Easy Slow Cooked, Crock Pot Pinto Beans!
These pinto beans really require very little effort, so it’s good for people low on spoons! It does require some planning because the beans need to be soaked overnight, though.
- 1 lb of dried pinto beans
- 4 cups of water
- ¼ tsp dried oregano*
- 1 tsp of chili powder*
- 1 tsp of paprika*
- 1 tsp of garlic powder*
- 1 tsp of onion powder*
- OR prepared pinto bean seasoning, about a tablespoon
- salt and pepper to taste
*These can be adjusted to your taste! I just eyeball my seasonings when I make it, so there’s no real wrong way to season the beans.
- Sliced onion
- Cooked bacon
- Bay leaf
- Chicken bouillon cube OR vegetable bouillon for substitute
- The night before, rinse the beans with water. Pick out any rocks if you find any. Put the beans in a large bowl with PLENTY of water. The water level should be at a minimum of 1" above the beans. Cover the bowl. You can let the bowl sit on the kitchen counter or in the fridge. Soak overnight. 8 hours is best.
- The next day, drain the beans of ALL liquid. If you used the crock pot insert to soak the beans in, rinse it out.
- Put the beans in the crock pot, along with the 4 cups of water and your seasonings and bouillon cube. You can also add sliced onion if you have some onion on hand that you’d like to get rid of. Some bacon would be nice in it too, but I don’t usually keep bacon on hand and it turns out just as fine and flavorful without it.
- Set the crockpot on high and cook for 7-9 hours. The beans should be fork tender!
The broth the beans make while they cook is really delicious and flavorful. This makes a whole lot and requires very little effort. Additionally you can drain the cooked pinto beans of their liquid, put them in a pan with some butter/margarine/butter substitute and mash them up for homemade refried beans!