Crockpot pinto beans is an easy and healthy way to cook pinto beans in the crockpot. Leave beans whole or make refried beans with two ways to make these crockpot beans.
My favorite way to cook dried beans is in the crockpot because it is less time consuming. There are several different techniques to cooking dried beans, including soaking them overnight. I find that cooking them in the crockpot eliminates the extra step of having to soak them overnight, and they are nearly maintenance free to cook this way.
Beans can be used in so many different ways. They are a great substitute for meat if you are looking to make a meatless meal.
What are pinto beans?
They are a small dried legume. In Spanish, they are called frijol pinto, literally “speckled beans.” They are the perfect replacement for meat in meatless dishes, and are also popular in Mexican-style dishes. A nutrient-dense legume, the pinto bean contains many essential nutrients. It is a good source of protein, phosphorus and manganese, and very high in dietary fiber and folate.
Why you’ll love this recipe
- Slow cooker does most of the work
- No need to presoak the beans
- Perfect for meatless meals
Ingredients
What you’ll need to make this recipe.
- Dry pinto beans
- Water
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Salt and pepper
How to make this recipe
1 – Place the beans, water, salt, and black pepper into the crockpot and stir.
2 – Cover and cook on low for about 8 hours, until the beans are tender but not falling apart.
3 – Once beans are done cooking, use a slotted spoon to remove beans from crockpot.
4 – Add the garlic powder, onion powder, and salt and pepper, to taste. Stir gently.
After the pinto beans are done cooking, they can be eaten as is, or mashed into refried beans.
If making refried beans, take the amount of beans you want to mash and place in a large bowl. As you mash the beans with a fork or potato masher, add a little of the water from the crockpot to the beans, adding water slowly to get the consistency you like.
They are seasoned without any added fats for healthier refried beans.
How do I store cooked pinto beans?
Let the beans cool if they are still warm. Place the cooled beans in an airtight container in the refrigerator for up to 4 days.
Calories per serving (1/2 cup): 99
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Crockpot Pinto Beans Two Ways
Ingredients
- 1 lb dry pinto beans
- 7 cups water
- 2 tsp salt
- 1/4 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt and pepper, to taste
Instructions
- Place the beans, water, salt, and black pepper into the slow cooker and stir.Â
- Cover and cook on low for about 8 hours, until the beans are tender but not falling apart.
- Use a slotted spoon to remove beans from crockpot. Then add the garlic powder, onion powder, and salt and pepper to taste. Stir gently.
- If making refried beans, take the amount of beans you want to mash and place in a large bowl. As you mash the beans with a fork or potato masher, add a little of the water from the crockpot to the beans, adding water slowly to get the consistency you like.
Notes
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
Other slow cooker recipes you’ll love
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I love your low calorie version of this classic dish. Also cooking them in the crock pot is genius!!
Thanks so much! 🙂
Beans always get 5 stars from me, what a great recipe! I used to soak the beans like you say over night but lately I cook them straight away after rinsing them in my pressure cooker, The time slashes considerably.
I love when I can cook a delicious meal in less time. 🙂
I love beans, they are incredibly versatile and can sub meat in many cases. I love these two ways, especially the refried beans – so delicious!
Beans make a great meat substitute. I hope you enjoy!
How easy are these crockpot pinto beans! I’m excited to try your quick and easy recipe.
Thank you. I hope you enjoy!
I love a good pot of beans because they are so versatile and can really help stretch a grocery budget in a super filling way. I love that I can just throw these in the crockpot and be on my way to a fantastic dinner!
Me too! I also love how affordable beans are.
I’m not a fan of beans but oh my, it looks like a new kind of beans and I’ve been cheated all my life. Plus, it’s pretentious yet low has low calorie. I’m rethinking my #nobeans stance.
I hope you give them a try. 🙂
I really do love pinto beans for burritos or just to eat with white rice. I like that these are low calories too!
Thanks! I hope you like them.
I’ve had little success in cooking dried beans. Thanks for this share to use the crock pot, Plus your beans look delicious.
Thanks! I hope you like cooking them this way.
I love the idea of cooking these beans and then using some for refried beans and the rest for another dish! Cook once eat twice is my motto!
For sure! Makes dinner time so much easier.
I never thought about making a big batch of beans in my slow cooker, what a great idea!
Katie xoxo
Thanks! It really is a simple way to make them.
Love this Low fat version of pinto beans and that too in a crock pot . A wonderful and a hassle free meal idea.
Thanks! I love how simple they are to make.
Your recipe is very easy and healthy. I can’t wait to try it!
Thank you. I hope you enjoy!
I love experimenting with beans. There are so many different things you can do with them. Can’t wait to try your vision!
Thanks so much. I hope you enjoy them.
It is officially time to shine – we are having a beans party-competition coming up, and with this recipe I have no doubts I am going to win!
Yay! I hope you won. 😉