Slow-Cooker Pinto Beans

  • Author: Erin Collins


Slow-Cooker Mexican Pinto Beans! Easy to make and perfect for your Taco nights. These will be a family favorite recipe!


  • 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


  1. 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.
  2. 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!