Slow Cooker Pinto Beans
These slow cooker pinto beans are easy, budget-friendly, and full of rich flavor. Learn how to make tender, plant-based beans perfect for meal prep, tacos, and more.
Servings: 10 servings
Calories: 150kcal
Ingredients
- 2 cups dried pinto beans
- 3 cups water
- 4 cups low-sodium vegetable broth
- 1 cup diced onion
- 1 jalapeno, cored, seeded, and finely diced
- 1.5 teaspoons sea salt
- 3 cloves garlic
- 2 bay leaves
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/4 teaspoon cayenne (optional for spice)
Instructions
- Place the dry pinto beans in a large bowl or pot and cover them completely with water. Stir in 2 tablespoons of baking soda and let them soak overnight. This helps soften the beans, allowing them to cook more evenly and giving them a creamier texture.Instant Pot instructions below.
- Once beans are ready to cook, place them in a large colander and thoroughly rinse them. Transfer the rinsed beans to a 6-quart or larger slow cooker.
- Heat a small amount of the vegetable broth in a skillet over medium-high heat. Once the broth is hot, add the onion and jalapeno. Sauté for 2 minutes, then add the garlic and let it simmer for about one minute until fragrant.
- Transfer mixture to a slow cooker. Add the bay leaves, cumin, oregano, cayenne, and salt. Pour the remaining vegetable broth over the top.
- Cover and cook on HIGH for 8-10 hours or overnight until the beans are tender. Discard the bay leaves.
- Allow the beans to cool slightly before serving. Enjoy them right away, and be sure to save some for later—they store beautifully! You’ll find simple storage and reheating instructions below to help you make the most of every batch.
Video
Notes
Helpful Tip: Step-by-step photos are included above to guide you through the recipe and make it easier to follow. Storage instructions and FAQ are also available in the article about this recipe.
Instant Pot Instructions:
You can easily make this same slow cooker pinto beans recipe in the Instant Pot—just with a much shorter cook time! No need to soak the beans. Start by using the sauté function to build flavor first. Add a small amount of vegetable broth, then sauté the diced onion and jalapeño for a couple of minutes until the onion begins to brown. Stir in the garlic and let it cook for about one minute until fragrant.
Next, add the rinsed pinto beans, bay leaves, cumin, oregano, cayenne, salt, and the remaining vegetable broth. Secure the lid and cook on high pressure—about 8–10 minutes for soaked beans or 25–30 minutes for unsoaked beans.
Once the cooking time is up, allow for a natural pressure release for the best texture. Remove the bay leaves, give everything a good stir, and they’re ready to serve. It’s the same delicious flavor, just made a whole lot faster!
Do You Have to Soak Pinto Beans First?
No, you don’t have to soak pinto beans before cooking them in your slow cooker—but it definitely helps! Soaking beans overnight can make them cook more evenly and may help create a softer, creamier texture. It can also make them a little easier to digest for some people.
That said, if you forget to soak them or just don’t have the time, you can still cook dry pinto beans right in the slow cooker. They may take a bit longer to become tender, but they’ll still turn out delicious. So think of soaking as a helpful step—not a dealbreaker!
Nutrition
Serving: 0.5cup | Calories: 150kcal | Carbohydrates: 28g | Protein: 9g | Fat: 1g | Sodium: 358mg | Fiber: 7g | Sugar: 2g