It may seem like a strange go-to, but slow-cooker pinto beans are one of my favorite meals!
My parents made pinto beans a lot growing up. We would eat them with potatoes and pan-fried ham. These days, I like them with roasted sweet potatoes or brown rice on the side, plus a big green salad for a full meal. I also love these inside burritos (these tortillas are amazing!) or as a side to tacos/enchiladas. However you serve them, these beans comforting, full of flavor, and really easy to make!
Sometimes you hear that eating gluten-free is expensive. Focusing on naturally gluten-free whole foods is a great way to save money on a gluten-free diet. Pinto beans and other legumes are really inexpensive and can be totally delicious!
I know there is a lot of buzz about legumes these days, and whether they are actually good for you. As always, I believe everyone’s body is different and there are many different paths to find health through food. I think changing your diet to a more whole-food based approach (whether that be paleo, vegan, vegetarian, etc.) is a reason to be proud. The conclusion that I’ve come to about legumes is that when they are soaked and cooked for the proper amount of time, I have no problem with them. There is also an overwhelming amount of research backing the health benefits of legumes.
I eat gluten-free because I have celiac disease. I eat mostly dairy-free because I also have a slight dairy-intolerance. I eat a whole-food based diet because I feel much healthier when I do. Other than that I don’t “label” myself or the way I eat. I eat vegetables, fruits, meat, gluten-free grains, and legumes because it is a sustainable way for me to maintain a healthy lifestyle in the long run. And I love food to much to eliminate entire food groups if I don’t have too!
Slow-Cooker Pinto Beans
Print Recipe
Pin RecipeIngredients
- 1 pound pinto beans, rinsed and picked over
- 1 quart chicken stock
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 onion, left whole
- 1/2 jalapeno, left whole
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
Instructions
- The night before, place the pinto beans in a bowl and cover with water. The water should be a few inches above the beans as they will absorb water.
- The next day, drain and rinse the pinto beans. Add the remaining ingredients to the slow-cooker and stir to combine. Cook on low for 6-8 hours. Remove the onion and jalapeno halves and season to taste before serving. Enjoy!
Recipe inspired by The Apron Gal
Have you tried making dried black beans this way? I was thinking the black beans from your previous post might be good prepared this way….
I haven’t tried my pinto bean recipe with black beans but I think it would work great! Let me know if you try it 🙂
So tasty and so easy! I made a really big batch and froze half. Yum!
Making these bean again tonight. We love how the beans come out and taste. I plan on freezing extra to use next week in recipes. Thank you for sharing your recipe!
Super yummy and super easy! Thank you so much for this easy recipe!!!
So glad you liked it!
do you make your own worctechire sauce ?
No! I use Lea and Perrins worcestershire sauce which is gluten-free.
Hi Erin! I was wondering if there is any specific brand of beans you use?
★★★★★
No specific brand! Usually just what my local grocery store carries.
Can this recipe be made in the Instant Pot using the pressure cooker function? When I prepared this recipe in the slow cooker they beans weren’t fully cooked but the flavor was awesome. (I’m sure it was user error). The pressure cooker method seems full proof.