Slow Cooker Pinto Beans
Once you’ve made these easy slow cooker pinto beans, you’ll want to leave the canned version on the shelf! Try this inexpensive and satisfying recipe that’s sure to become a menu staple.
Servings 12
Calories 133kcal
Ingredients
- 1 pound dried pinto beans
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
Instructions
- Add pinto beans to slow cooker and cover with water to at least and inch above top of beans. Cover but do not turn on slow cooker. Let soak for 8-12 hours
- Drain water and add new water plus seasonings
- Cover and cook on low for 8-10 hours until beans reach desired tenderness
- Drain well and add additional seasonings to taste if desired
- Allow to cool completely before portioning and adding to containers or bags for storage
Notes
- Substitutions or Additions - Even though this recipe uses pinto beans, the process works for any kind of beans. Try black beans and Great Northern white beans for additional nutritional benefits. Add diced jalapeño for some extra heat and adjust seasonings as desired.
- Best Way To Store Leftovers - Store in the fridge for up to 3 days and in the freezer for up to 2 months. When freezing, portion 1 2/3 cups of cooked beans into containers to equal 1 15 oz can of beans.
- Best Way To Reheat Leftovers - Pour into a saucepan on the stove and heat over medium. If frozen, place in the refrigerator to thaw up to 24 hours before reheating or allow thawing time at room temperature.
- To thicken the beans, you can drain some of the water, and slightly mash the beans in the slow cooker. You could also whisk up a couple of tablespoons of cornstarch and water and mix until you reach the desired thickness.
Nutrition
Calories: 133kcal | Carbohydrates: 24g | Protein: 8g | Sodium: 198mg | Potassium: 532mg | Fiber: 5g | Vitamin C: 2.4mg | Calcium: 44mg | Iron: 2mg