There’s something deeply comforting about a pot of Slow Cooker Pinto Beans simmering away all day. This effortless recipe yields creamy, smoky beans that are incredibly versatile for sides, refried beans, or burrito bowls. It’s humble food, perfected.
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Why You’ll Love This Slow Cooker Pinto Beans
- Set & forget: The slow cooker does all the work while you’re busy.
- Deep, complex flavor: Layers of onion, garlic, and smoky ham hock create a rich taste.
- Economical meal prep: Dried beans are budget-friendly and freeze beautifully.
- Perfect creamy texture: Low-and-slow cooking ensures tender beans that hold their shape.
Ingredients & Tools
- 1 lb (about 2 1/4 cups) dried pinto beans
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 smoked ham hock (or 1 tbsp liquid smoke for a vegetarian version)
- 6 cups chicken or vegetable broth (low sodium is best)
- 2 bay leaves
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
Tools: A 6-quart or larger slow cooker.
Notes: Don’t skip rinsing and sorting the beans. Using broth instead of water creates a more flavorful cooking liquid.
Nutrition (per serving)
| Calories: | 245 kcal |
| Protein: | 15 g |
| Fat: | 2 g |
| Carbs: | 42 g |
| Fiber: | 10 g |
Serves: 8 | Prep Time: 15 minutes | Cook Time: 8 hours | Total Time: 8 hours 15 minutes
Before You Start: Tips & Ingredient Notes
- Do you really need to soak the beans? For a slow cooker recipe, you can get away with not soaking, which is a huge time-saver. However, a quick soak can help them cook more evenly and may make them easier to digest for some people. If you have the time, cover the rinsed beans with water by 2 inches, bring to a boil for 2 minutes, then turn off the heat, cover, and let sit for one hour before draining and proceeding.
- What’s the deal with the ham hock? A smoked ham hock is a powerhouse of flavor. It’s a cut from the pig’s ankle, and it’s incredibly tough, which means it’s perfect for long, slow cooking where it renders its fat and infuses the entire pot with a deep, smoky, porky richness. You’ll shred the meat from the bone at the end and mix it back in.
- Broth vs. water—is it a big difference? Honestly, yes. Using broth is a game-changer. It seasons the beans from the inside out. If you use water, you’ll need to be much more aggressive with salting at the end. I prefer low-sodium broth so I can control the final salt level myself.
- Can I make this vegetarian? Absolutely! Simply omit the ham hock and add 1 tablespoon of liquid smoke along with the broth. The liquid smoke will provide that characteristic smoky flavor, making the beans just as satisfying.
How to Make Slow Cooker Pinto Beans
Step 1: First, give your dried pinto beans a good sort and rinse. Spread them out on a clean kitchen towel or a white plate—this makes it easier to spot any little stones or debris. You’d be surprised what can hide in a bag of beans! Rinse them thoroughly in a colander under cold running water until the water runs clear.
Step 2: Now, let’s build our flavor base. Add the rinsed and sorted beans directly to the insert of your slow cooker. Toss in the diced onion, minced garlic, the whole ham hock (if using), bay leaves, dried oregano, and ground cumin. You’ll notice we’re adding only 1 teaspoon of salt now; we’ll adjust the seasoning at the very end to ensure they aren’t over-salted.
Step 3: Carefully pour the broth over everything in the slow cooker. The liquid should cover the beans by about an inch. If it doesn’t, add a bit more broth or water until it does. Give everything a very gentle stir just to combine, ensuring the ham hock is mostly submerged.
Step 4: It’s time to cook! Place the lid securely on your slow cooker and set it to LOW for 8 hours. This is the sweet spot for creamy, tender beans. If you’re in a rush, you can cook them on HIGH for 4-5 hours, but the low-and-slow method really does yield a superior texture. Resist the urge to open the lid frequently, as this lets out a lot of heat and steam, increasing the cooking time.
Step 5: After the cooking time is up, your kitchen will smell amazing. Carefully remove the lid—watch out for the steam! Fish out the bay leaves and discard them. Now, find that ham hock. It should be fall-apart tender. Using tongs, transfer it to a bowl or cutting board. Once it’s cool enough to handle, shred all the meat off the bone, discarding the bone, skin, and any excess fat. Stir the shredded meat back into the pot of beans.
