A quick glance out my window tells me I’m going to be spending a lot of time inside this weekend. In case you are too, I have a tasty proposition to make the most of our indoor captivity: Crock Pot Pinto Beans! This easy recipe for healthy crock pot pinto beans is going to make you rethink every can of beans you’ve ever purchased. Not only is the flavor superior—the texture is incredible.

The BEST Crock Pot Pinto Beans! Easy, healthy recipe that tastes even better than a restaurant. No soaking required! Use this healthy slow cooker pinto beans recipe anytime you need canned beans, or mash it to make slow cooker refried beans.

You can use this easy, healthy crock pot pinto beans recipe for burritos, nachos, as a healthy side dish, or anytime a recipe calls for canned pinto beans.

BONUS: You can mash them to create easy slow cooker refried beans too. One recipe, so many tasty possibilities.

Let’s get to it!

How to Cook the Best Crock Pot Pinto Beans

  • To give these healthy crock pot pinto beans mega flavor, this recipe begins with sautéed onion and jalapeno. Don’t be tempted to add them to the slow cooker raw. Sautéing is what will enhance the flavor and make the beans unstoppably delicious.
  • If you’d like to make the crock pot pinto beans with bacon grease, the saute step is the place to do it. Begin the recipe with a few slices of chopped bacon. Cook the bacon until crisp in the pan, then remove it from the pan and reserve a tablespoon of the rendered fat to cook the vegetables. When the beans are finished in the crock pot, you can stir the reserved pieces in at the end if you like.
  • If you like your crock pot pinto beans with ham, based what I’ve seen in the way of Southern pinto beans recipes, I believe you could add a ham hock to the beans as they slow cook. Soak the ham in water for several hours first to make sure your pinto beans don’t become too salty. (I haven’t tried this yet, so if you do decide to play around with ham, I’d love to hear how it goes!)

Personally, I love the slow cooker pinto beans vegetarian, which is how the recipe is written. Try them both ways and let me know what you think.

Do You Have to Soak Pinto Beans Before Cooking in the Crock Pot?

No you do not! It was important to me that this recipe be as convenient as possible (we are already receiving mega kitchen points for cooking our own beans from dry, so why complicate our lives further?). Thus, I adjusted the cook time and liquid ratio so that you can cook the pinto beans in a crock pot without soaking.

Now that we cleared that soaking question up, let’s get back to how to cook dried pinto beans:

  • Once the veggies are sautéed, add them to the crock pot along with the dry pinto beans, some spectacular spices, and chicken broth. Stir.
  • Crank the crock pot to high and COOK, BABY COOK. Or rather slow cook.  This recipe does take some patience.
  • Once the beans are finished, you can either enjoy them right away or mash them to create Slow Cooker Refried Beans. I have directions for you for both!

Healthy Crock Pot Pinto Beans made easy in the slow cooker.

How Long Do You Cook Pinto Beans in the Crock Pot?

  • 8 to 10 hours on HIGH. Yes, it really does take that long. I promise it will be worth the wait. Start the pinto beans in the morning, and they’ll be ready by dinner. If you are comfortable leaving your slow cooker plugged in, you can even cook them overnight.

The total cooking time will also vary based on your slow cooker model (this model is similar to the one I own and used to test the recipe). If you aren’t sure, check the pinto beans early. You can always continue cooking them longer as needed.

Consider your first batch of these pinto beans a tasty experiment. Once you’ve made these Mexican pinto beans crock pot-style, you’ll forever know how long your slow cooker requires.

Mashed pinto beans in a slow cooker

How Do I Season Pinto Beans?

  • In addition to the sautéed onion and jalapeno, I season my pinto beans with classic southwest spices like cumin and cayenne to create a flavor that reminds me of the Mexican pinto beans I’ve had in restaurants.

The recipe as written is flavorful but not spicy. Feel free to add additional spices to suit your taste.

How Do I Make Instant Pot Refried Beans?

  • So glad you asked! Check out my recipe for Instant Pot Refried Beans. They have a similar flavor profile and hands-free approach but are made in the Instant Pot instead. You can also check out these Instant Pot Black Beans if you’d like further options.

Black Beans vs. Pinto Beans—Which is Healthier?

