Slow Cooker Pinto Beans
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!
Servings: 8 people
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.