Canned pinto beans are great in a pinch, but when you want to make your own homemade pinto beans from dry beans, then reach for the slow cooker! This easy pinto beans recipe includes dry beans, chicken stock, spices, and a whole lot of flavor! Perfect for serving as a side dish, or add cubed ham for a hearty main course!
If you’ve never tried making your own pinto beans before, then you’re missing out! This homemade beans recipe is so much better than the canned beans that you get in the store.
So when I was making Sonoran hot dogs a few weeks ago, I knew that I had to dig out the Crock Pot to make my own beans from scratch. By the way, if you’ve never had a Sonoran-style hot dog before, then I highly recommend you try one!
Here’s how to make homemade pinto beans in a slow cooker:
Ingredients for Homemade Pinto Beans
Here are some ingredients notes for this easy slow cooker pinto beans recipe:
- dry pinto beans – These come in a bag, typically near the rice in the grocery store. You will need a 16 oz bag for this recipe, which will probably yield some leftovers.
- onion – You can use white or yellow onion.
- garlic – We prefer to use fresh garlic cloves, but you can substitute jarred garlic if you wish.
- jalapeno – A whole fresh jalalpeno that has been seeded and diced. This is optional, but recommended.
- chicken stock
- ham hock – Optional, but recommended. A smoked ham hock gives your pot of beans extra flavor.
- spices – cumin, Mexican oregano (or substitute regular oregano), smoked paprika, salt, bay leaf
Tips for Making Pinto Beans
- Be sure to soak the beans first: While soaking dry beans is optional, it can help reduce cooking time and give the beans a softer texture. If you choose to soak, be sure to discard the soaking water and rinse the beans before cooking.
- Use enough liquid when cooking: Ensure that the beans are fully submerged in liquid to prevent them from drying out during cooking. If necessary, add more water or chicken stock to the slow cooker as needed.
- Test for doneness: The cooking time for pinto beans can vary depending on factors like the age of the beans and the heat of your Crock Pot. Start checking for doneness after 6 hours, and continue cooking until the beans are tender and done to your liking.
- Add a ham hock or bacon for flavor: For an extra layer of flavor, consider adding a smoked ham hock or a few strips of bacon to the slow cooker along with the beans. The added meat gives your beans a smoky depth of flavor.
- Get creative with leftovers: Since this recipe makes a large batch of pinto beans, you’ll probably have leftovers. You can turn the leftover beans into refried beans with just a few simple steps, or add cubed ham and sautéed peppers and onions for a quick ham and beans dinner.
How to Make Pinto Beans in the Slow Cooker
- Soak the dry pinto beans overnight – Add the dry beans to a large bowl and fill with enough water to cover the beans. Set out on the counter overnight to soak.
- Rinse and drain the beans – The next day, add the soaked beans to a colander and run cold water over them to rinse. Drain and set aside.
- Cook the pinto beans in the slow cooker – Add all ingredients along with the rinsed and drained beans to the pot of a large slow cooker. Cook on high for about 6-7 hours.
- Serve the homemade pinto beans. There will still be quite a a bit of liquid left in the slow cooker when the beans are done cooking. Use a slotted spoon to serve the beans.
Homemade Pinto Beans Recipe
Our homemade pinto beans recipe is super simple to make and it requires basic ingredients and spices that you probably already have on hand. Feel free to use the recipe card down below to print and save this Crock Pot recipe for later:
Slow Cooker Pinto Beans
Equipment
- 1 large slow cooker
Ingredients
- 16 oz pinto beans dry beans in a bag
- 4 cups chicken stock
- 2 cups water
- 1 smoked ham hock
- 1 medium onion, small diced
- 1 jalapeno, seeded and small diced
- 3 cloves garlic, rough chopped
- 2 bay leaves
- 1 tablespoon cumin
- ½ tablespoon salt
- 1 teaspoon smoked paprika
- ½ teaspoon Mexican oregano *Or substitute regular oregano
Instructions
- Add the dry beans to a large bowl and fill with enough water to cover the beans. Set out on the counter overnight to soak. This step is optional, but recommended.
- The next day, add the pinto beans to a colander and run cold water over them to rinse thoroughly. Drain and set aside.
- Add all ingredients along with the rinsed beans to the pot of a large slow cooker. Cook on high for about 6-7 hours.
- After about 6 hours of cooking time, begin checking the beans for doneness. The beans should be soft and tender but not mushy. Cooking time may vary depending on the freshness of the beans and the heating capabilities of your slow cooker.
- When beans are done cooking, adjust seasonings as needed. You may choose to add extra salt or black pepper. Serve warm with your favorite main dish.
Notes
- Storage: For leftover pinto beans, allow them to cool before storing them in an airtight container in the refrigerator for up to one week.
- Get creative with leftovers: Since this recipe makes a large batch of pinto beans, you’ll probably have leftovers. You can turn the leftover beans into refried beans with just a few simple steps, or add cubed ham and sautéed peppers and onions for a quick ham and beans dinner.
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