Every time we visit our favorite local Mexican restaurant, I’m forced to choose between black beans and pinto beans. Part of why I have a hard time picking is that I’m wondering if black beans or pinto beans are healthier.

In writing this recipe, I decided to actually look it up! Here’s what I found:

  • Both black beans and pinto beans are a rich source of protein and fiber.
  • Both have a similar calorie count.
  • Pinto beans contain slightly more carbs and are a bit higher in fat than black beans.
  • THAT SAID compared to other foods, both black beans and pinto beans are super duper low in fat. Both are filling, healthy options and an excellent addition to your diet.

More pinto beans for all!

Crock Pot Pinto Beans is a hands-off recipe to make pinto beans in the crock pot with no soaking.

Can I Double This Recipe for 2 lbs of Pinto Beans?

  • Readers have reported doing this with success! I’ve only made the 16 ounces of pinto beans the recipe lists, but I did recently have someone report making 2 lbs of pinto beans in the crock pot. Since the double the liquid would overwhelm the crock pot, she added what fit comfortably, then checked the beans periodically to add more as they needed it.

How to Use Crock Pot Pinto Beans

  • Over nachos (these Healthy Chicken Nachos are a personal favorite).
  • Wrapped inside a burrito, quesadilla, or fajita.
  • Slow cooker pinto beans and rice—an easy side that with the boost of a fried egg and avocado on top can become a filling, fast vegetarian dinner.
  • In chili.
  • Over a baked potato with cheese, salsa, and any of your other favorite Tex-Mex fixin’s.
  • On their own as a dynamite side.
  • Turn them into refried beans with the help of a potato masher (more notes on this in the recipe below).

This crock pot pinto beans recipe is ultra freezer friendly and yields a large amount. I reason that if I’m going to wait 10 hours for my pinto beans to be ready, I’d like to reap the benefits. I have freezer tips for you in the recipe below too.

Recommended Tools to Make Crock Pot Pinto Beans

The BEST Crock Pot Pinto Beans! Easy, healthy recipe that tastes even better than a restaurant. No soaking required! Use this healthy slow cooker pinto beans recipe anytime you need canned beans, or mash it to make slow cooker refried beans.

Crock Pot Pinto Beans

4.93 from 63 votes
The BEST crock pot pinto beans! No soaking, perfectly seasoned, and healthy. Use this recipe anytime you need canned beans or mash them for refried beans.

Prep: 10 mins
Cook: 8 hrs
Total: 8 hrs 10 mins

Servings: 6 cups

Ingredients
  

  • 1 pound dry pinto beans  2 cups
  • 2 teaspoons extra-virgin olive oil
  • 1 small yellow onion chopped into 1/4-inch dice
  • 1 jalapeno cored, seeded, and finely chopped
  • 1 1/2 teaspoons kosher salt divided
  • 3 cloves garlic minced (about 1 tablespoon)
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/8 to 1/4  teaspoon cayenne pepper optional
  • 3 cups water
  • 4 cups low-sodium chicken broth or vegetable broth; divided
  • For serving: queso fresco or shredded Monterey jack cheese diced tomatoes, diced red onion, chopped fresh cilantro, avocado (optional)

Instructions
 

  • Place the pinto beans in a large colander. Thoroughly rinse them. Pick the beans over, removing any damaged or clearly misshapen beans and discarding them. Transfer the rinsed beans to a 6-quart or larger slow cooker.
  • Heat the oil in a medium nonstick skillet over medium-high heat. Once the oil is hot, add the onion, jalapeno, and 1/2 teaspoon salt. Sauté for 2 minutes, then add the garlic and let cook just until fragrant, about 30 seconds. Transfer to the slow cooker. Add the sautéed vegetables, bay leaves, cumin, oregano, cayenne, and remaining teaspoon salt. Pour the broth and water over the top.
  • Cover and cook on HIGH for 8 to 10 hours, until the beans are tender. All slow cookers are different and can heat things differently, so if yours tends to run hot, check it earlier on. Depending upon your model, there may be some liquid still in the slow cooker. Discard the bay leaves.
  • FOR REGULAR PINTO BEANS (not refried): Drain the liquid if you like, or leave the liquid in the crock pot and serve the beans with it (I like them a bit soupy over rice), or use a slotted spoon for serving and drain the beans at the end prior to storing. Taste and adjust seasoning as desired.
  • FOR REFRIED BEANS: Reserve 1 cup of the cooking liquid, drain the beans, and return them to the slow cooker (if you don't have that much liquid in your slow cooker, you can use regular water instead). With a potato masher or pastry cutter, mash the beans until they reach your desired consistency, adding some of the reserved liquid as needed. (You can also scoop the beans into a blender in batches and puree them that way—be sure to let the beans cool somewhat first so that they do not splatter). Taste and adjust seasoning as desired.
  • Sprinkle with any desired toppings, serve, and enjoy!