Step 6: This is the most important step: tasting and seasoning. The beans have absorbed a lot of the salt, so they will almost certainly need more. Add another teaspoon of salt and the black pepper. Stir well and taste. Keep adding salt in small increments until the flavors really sing. The beans should taste savory, smoky, and perfectly seasoned. If the broth seems a bit thin, you can mash a small ladleful of beans against the side of the pot and stir them in—this will naturally thicken the liquid. Your Slow Cooker Pinto Beans are now ready to serve!
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 5 days.
- Freezer: Portion into freezer-safe containers or bags for up to 3 months.
- Reviving: Reheat gently on the stove with a splash of broth or water to loosen.
Serving Suggestions
Complementary Dishes
- Buttery Cornbread — The slight sweetness and crumbly texture are the perfect vehicle for sopping up the rich, savory bean broth.
- Cilantro-Lime Rice — A bright, zesty rice creates a fantastic base for a burrito bowl, with the beans as the flavorful star.
- Sautéed Greens — A side of kale or collard greens cooked with a bit of garlic adds a wonderful bitter contrast and a pop of color to your plate.
Drinks
- Ice-Cold Mexican Lager — The crisp, clean taste of a light beer cuts through the richness of the beans and cleanses the palate beautifully.
- Sparkling Water with Lime — For a non-alcoholic option, the effervescence and citrus tang are incredibly refreshing against the hearty, smoky flavors.
- Herbal Iced Tea — A slightly sweet hibiscus or mint tea served over ice offers a lovely, fragrant counterpoint to the savory depth of the dish.
Something Sweet
- Warm Apple Crisp — The cozy, spiced fruit and oat topping feels like a natural, comforting follow-up to a bowl of savory beans.
- Flan — The rich, creamy caramel custard provides a smooth, cool, and decadent finish that contrasts wonderfully with the meal.
- Orange Slices with Cinnamon — A simple, healthy, and bright dessert that cleanses the palate and ends the meal on a fresh, light note.
Top Mistakes to Avoid
- Mistake: Adding acidic ingredients too early. Hold off on adding tomatoes, vinegar, or lemon juice until the very end of cooking. Acid can prevent the bean skins from softening, leaving you with tough beans even after hours in the pot.
- Mistake: Salting too aggressively at the beginning. Beans absorb liquid as they cook, which concentrates the salt. If you add all your salt at the start, you risk ending up with overly salty beans. Season in layers, with the final adjustment at the end.
- Mistake: Using old, stale beans. Dried beans don’t last forever. If your beans have been sitting in the pantry for years, they will take much, much longer to cook and may never achieve that desired creamy texture. Try to use beans from a store with high turnover.
- Mistake: Boiling the beans on high the entire time. While you can cook them on high, a gentle simmer on the low setting is far superior. A rolling boil can cause the beans to burst and turn the outside mushy before the inside is fully tender.
Expert Tips
- Tip: For a thicker “pot liquor,” mash a portion. If you prefer your beans with a thicker, gravy-like sauce, simply take a potato masher or the back of a ladle and mash about one cup of the cooked beans right in the pot. Stir them in, and they’ll act as a natural thickener.
- Tip: Bloom your spices for deeper flavor. For an extra flavor kick, toast the dried oregano and cumin in a dry skillet for 30-60 seconds until fragrant before adding them to the slow cooker. This wakes up their essential oils and makes a noticeable difference.
- Tip: Cook a double batch and freeze for later. This recipe freezes exceptionally well. Let the beans cool completely, then portion them into freezer-safe containers or bags. They’ll keep for up to 3 months, giving you a ready-made meal on a busy night.
- Tip: Use the bean broth. Don’t discard that delicious, flavorful cooking liquid! It’s often called “pot liquor” and is fantastic used as a base for soups, stews, or for cooking rice, adding an incredible depth of flavor.
FAQs
Can I make this recipe in an Instant Pot?
Absolutely! Use the sauté function to soften the onion and garlic for a minute first. Then add everything except the salt. Secure the lid, set the valve to sealing, and cook on high pressure for 30-35 minutes if unsoaked (or 8-10 minutes if quick-soaked). Let the pressure release naturally for at least 20 minutes. Then, stir in the salt and pepper to taste. It’s much faster, but the slow cooker gives a more gradual, melded flavor.
