking part or the simmering part, but I just couldn’t seem to get it right. And to make matters worse, my husband’s favorite meal on the planet is beans and cornbread. Seriously.

*face palm*

Anyway, being the determined little wife that I am I kept on trying and failing. Then one day someone told me to use my slow cooker. And just like that my dried bean curse was broken. Brilliant.

As long as you give them enough time and make sure they are covered with water all day, then beans in the slow cooker will treat you right. I’m so glad because they are cheaper than canned beans and they freeze well. Yippee! So here is my recipe for bean success.

How to Make Slow Cooker Pinto Beans:

Cover beans with water to soak overnight.

Next morning, rinse beans and place in slow cooker,

Add water, oil and onion. Stir.

Set on low for 10-12 hrs or until soft. I checked my beans at the 6 1/2 hr mark and they were still crunchy so I turned them on high for 2 hrs to be done in time for dinner which also worked great!

Make cornbread. Because pinto beans without cornbread is just sad.

Let cool and top with all the trimmings!!

*Don’t add salt or high acid foods such as tomatoes until the end because the beans won’t soften.

Well there it is, the secret to perfectly cooked beans. I hope you will try this fabulously frugal recipe and let me know how it worked for you!

Want more recipes using beans? Here are some of my favorites:

Bean and Cheese Freezer Burritos

Super Simple Beans and Rice

Homemade Refried Beans

New Orleans Red Beans and Rice

Black Bean Brownies

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Print Recipe Slow Cooker Pinto Beans See how easy it is to make pinto beans in your slow cooker! Prep Time 5 mins Cook Time 10 hrs Total Time 10 hrs 5 mins Servings: 24 Calories: 139 kcal Equipment Slow Cooker Ingredients 2 lbs dried beans

1 onion chopped

2-3 tbsp vegetable oil

8 cups water or enough to cover by 1 inch Instructions Cover beans with water to soak overnight.

Next morning, rinse beans and place in slow cooker.

Add water, oil and onion. Stir.

Set on low for 10-12 hrs or until soft.

Let cool and top with all the trimmings. Video Notes Don't add salt or high acid foods such as tomatoes until the end because the beans won't soften. I freeze extra in quart-sized freezer bags. Nutrition Calories: 139 kcal | Carbohydrates: 24 g | Protein: 9 g | Fat: 2 g | Saturated Fat: 1 g | Sodium: 9 mg | Potassium: 520 mg | Fiber: 6 g | Sugar: 1 g | Vitamin C: 2 mg | Calcium: 35 mg | Iron: 3 mg

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