Notes

  • Refrigerate leftover beans or freeze for up to 3 months.
  • For easy portions: Let the beans cool COMPLETELY, then portion them into ziptop freezer bags labeled with the date. Seal the bags, removing as much air as possible, and squish the beans so that the bag lays flat. Freeze flat and remove from freezer as you need them. Let the beans thaw overnight in the refrigerator, then reheat gently on the stove with a splash of water or broth as needed to thin them back out.

Nutrition

Serving: 1(of 6); about 1/2 cupCalories: 131kcalCarbohydrates: 20gProtein: 9gFat: 3gSaturated Fat: 1gPotassium: 423mgFiber: 6gSugar: 1gVitamin A: 42IUVitamin C: 5mgCalcium: 51mgIron: 2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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173 Comments

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      1. I’ve cooked beans this way for years! So good. Do simple. Try adding sliced sausage links and Rotel tomatoes along with basic spices. So good! And being a single widow I freeze all the extra and enjoy when I want them!5 stars

  1. These turned out awesome! I made em for breakfast to go along with my eggs. The wife loved em and she’s not the biggest fan of beans. My crock pot only needed 6 hours on high. They were creamy inside and perfect. I didn’t want to risk any more time running them. Great recipe.5 stars

  2. I used 6 cups of chicken broth for extra flavor and no water. I also soaked  the beans overnight before I started simply because I was on a tighter time schedule.  I needed them for early dinner the next day.  They were delicious! Half are staying in the whole bean state and the other half will become refrieds to satisfy my big family. Wonderful recipe! 5 stars

    1. I wanted pintos after reading this delicious sounding recipe, but only had dried black beans on hand. I went ahead and followed the recipe and it turned out great with the black beans! I checked mine at 6 hours on high and they were plenty cooked for me, so I clicked them off and we had an early supper! Put mine in taco shells, with tomatoes, avocado, red onion, and a dollop of greek yogurt on top! Great recipe! Thank you!5 stars

  3. Absolutely love this recipe. More importantly my husband and kids love it too. Very simple, great taste and the texture of the beans come out perfect. So happy I found this recipe. 5 stars

    1. I have not attempted doubling the recipe myself, but that’s where I would start experimenting. I hope you enjoy the beans, Paula!

    2. I double the recipe every time. I double every ingredient except I leave out 2 cups of the doubled water. Turns out great every time! My family loves this recipe, best beans we’ve ever had.5 stars

  4. My question is similar to the last question. I see on your recipe description that you went with 2 pounds of beans. Did you add the same amount of liquid ? I don’t think I could fit another 7 cups of liquid to the crock pot. Any suggestions ?? I have the beans cooking now.

    1. Kris, I actually cooked only 1 pound of beans (2 cups). I’m not sure where you are seeing 2 pounds? I’ve never doubled it but I agree that would be a lot of liquid! The only way I can recommend this recipe is the 1 pound, as that is what I tested.

      1. HI Erin, Right below your last photo and above your recipe you have typed in 2 Lbs. But anyways….. I added extra liquid as the time went by and when the beans needed it. They turned out great. Thanks for the recipe, now its time to bag and freeze !!5 stars

        1. AH Kris, so confusing—sorry about that!! I updated it. And I appreciate your reporting back on how it turned out. Enjoy!!

  5. These turned out wonderfully! I used 2 jalepeno (because I had them) and I didn’t have enough chicken stock so I had to substitute water. Still SO flavorful and easy. This is my new go-to. Thank you!5 stars

  6. Been making Cowboy Beans my whole life, grew up on them! Yes, adding a couple of Ham Hocks to the recipe while cooking is very yummy! (Just pull out the bones before they fall apart and aren’t easily found)
    I add Green Chili’s to it instead of Jalapeno’s and a Can of Black Beans in the last hour for additional color & taste. We roll it up with Cheese & Beans in a tortilla and add Stokes Green Chili to the top with a little more cheese for presentation. Enjoy!

