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Slow Cooker Pinto Beans Recipe

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4.4 from 81 reviews

This Slow Cooker Pinto Beans recipe offers a flavorful and hearty dish slow-cooked to tender perfection. With the warmth of smoked paprika, cumin, and the subtle heat from jalapeños, these beans make a comforting and nutritious meal suitable for busy days when you want a hands-off cooking approach.

Ingredients

Beans and Liquids

  • 2 cups dry pinto beans
  • 4 cups vegetable stock (or chicken stock)
  • 3 cups water

Flavor Base

  • 1 tablespoon olive oil
  • 1 onion (finely chopped)
  • 1 jalapeño (seeded, chopped)
  • 4 cloves garlic (minced)
  • 2 bay leaves
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (or basil)
  • ¼ teaspoon ground coriander

Seasonings and Garnish

  • salt and freshly ground black pepper (to taste)
  • chopped cilantro (for garnish)
  • sliced jalapeños (for garnish)
  • halved cherry tomatoes (for garnish)

Instructions

  1. Prep the beans. Rinse the dry pinto beans thoroughly, removing any damaged beans. Place the cleaned beans into the slow cooker.
  2. Make the flavor base. Heat olive oil in a skillet over medium-high heat. Add the finely chopped onions and seeded chopped jalapeño, cooking and stirring frequently for 3 to 4 minutes until softened. Add minced garlic, smoked paprika, ground cumin, dried oregano (or basil), and ground coriander, cooking for about 30 seconds until fragrant. Transfer this mixture into the slow cooker over the beans.
  3. Add the liquids. Pour the vegetable or chicken stock and water over the beans and sautéed veggies. Add the bay leaves and gently stir to evenly distribute the ingredients.
  4. Cook. Cover the slow cooker with its lid and cook on the HIGH setting for 8 to 9 hours, or until the beans are tender. Ensure some liquid remains in the cooker when done. Season the beans with salt and freshly ground black pepper to taste.
  5. Serve. Ladle the cooked pinto beans into bowls. Garnish with chopped cilantro, sliced jalapeños, and halved cherry tomatoes before serving to add freshness and texture.

Notes

  • Soaking the beans overnight can reduce cooking time but is not necessary for this recipe given the long slow cooking.
  • Adjust the jalapeño amount depending on your preferred spice level.
  • Use vegetable stock to keep the dish vegetarian or chicken stock for a richer flavor.
  • Leftover beans can be refrigerated for up to 4 days or frozen for up to 3 months.
  • Make sure not to overcook the beans to avoid them becoming mushy; check tenderness toward the end of cooking.

Find it online: https://justsosavory.com/slow-cooker-pinto-beans-recipe/