Why are my beans still hard after 8 hours?
This is almost always due to one of two things: the beans are too old, or there was an acidic ingredient in the pot (like tomatoes) from the start. Old beans have lost too much moisture and their skins have toughened, making them resistant to softening. If this happens, just keep cooking them. Add more hot broth or water if needed, and they should eventually soften up.
How should I store and reheat the leftovers?
Let the beans cool to room temperature before transferring them to an airtight container. They will keep in the refrigerator for up to 5 days. To reheat, simply warm them gently in a saucepan on the stove over medium-low heat, stirring occasionally. You may need to add a splash of water or broth to loosen them up as they thicken when chilled.
Can I use canned pinto beans instead?
You could, but the method and result would be completely different—and you’d miss out on that deep, slow-cooked flavor. If you’re in a pinch, you can sauté the onion and garlic, then add 3-4 cans of drained and rinsed pinto beans, broth, and seasonings, and simmer for just 20-30 minutes to let the flavors meld. It’s a quick fix, but it’s not a substitute for the real deal.
Are these beans spicy?
Not as written! This recipe is all about savory, smoky depth. If you love heat, it’s very easy to customize. You could add a diced jalapeño (seeds and ribs removed for mild heat, left in for more kick) along with the onion, or stir in a tablespoon of chopped chipotle in adobo sauce for a smoky heat at the end.
Slow Cooker Pinto Beans
Make the best Slow Cooker Pinto Beans with this easy, set-and-forget recipe. Creamy, smoky, and perfect for meal prep. Get the recipe now!
Ingredients
For the Ingredients & Tools
-
1 lb dried pinto beans
-
1 large yellow onion (diced)
-
4 cloves garlic (minced)
-
1 smoked ham hock (or 1 tbsp liquid smoke for a vegetarian version)
-
6 cups chicken or vegetable broth (low sodium is best)
-
2 bay leaves
-
1 tsp dried oregano
-
1/2 tsp ground cumin
-
1 tsp kosher salt (plus more to taste)
-
1/2 tsp freshly ground black pepper
Instructions
-
First, give your dried pinto beans a good sort and rinse. Spread them out on a clean kitchen towel or a white plate—this makes it easier to spot any little stones or debris. You’d be surprised what can hide in a bag of beans! Rinse them thoroughly in a colander under cold running water until the water runs clear.01
-
Now, let’s build our flavor base. Add the rinsed and sorted beans directly to the insert of your slow cooker. Toss in the diced onion, minced garlic, the whole ham hock (if using), bay leaves, dried oregano, and ground cumin. You’ll notice we’re adding only 1 teaspoon of salt now; we’ll adjust the seasoning at the very end to ensure they aren’t over-salted.02
-
Carefully pour the broth over everything in the slow cooker. The liquid should cover the beans by about an inch. If it doesn’t, add a bit more broth or water until it does. Give everything a very gentle stir just to combine, ensuring the ham hock is mostly submerged.03
-
It’s time to cook! Place the lid securely on your slow cooker and set it to LOW for 8 hours. This is the sweet spot for creamy, tender beans. If you’re in a rush, you can cook them on HIGH for 4-5 hours, but the low-and-slow method really does yield a superior texture. Resist the urge to open the lid frequently, as this lets out a lot of heat and steam, increasing the cooking time.04
-
After the cooking time is up, your kitchen will smell amazing. Carefully remove the lid—watch out for the steam! Fish out the bay leaves and discard them. Now, find that ham hock. It should be fall-apart tender. Using tongs, transfer it to a bowl or cutting board. Once it’s cool enough to handle, shred all the meat off the bone, discarding the bone, skin, and any excess fat. Stir the shredded meat back into the pot of beans.05
-
This is the most important step: tasting and seasoning. The beans have absorbed a lot of the salt, so they will almost certainly need more. Add another teaspoon of salt and the black pepper. Stir well and taste. Keep adding salt in small increments until the flavors really sing. The beans should taste savory, smoky, and perfectly seasoned. If the broth seems a bit thin, you can mash a small ladleful of beans against the side of the pot and stir them in—this will naturally thicken the liquid. Your Slow Cooker Pinto Beans are now ready to serve!06
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