  7. These were fantastic. Mine took about 5 hours on high and then I switched to low and added a bit of water. They turned out great. Everyone loved them.5 stars

  8. Erin, thanks for sharing your delicious no-soak pinto bean recipe. I used 1.5 lbs beans and adjusted the seasonings. Also added some roasted pork I had in the freezer, plus 2 tomatoes (since they needed to be…used. House smells amazing!!!!

    Going to smash ’em up and roll into flour tortillas w/cheese for burritos.  Yummy for sure. Thanks Erin :-)5 stars

  9. Thank you for the recipe, Erin. And Thanks to Bee for recommending the ham hocks. I was looking for a recipe to include them and I think this will work perfect. Can’t wait to try it.

  10. This was so good!  I had a bone left over from a pork shoulder we’d BBQed, so I threw that in as well and the  beans were super yummy with a few chunks of pork throughout!  Served over rice with the garnishes you suggested.  Good, hearty meal at the end of a busy day!4 stars

  11. I will probably never be able to eat refried beans from a can ever again. And these were SO easy to make. Mine were done in 8 hours, so when I got home from work I just had to take off some liquid, mash them with my potato masher and sit down and eat. YES!!! I think next time I will saute the onions and peppers the day before–along with some other meal’s prep–and then I can pull everything out in the morning and just literally dump and go.5 stars

  12. These pinto beans are delicious! I’ve never cooked anything on high that long in the slow cooker before, but these turned out perfectly! I made these a couple weeks ago and used some for burrito bowls and froze the rest. I just reheated the first bag from the freezer and the beans taste just as good as when they were first made! Thanks for another delicious recipe…I couldn’t stop sneaking bites out of the crockpot :D5 stars

  13. Ever since I started making your beans, I cannot go back to canned. I love your Instant Pot Black Beans too! Thanks for the pinto version – delish! I made fish tacos tonight and served these beans as a side; I mashed them a bit and topped with cheese for serving :)5 stars

  14. I’ve made these about 5 times now, and it’s high time I leave a comment!

    These are AMAZING! My husband isn’t even fond of beans, but now he wants me to make them all the time! I do the soaking method for shorter cooking time and safety, and it’s just perfect. Aside from leaving that and leaving out the bay, I change nothing, and it’s fantastic. I always have plans to make these and then freeze portions for our taco nights, but to be honest, it just ends up all getting eaten! Lol! I love reading through the comments here and seeing what kind of mix-ins I could add, though. This is a super versatile recipe that is sure to become a staple in any home. Thanks so much for sharing!5 stars

    1. Sam, thank YOU for taking the time to share this review! I’m so glad to hear the recipe is a winner.

  15. Any idea what I could sub instead of jalapeno? What if I made it without jalapeno? Toddler is fussy and jalapeno is never in our cupboard. (I’m possibly missing out but husband doesn’t like jalapenos either).

  16. Hi Erin,
    I usually soak my beans to help with digestion. Any idea the difference in cooking times and liquid needed, either for this recipe or for your instant pot recipe? I would love to try both!

    1. Hi Jill! I did not test the recipe with soaked beans, so unfortunately I do not have specific recommendations for how much less water to use. Another reader used this recipe with soaked beans and it turned out well, but I’m not sure how much extra liquid hers had in the end. If you decide to experiment, I’d love to hear how it goes.

  17. I’m so glad that I searched “no soak crockpot beans!”   I’ll never make them any other way again!   Mine were PERFECT when I came home 7 hours later.  I did add 1 teasp. smoked paprika.  Thank you from the bottom of my heart, Erin.  .  5 stars

  18. How could you recommend putting these beans on high? I’m sure that they would have been delicious, if they had even resembled beans when I got home. The house smelled like burned farts, and that was before I even entered the door. I can’t say I got to taste a single bean, they were charcoal when I returned. Seven hours, on high. Completely ruined. Maybe I’ll put it on low next time, but my goodness I don’t think you should recommend high for that long. Lesson learned.

