About Pinto Beans

Pinto beans range in color from light tan to dark brown.

They’re called “pinto” because they look like they’ve been splattered with paint (pinto comes from the Spanish word paint).

They’re members of the legume family, meaning they grow in pods. They are related to other veggies like peas, peanuts, and even clovers.

Why are pinto beans so popular? Here are a few reasons:

Inexpensive: Dry beans are one of the most inexpensive foods you can buy. They have protein and fiber, so they’re great for making meatless meals. They really give quite a bang for your buck! To save even more money, you can buy them in bulk.

Long shelf life: Dry pinto beans (and any other dry beans for that matter), stay fresh for many months, and sometimes up to a year or more. You can continue to use them until they begin to sprout. To avoid this from happening, keep them in a dark, dry location.

looking down on bowl of cooked pinto beans

Sorting dry beans

Before you can make slow-cooker pinto beans, you need to sort them. Sorting dry beans just means that you look through them for any debris or pebbles that may be in the package with them.

Place the beans onto a plate to sort through them.

Remove and discard any foreign objects.

Place the beans into a strainer and rinse them under cold water to remove any dirt.

soaking dry pinto beans in a large steel pot

Soaking pinto beans

Next, place the beans into a large mixing bowl or pot. Cover with cold tap water and allow them to soak overnight.

Soaking pinto beans is important because it helps to break down some of the complex carbs that cause excess gas. It also removes some of the phytic acid, which can keep you from absorbing the iron.

Probably the most important reason for soaking pinto beans is to reduce the cooking time. Soaking them in water for several hours first softens them. If you cook them without soaking first, they will need to cook at least twice as long.

How to make slow-cooker pinto beans

After sorting and soaking the beans, drain them and rinse them thoroughly. Add them into the slow cooker with the rest of the ingredients, which are:

Chicken Stock or vegetable stock

Onion – White, yellow, and red onion are all great choices.

Jalapeno – For less heat, you can use banana peppers, or leave the peppers out entirely.

Worcestershire Sauce

Garlic

Cumin

Chili Powder

Salt

Black Pepper

Stir everything to combine. Then, cook the beans with the lid on, at low power for 6-8 hours.

After cooking, remove the onion and jalapeno, season the slow-cooker pinto beans to taste, and enjoy!

close up shot of cooked pinto beans in white bowl

Uses for pinto beans

While slow-cooker pinto beans are delicious on their own, they’re also super versatile! Give them a try in these different ways:

For any easy meal, fry some bacon or chorizo in a pan, drain the grease, and mash some of the beans with them. Serve with Gluten-Free Corn Muffins.

Add sliced jalapeno, chopped bacon, diced tomatoes, and cilantro for some authentic tasting Mexican charro beans.

Use them instead of kidney beans in my Skillet Southwest Chicken and Quinoa for even more Mexican flavor.

Drain and mash them, then mix with some guacamole for an amazing dip.

Slow-Cooker Pinto Beans

About Pinto Beans

Sorting dry beans

Soaking pinto beans

How to make slow-cooker pinto beans