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Slow Cooker Pinto Beans on a spoon.
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Slow Cooker Pinto Beans

A classic Mexican dish that melds flavors beautifully over time and is perfect for a convenient and satisfying meal on busy days.
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Main Course
Cuisine: Mexican
Keyword: comfort food, crockpot, easy, slow cooker, winter
Servings: 8 people
Author: Marissa Stevens

Ingredients

To Soak Pinto Beans Overnight

  • 1 pound dried pinto beans picked over for stones and dirt
  • 1 tablespoon fine sea salt
  • 6 cups water

For Cooking Pinto Beans in Slow Cooker

  • 2 tablespoons olive oil
  • 1 small onion finely chopped
  • 4 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon chipotle chile powder
  • 2 teaspoons dried oregano ideally Mexican oregano
  • 2 small bay leaves
  • 1/2 teaspoon fine sea salt
  • 4 cups water

Instructions

  • The night before you plan to cook the beans, add dry pinto beans, 1 tablespoon fine sea salt and 6 cups water to the bowl of a slow cooker. Stir to combine; let soak overnight (At least 4 hours and up to 12 hours). In the morning, drain and rinse beans and return to slow cooker.
  • Heat olive oil in a large skillet over medium heat; add onion, cook and stir 3 to 4 minutes until starting to soften. Add garlic; cook and stir until fragrant, about 30 seconds more. Transfer to soaked, rinsed and drained beans in slow cooker. Add cumin, coriander, chipotle chile powder, oregano, bay leaves, 1/2 teaspoon fine sea salt and fresh water; stir to combine.
  • Cook on high for 3 to 5 hours (size and age of beans determines cooking time). After 3 hours on high, check beans for doneness every 15 to 30 minutes until they are tender. Remove and discard bay leaves. Serve beans with or without liquid. (recipe note #2)

Notes

  1. Note that time calculation does not include overnight soaking time.
  2. Allow leftover beans to cool in slow cooker for the best texture and flavor; transfer beans along with cooking liquid to an airtight container and store in the refrigerator for up to 1 week or freeze for up to 3 months. 

Nutrition

Calories: 236kcal | Carbohydrates: 37g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 316mg | Potassium: 824mg | Fiber: 9g | Sugar: 2g | Vitamin A: 51IU | Vitamin C: 5mg | Calcium: 90mg | Iron: 3mg

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