    1. Hi Maria, this is the timing that worked for me while testing, and other readers have reported back having success with the times given. Slow cookers can vary a lot in their temperatures, which is why I note in the recipe that some adjustment may be needed if your slow cooker runs particularly hot or cool. It sounds like yours runs at the hotter end of the spectrum and would need less time. I know it’s disappointing to not have a recipe come out, so I truly wish it would have worked out for you!

      1. I’ve gone back, and gone the low and slow method. I’m so glad I stayed with it. Absolutely delicious. Really wanted to come back and say sorry about my negative review before. You were right, and even specified every crockpot is different. This is a recipe I’ll come back to time and time again! No more burnt farts. 

        1. I’m so pleased that you enjoyed the recipe, Maria! Thank you for taking the time to report back!

    2. Mine came out perfect on high. I made 2 batches in 2 days and both were perfect after about 6 hours in the crock pot5 stars

  19. Hi, your crockpot pinto beans sound delicious! I have a couple questions, please…#1 when you add the sauteed veggies and broth, do you stir everything into the beans or do you leave it layered on top of the beans and let it cook, w/out stirring into the beans? The reason I ask is I did a lot of crockpot cooking back in the day (just so great for work and having dinner almost ready and the house would smell so good when you walked in!) and a lot of recipes back then had you not stir all ingredients together and they cooked in layers and you would stir right before serving…#2 I have pinto beans that are partially cooked and would like to use them in your recipe…what would you suggest for cooking time and, also, how much would you reduce the broth by since the beans are partially cooked (I used the quick-soak method) earlier today…made a pot of killer pinto beans with smoked Turkey legs! I ended up with beans that didn’t get used…Thank you very much for your help…looking forward to making your recipe…thank you, again!5 stars

    1. Hi Brenda! Thank you for your questions! You do not need to stir everything together when you add it to the crockpot, but it will not hurt if you do. The change in cook time depends on how tender your partially cooked beans already are. Unfortunately, without being in the kitchen with you, I can’t say for sure on the cook time and liquid. If you are able to check on your beans throughout the day, you could try checking their progress at about four to six hours and determine how much longer they might need. I hope this helps and that you love the recipe!

  20. Wow – you know a pot of beans are delicious when they get gobbled up on a sweltering August evening in Georgia. Just the slightest modification of a couple of splashes of hot sauce since my husband enjoys his pintos with a little heat. These will be in heavy rotation when the weather cools!5 stars

  21. These beans were amazing! I was a little worried about not having any meat, but as a broke college student, I wanted to give this inexpensive meal a try. I had it over rice with cilantro and lime juice, so good!5 stars

    1. Hi Samantha! Are you referring to the vegetable broth reference in the ingredients list? If so, it references the separation of the broth. You can reserve one cup of the cooking liquid, if you are choosing to make refried beans. I hope this helps!

  22. Made these for my family for the first time, and we all loved them!! I’ve never made beans in the cp-normally just buy canned- but I don’t think I can switch back after how easy this was. Mine must run hot because ours were good to go after six hours. Thank you for the great recipe!5 stars

    1. Thank you for taking the time to share this kind review, Ru! I’m so happy to hear that you enjoyed this recipe!

  23. Wonderful recipe… added chopped green chilis and some salt pork… yummy is the best way to describe it!!5 stars

  24. Thank you for sharing your recipe! I’m excited to try it! I have a quick question, can you cook pinto beans and black beans together in the crockpot? Or do they cook at different rates? 

    1. Hi Jesi! While I have not tried the recipe with both types of beans, other readers have reported success with it. If you try it, I’d love to hear how it goes!

  25. Great recipe, I added smoked turkey tails and celery along the suggested seasonings except the peppers and since I love mixing my beans I added baby lima’s…served over rice with cornbread!
    Big hit at my work potluck! Selfishly o did freeze some for myself!5 stars

    1. YAY! I’m so happy to hear that this recipe was a hit, Erika! Thank you for taking the time to share this kind review!

  26. OH. MY. GOODNESS!!! I never realized beans could be so amazingly delicious, especially pinto beans. I threw these in the crockpot overnight. When I tasted them in the morning they were so good I couldn’t stop eating them! I ended up having a big bowl of them for breakfast. I followed the recipe as is except for the  jalapeño, but I did add a swirl of siracha. I will be making these again and again, and I’m also going to try it with black beans. It’s heavenly!5 stars

  27. I LOVE this recipe! I see you have an instant pot version for refried pinto beans; do you have any tips for converting this recipe to whole beans for an instant pot? Thanks!5 stars

    1. Hi Allie, I’m so happy that you’ve enjoyed this recipe! If you want to keep the beans whole in the Instant Pot recipe, you can follow the recipe and just skip the blending step at the end. I hope this helps!

