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Crock pot pinto beans is an easy and healthy way to cook pinto beans in the crock pot. Leave beans whole or make refried beans with two ways to make these crock pot beans.
There are several different techniques to cooking dried beans, including soaking them overnight. These crock pot pinto beans are a perfect addition to a family dinner.
Cooking beans in the crock pot eliminates the extra step of having to soak them overnight, which makes them nearly maintenance free to cook this way.
What are pinto beans?
They are a small dried legume. Pinto beans are called frijol pinto in Spanish, which translates to “speckled beans.” Beans are also popular in Mexican-style dishes and are a great substitute for meat.
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
What you’ll need to make this recipe.
- Dry pinto beans
- 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 crock pot and stir.
2 – Cover and cook on low for about 8 hours, until the beans are tender but not falling apart.
3 – When the beans are done cooking, use a slotted spoon to remove beans from crock pot.
4 – 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 crock pot 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?
Place the cooled beans in an airtight container in the refrigerator for up to 4 days.
Calories per serving (1/2 cup): 99
- 1 pound dry pinto beans
- 7 cups water
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt and pepper, to taste
- Place the beans, water, salt, and black pepper into the slow cooker and stir.
- 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.
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Amount Per Serving: Calories: 99Saturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 450mgCarbohydrates: 22gFiber: 5gSugar: 1gProtein: 8g
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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