Slow Cooker Pinto Beans Recipe

Pinto beans are a traditional southern side dish for a southern style dinner party, church socials, or potluck parties.

This classic recipe makes good use of dried beans, pantry staples, and simple spices. It can serve as a main course for vegetarians and vegans, or as a side dish for everyone else!

It’s easy, it’s make-ahead, and it’s budget friendly! What could be better?!

Ingredient Notes

• Pinto beans. Use dry pinto beans for this recipe.
• Rotel diced tomatoes & green chilies. This is brand specific as it has a unique flavor and the size of the can is right.
• Onion. I use yellow onions and dice them for this dish. You can also use white or sweet onions. 

Additions & Variations

This recipe is easy to customize in various ways.

• Try it with other dried beans such as black beans, black eyed peas, or white beans.
• For more flavor add meats like smoked ham, ham hock, or bacon.
• Substitute all or part of the water for vegetable broth or chicken broth for more rich flavor. You can also drop in a bouillon cube. 
• Add additional herbs or seasonings like bay leaves, oregano, thyme or parsley. Add a pinch of cayenne for some heat. It’s really easy to change it up!
• You can add diced celery too. Just use 2 stalks and add it in with the rest of the ingredients.

How to Make It

1. Soak pinto beans overnight. To prepare the beans, put them in a stockpot or a Dutch oven and fill the pot with enough water to cover the beans by 2 inches. After 8 to 12 hours, drain and rinse the beans.
2. In the morning, put all the ingredients into a slow cooker and cook on low for 6-7 hours. If you want to cook on high, the cook time will be about 4 hours.

Alternate Stove Top Method

​​​​​​​You can also cook pinto beans on the stove top.

1. Place beans in a stock pot or dutch oven and add water to cover 2 inches above the beans. Bring to a boil and let cook for 1 minute. Cover and remove from heat, and let stand for 1 hour, then drain.
2. Bring beans and 8 cups of water to a boil. Cover and reduce heat to a simmer for 1 hour.
3. Add onion, bell pepper, and spices and simmer for 30 minutes.
4. Add tomatoes and simmer for another 30 minutes.

Helpful Tips

• If you’re short on time, follow the instructions for the stove top cooking method, above.
• Before cooking the beans lookout for rocks and dirt and remove them.
• If you prefer soft beans, then simmer for a longer time; however, if you prefer beans with some bite, then cook them until firm.

Storage

Put them in an airtight container and refrigerate them for up to four days. You can reheat them in the microwave or on the stove when you’re ready.

To freeze them, put them in an airtight container such as a large Ziplock freezer bag, for up to three months. Thaw them in the fridge overnight before reheating them in the microwave or on the stove.

Serving Suggestions

For a true Southern experience, serve these delicious pinto beans with fried chicken or fish, cornbread casserole, and cooked greens. Alternatively, serve with pork loin or pork chops, or pulled pork and coleslaw. 

You can make them into a vegetarian meal by serving them over rice, or riced cauliflower for a healthier option. Or you can pair them with cornbread for a classic Southern combo.

I like to spice them up with a dash or two of hot sauce (Texas Pete) or top them with chopped onion or Chow Chow (southern relish).

More Slow Cooker Recipes

If you like these easy slow cooker pinto beans, I hope you’ll try these other crock pot dishes.

• Slow cooker beef tips with mushrooms & onions
• Slow cooker bbq beef sandwiches
• Best crock pot spaghetti meat sauce
• Slow cooker vegetable beef soup
• Easy southwestern chili