    1. Hi Alexis! I’m not sure if it will fit, as it depends on the size of your slow cooker. I have not tried to double this recipe, but I suspect you would need to increase the cooking time a little. If you decide to experiment, I’d love to hear how it goes!

    1. Hi Pamela! You add part of the broth before cooking, and then save some to add after you’ve started mashing your beans to help you reach your desired consistency. I hope this helps and that you enjoy the recipe!

    1. Hi Elle! I’m so sorry these weren’t as flavorful as you hoped. Next time, you can certainly adjust the spices as needed to fit your tastes. Hopefully, that will make them more flavorful!

  28. These are the best tasting and easiest beans to make. I hate trying to remember to soak beans when I can barely remember to put gas in the car. Love that part and the versatility. Leftovers were a breeze with added ground beef, can of diced tomatoes, chili powder and cumin. Some corn bread and chili dinner was served! Definitely a keeper, thank you!5 stars

  29. Making mine today I won’t be home till they been in for 7hrs on high hope they dont burn! I put a hammock in their and sum chillies powder, cumin,,salt peper,and onion…will let you all know how they turned out!5 stars

  30. I’m stuck at home and decided to use up some of my pantry items.  I used a mix of black, pinto and cannellini beans.  I also used fajita seasoning from Penzey’s.  After the beans were cooked, I used them in my version of huevos rancheros.  Thank you for such an easy delicious recipe that makes a great jumping off point for other things.5 stars

  31. Delicious! Currently at home and these were a great option to use what I had in the pantry. I used canned jalapeños (because it is what I had!) and super old chicken stock from the freezer… still turned out great!5 stars

  32. Hi Erin, last night I made a batch of your “Crock Pot Pinto Beans”, and timed it to be completed by this morning (April 2).  This is the first recipe that I have made from your website. As I always do when I make a recipe for the first time, I follow it exactly.  Well, these are the best beans that I have ever made!  I always “tweak” a recipe after, however, this is one recipe that will never be tweaked.  It is that good.  I also love BBQ and Boston Baked Beans.  I had a second bowl, and added a little BBQ sauce.  It was unbelievably delicious.  Out of one recipe, two great dishes. Thank you for this great site.  Stay safe during this time.  Steven5 stars

    1. Hi Sara! I did not test the recipe with soaked beans, so unfortunately I do not have specific recommendations. Another reader used this recipe with soaked beans and it turned out well, but I’m not sure how much extra liquid hers had in the end. If you decide to experiment, I’d love to hear how it goes!

  33. Only four at this time….wife and daughter like the smell….they are like “WHAT IS THAT?” To me is seems overly oreganoish. I may have over done the onions as well…..but we’ll see.

  34. This was delicious! I had to make some substitutions based on what I did and didn’t have (no jalapeños or oregano and I added a spoon of jerk seasoning for heat and some Chipotle peppers, and after it cooked I ended up adding a bit more salt). 8 hours was enough time for my crock pot. there was quite a bit of watery seasoned goodness at the end and I couldn’t bare to toss It so I removed it, cooked it down in a sauce pan with a little bit of flour and added the thick sauce back in with the beans. I was really pleased with the flavor and rich look and will definitely make it again. My question is, should I add less water for next time? Or is it necessary for the cooking process?5 stars

    1. I’m so pleased to hear that you enjoyed this recipe, Laura! Your idea for using the extra liquid sounds delicious. Since they’re not soaked beforehand, the amount of liquid is important so that the beans can cook properly. Thank you for sharing this kind review!

  35. I made these and they were super good! I used 7 cups of water and two vegetable boullion cubes. I have the ‘Bella’ slow cooker and 8 hours on high worked well. They were my lunch for about a week straight (with rice), haha.

