Low Calorie Slow Cooker Pinto Beans

These Low Calorie Slow Cooker Pinto Beans are made with just a handful of simple ingredients and a slow cooker. You can enjoy tender and delicious pinto beans that are packed with flavor. Stovetop instructions included!

Jump to:

• Why You'll Love This Recipe
• Ingredients You'll Need
• Step-By-Step Instructions
• Turn Pinto Beans Into Refried Beans
• Expert Tips
• Variations
• Stovetop Pinto Beans
• Storing & Freezing
• Recipe FAQ's
• More Slow Cooker Recipes You'll Love
• Low Calorie Slow Cooker Pinto Beans
• #respond

Check out my Low Calorie Chicken Stock and my Low Calorie Chicken Stew for more delicious slow cooker recipes!

Low calorie slow cooker pinto beans are a staple in many kitchens, and this recipe is a great way to prepare them.

The slow-cooking method allows the beans to cook evenly and absorb the flavors of the seasonings, resulting in tender and delicious beans.

Why You'll Love This Recipe

• With just a few simple ingredients and a slow cooker, this recipe is a breeze to prepare.
• The combination of salt, black pepper, garlic powder, and onion powder in this recipe creates a delicious flavor.
• Pinto beans are an affordable ingredient that is widely available, making this recipe a great option for those on a tight budget.
• Pinto beans are a nutritious ingredient that is high in fiber, protein, and iron. This makes this recipe a great option for those looking to add more healthy ingredients to their diet.

Ingredients You'll Need

• Dry Pinto Beans: A nutritious ingredient that is high in fiber, protein, and iron.
• Water:
• Salt: Used to enhance the flavor.
• Black Pepper: It pairs well with the other seasonings and enhances the overall flavor of the dish.
• Garlic Powder: Adds depth and richness.
• Onion Powder: Adds a subtle sweetness and complements the other seasonings.

Step-By-Step Instructions

Step 1: Rinse the pinto beans and pick out any small stones or debris. Place the pinto beans in a large Crock Pot.

Step 2: Add the water, salt, black pepper, garlic powder, and onion powder to the Crock Pot. Stir to combine.

Step 3: Cover and cook on low heat for 8 hours, or until the beans are tender. Check the beans every hour or so to make sure there is enough liquid and to stir.

Step 4: Once the beans are tender, taste for seasoning and add more salt, pepper, garlic powder, or onion powder if needed. 

NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!

Turn Pinto Beans Into Refried Beans

1. Once the pinto beans are fully cooked, drain any excess liquid.
2. Use a potato masher or a fork to mash the pinto beans in the slow cooker. You can mash them as finely or as coarsely as you like, depending on your preference.
3. Add salt and pepper to taste, and any other seasonings you like, such as garlic powder, cumin, or chili powder. Stir the seasonings into the mashed beans until they are evenly distributed.

Expert Tips

• Before adding the beans to the slow cooker, make sure to rinse them thoroughly to remove any dirt or debris.
• Make sure to add enough water to the slow cooker so that the beans are fully covered. This will help to prevent the beans from burning and ensure even cooking.
• The slow-cooking method is key to tender and delicious pinto beans. Cook the beans on low heat for 6-8 hours or until they are tender and fully cooked.

Variations

• Spicy: For a spicy twist, add diced jalapeños or a can of diced green chilies to the slow cooker along with the beans and seasonings. You can also add chili powder or cumin for an extra kick of flavor.
• Mexican: Add diced tomatoes, cumin, chili powder, and cilantro to the low cooker along with the beans and seasonings.
• Herbed: Add chopped fresh cilantro, rosemary, thyme, and bay leaves to the slow cooker along with the beans and seasonings.

Stovetop Pinto Beans

1. Start by rinsing the dry pinto beans under cold water. Also, be sure to pick out any small stones or debris that may be present in the beans.
2. Soaking the beans overnight can help reduce cooking time and make them easier to digest. To soak the beans, place them in a large bowl and cover them with water. Allow them to soak for at least 6-8 hours or overnight. Drain and rinse the beans before cooking.
3. In a large, heavy-bottomed pot (such as a Dutch oven), combine the rinsed pinto beans, 7 cups of water, 2 teaspoons of salt, ¼ teaspoon of black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder.
4. Place the pot on the stovetop over high heat. Bring the mixture to a boil.
5. Once the beans come to a boil, reduce the heat to low to maintain a gentle simmer. Cover the pot with a lid but leave it slightly ajar to allow steam to escape.
6. Allow the beans to simmer for about 1.5 to 2 hours, or until they are tender. Be sure to check the beans occasionally and add more water if necessary to keep them submerged.
7. When the beans are tender, taste them to check for seasoning. Depending on your preference, you can add more salt, pepper, garlic powder, or onion powder to adjust the flavor to your liking.

Storing & Freezing

Storing: Once the pinto beans have cooled to room temperature, transfer them to an airtight container and refrigerate for up to 4-5 days. Reheat the beans in the microwave or on the stovetop before serving.

Freezing: Let the pinto beans cool to room temperature, then transfer them to a freezer-safe container or a freezer safe plastic bag. Freeze for up to 3 months. To defrost, place the container in the refrigerator overnight, or microwave the beans until they are fully thawed and heated through.

Note: Avoid freezing the pinto beans in their broth, as the broth may become watery when thawed. Instead, freeze the beans separately and add broth or water when reheating.

Recipe FAQ's

More Slow Cooker Recipes You'll Love

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