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
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 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
- 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
- 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.
- 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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