    Quick question: how did you figure 76 calories per half cup? I’m reading that pinto beans are 245 calories per cup. Mine had quite a bit of liquid (which was delicious so I didn’t mind), is that where the discrepancy lies?

    Thanks!5 stars

    1. Hi Madeline, I’m so happy that you enjoyed the recipe! And, thank you for alerting me about the nutrition information. After recalculating the numbers, it now shows 131 calories per serving. I hope this helps!

  36. Thank you for posting this recipe! My mom used to soak pinto beans and add baking soda to “take the music away” Since you don’t recommend soaking the beans in this recipe, are they still very gassy? How would one adjust the cooking time if I did want to soak them for said reason.  
    Thank you!

    1. Hi MK! I did not test the recipe with soaked beans, so unfortunately I do not have specific recommendations for the cooking time. Another reader used soaked beans and it turned out well, but I’m not sure how long she cooked them for. If you decide to experiment, I’d love to hear how it goes.

  37. Since we are all at home a friend dropped off 6 bags of pinto beans for us. After thinking what the heck am I going to do with these, a quick Google search led me here. Now, let me just say I hate refried beans. I always sub them out at restaurants for extra rice, but I figured why not give it a shot. What else am I supposed to do with 6 bags of beans? I followed the recipe exactly and cooked them for 8 hours. They came out great! I did have to add some more salt, but that was probably just personal taste. Thank you for a great recipe! I will be making these at least 5 more times! 5 stars

  38. Hi, do these work in an instant pot to reduce the cooking time? I saw your black beans for the IP, but these beans will take longer as you mention. Or do I go with the slow cooker setting on my IP?
    Also, how about doing this in cast iron, any recommendations on both will be appreciated. Thanks.

  39. How can you cook pinto beans in a crockpot before they go bad?  I forgot to turn off my crockpot after my beans were done, crock pot was on high for approximately 17 hours, nbeans did not burn, they have plenty of liquid, they’re not mushy they re whole and firm..but are they good?  Did cooking them that long ruin them?  I haven’t tried them yet, 5 stars

    1. Hi Alicia! Unfortunately, I have no experience in cooking beans for that long, so I don’t have any specific advice to offer. I’d recommend doing some research and deciding your level of comfort. I hope this helps!

  40. It’s been YEARS since I last cooked pinto beans from fresh beans.  Not sure why I quit.  I found your recipe and it’s amazingly DELICIOUS!!!  It has so much flavor.  The slow cook method made the process so painless.   I confess, for husband I added a smoked ham hock (pre-boiled as per instructions). But, it did NOT need the ham hock for flavor or otherwise. THANK YOU for this great recipe.  It’s a keeper!!!  5 stars

  41. My husband is Mexican and grew up on pinto beans.   He said these are the best pinto beans he has ever had.   Thank you for  sharing this recipe and allowing me to make this a hit in my house!    

    Question for you, if I soak the pinto beans, can I reduce the crock pot cooking time? 5 stars

    1. I’m so happy that these were a hit, Rebecca! I did not test the recipe with soaked beans, so unfortunately I do not have specific recommendations for adjusting the cooking time. Another reader used soaked beans and it turned out well, but I’m not sure how long she cooked them for. If you decide to experiment with it, I’d love to hear how it goes!

  42. This recipe was easy to make and delicious! I love that I didn’t have to soak the beans first. My husband loved it! I served as regular side dish and mashed some for burritos during the week! Thank you for this recipe!5 stars

  43. I had to leave out the jalpenos ,,to hot my wife’s palate.. i used smoke turkey meat ,presoaked the beans and left them do their thing..cooking as i write. suggestion is to hold back on salt and adjust to taste,,,hard to mess up on a time tested recipe,, yummy good..thanks for the tip to use them to make refried beans as well.5 stars

  44. I made this with a straight-out-of-the-freezer smoked ham hock, no additional salt, a serrano as opposed to a jalapeno because that’s what I had on hand, and it turned out amazingly. Will make again, thank you!5 stars

  45. This recipe was fantastic. The only adjustments I made were to soak the beans since I had time, to use regular chicken broth instead of low sodium and then to hold off on the extra salt until the end. I used the leftovers to make nachos. Mucho delicious! I look forward to trying many more of your recipes and to trying the variations you suggest. Thank you SO much Erin!!5 stars

