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. Bean burritos is one of my favorite ways to eat beans. Generally, they are great in Mexican recipes.
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.
What you’ll need to make this recipe.
- Dry pinto beans
- Black pepper
- Garlic powder
- Onion powder
- Salt and pepper
How to make Crockpot Pinto Beans
To make the crockpot beans, place the beans, water, salt, and black pepper into the crockpot and stir. Then, cover and cook on low for about 8 hours, until the beans are tender but not falling apart. Once beans are done cooking, use a slotted spoon to remove beans from crockpot. Then add the garlic powder, onion powder, and salt and pepper to taste and store gently.
After they are done cooking, they can be eaten as is, or mashed into refried beans. If making refried beans, take the amount of beans 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. As a result, a healthier refried beans dish.
How do I store cooked pinto beans?
Let the beans cool if they are still warm. Place the beans in an air tight container in the refrigerator for up to 4 days.
I’d love to hear your thoughts. Comment below or tag me on Instagram. And don’t forget to Pin it for later!
Calories per serving (1/2 cup): 99
This post may be sponsored or contain affiliate links, which means I may receive a small commission, at no cost to you, if you make a purchase through a link. See my full disclosure here.
Crockpot Pinto Beans Two Ways - Low-Calorie, Gluten-Free
- 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.
Be sure to follow me on social media so you never miss a post!
If you like Crockpot Pinto Beans, then you might also like: