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!
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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
- Once the pinto beans are fully cooked, drain any excess liquid.
- 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.
- 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
- 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.
- 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.
- 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.
- Place the pot on the stovetop over high heat. Bring the mixture to a boil.
- 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.
- 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.
- 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
You should add enough water to the slow cooker so that the beans are fully covered. A general rule of thumb is to add 4 cups of water for every 1 cup of dry pinto beans.
Yes, you can add other vegetables to the slow cooker along with the pinto beans. Diced carrots, celery, onions, and bell peppers are all good options.
If the pinto beans are too hard, continue cooking them on low heat for an additional hour or two. You can also add a bit more water to the slow cooker to help soften the beans.
More Slow Cooker Recipes You'll Love
Low Calorie Slow Cooker Pinto Beans
Special Equipment
Ingredients
- 1 pound dry pinto beans
- 7 cups water
- 2 teaspoons salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt and pepper to taste
Instructions
- Rinse the pinto beans and pick out any small stones or debris. Place the pinto beans in a large Crock Pot.
- Add the water, salt, black pepper, garlic powder, and onion powder to the Crock Pot. Stir to combine.
- 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.
- Once the beans are tender, taste for seasoning and add more salt, pepper, garlic powder, or onion powder if needed.
Notes
- Before adding the beans to the crock pot, make sure to rinse them thoroughly to remove any dirt or debris.
- Make sure to add enough water to the Crock Pot 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.
- 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.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Mimi
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!
Maman de sara
Your recipe is very easy and healthy. I can’t wait to try it!
Renu
Love this Low fat version of pinto beans and that too in a crock pot . A wonderful and a hassle free meal idea.
katie
I never thought about making a big batch of beans in my slow cooker, what a great idea!
Katie xoxo
Jacqueline Debono
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!
Jere Cassidy
I've had little success in cooking dried beans. Thanks for this share to use the crock pot, Plus your beans look delicious.
Tynia
I really do love pinto beans for burritos or just to eat with white rice. I like that these are low calories too!
Lydia Smith
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.
Jenni LeBaron
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!
Kelly Anthony
How easy are these crockpot pinto beans! I'm excited to try your quick and easy recipe.
Stine Mari
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!
Ramona
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.
Debbie
I love your low calorie version of this classic dish. Also cooking them in the crock pot is genius!!