  46. I soaked one pound of Goya brand pinto beans with sliced fresh ginger (about 3/4 inch) for 14 hours, then rinsed, seasoned, and cooked them with low sodium chicken bouillon and fresh water in Crockpot for 10 hours on the “high” setting. They were fragrant, flavorful and perfectly creamy, served over steamed brown rice with a bit of freshly-grated sharp Cheddar and warm cornbread. Thanks for sharing this simply satisfying recipe that we’re sure to enjoy often!5 stars

    1. Hi S! Did you make them refried beans style? If not, you can drain the extra liquid before serving. I hope you enjoyed the recipe!

  47. These are honest to goodness the best beans I have ever had. I made the recipe exactly to go with taco stuffed peppers and it was a perfect accompaniment. Yum!!!5 stars

  48. Made these Crock Pot beans. Double batch and used a smoked shank. I found that the bay leaf totally over powered the beans so I pulled it out added some liquid and cooked beans a little longer to cook out that flavor. The beans were very tasty after minimizing the bay leaf taste. That’s just me though. I am sure there are folks who like that spice however I did not. The shank never made it back into the pot as I ate it with scrambled eggs the next day and besides that I wanted to mash beans for refried and didn’t want meat in that. Id make them again but leave out the bay leaf. All in all really nice way to cook pintos and for whatever reason they get better after sitting in fridge a couple days. Oh yeah I also added some liquid smoke to the pot. Just a habit I cant break.4 stars

  49. These beans were absolutely fantastic, and probably the best I’ve ever had. Thank you for the excellent recipe.5 stars

  50. Love the recipe BUT how much water????? You say ‘cover’ by an inch? 2? 6? What???? I’ll make this and I bet it’s good but water amount would be useful. ?

  51. OH MY these are good! I have tried so many bean recipes and this one tops them all. I cooked them all night and got very little sleep because the smell was so appetizing. I made exactly as written and they were perfect.

    Thank you for the recipe!5 stars

  52. Love this recipe! This is first time trying a baked bean recipe without added sugar like ketchup and molasses. Thank you Erin!5 stars

  53. This is the second time making this recipe–LOVE it! I am trying to put more beans into the diet. Question: the recipe calls for 4 cups chicken or vegetable broth: “divided.” I don’t see any more reference to the divided part, so I just poured in 4 cups of broth. Please explain.
    Also, it did not register with me the first time that the slow cooker heat is set to HIGH. I cooked 8 hours on low heat and it was great. This time, I am heating the way you intended. = )
    Thanks!5 stars

    1. I’m SO happy that you’ve enjoyed the recipe, Susan! You add part of the broth before cooking, and then save some to add after you’ve started mashing your beans to help you reach your desired consistency. I hope this helps!

  54. There are beans, and then there are these beans. I did not expect these to be so, so GOOD. I seasoned them differently, to suit my tastes, but it’s the texture of the finished product that make this such a good recipe. The beans came out with a firm exterior, with just a hint of crunch, and an exceptionally creamy interior. This is my goto pinto bean recipe now.5 stars

  55. Second time using this recipe, love it! I followed the recipe exactly, but added a few tablespoons for chipotle sauce to the pot for an added kick of spice. Thanks for sharing!5 stars

  56. Followed the recipe exactly (very unusual for me), and was pleased with how they turned out. Ten hours was exactly right for my crock pot. I cooked them overnight.5 stars

  57. Erin I am in the process of using your recipe this morning the only thing different that I am doing is instead of using ham or bacon I am using country style ribs I figured the fat from the meat would help season the beans and the rib meat is not as salty as the hand we will see how it goes so far it looks

  58. Wow! These were fantastic. Just plain old beans. Amazing! I needed to add a little additional broth during cooking. I also added some chopped tomatoes and cilantro towards the end. I suppose my pot cooks hotter cause mine were done in 4 hours. Thanks for the fabulous recipe!!!5 stars

    1. I’m so happy that you enjoyed the recipe, Charlene! Thank you for sharing this kind review!

  59. The recipe (for whole beans not mashed) calls for 7 cups of liquid (3 water and 4 broth). Is this correct?