Slow Cooker Pinto Beans

Create a comforting, budget-friendly meal with this Slow Cooker Pinto Beans recipe, featuring tender, flavor-packed beans slow-simmered to perfection. Made with simple yet aromatic ingredients like onion, garlic, cumin, and paprika, this recipe is perfect for busy days when you need an easy, hands-off dish. The overnight soaking method ensures even cooking, while the slow cooker delivers melt-in-your-mouth beans infused with rich, earthy flavors. Top with fresh cilantro for a burst of color and freshness, and serve as a hearty side, taco filling, or standalone main. With just 10 minutes of prep time and all-day cooking, these slow cooker pinto beans are an effortless addition to your weekly meal routine. Perfect for meal prep, vegetarian menus, or as a wholesome pairing with your favorite comforts, this recipe is sure to please.

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:480 mins

Total Time:490 mins

Servings: 6

Ingredients

• 2 cups dried pinto beans
• 6 cups water
• 1 medium onion, diced
• 3 pieces garlic cloves, minced
• 1 piece bay leaf
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon olive oil
• 2 tablespoons optional: chopped cilantro, for garnish

Directions

Step 1

Rinse the dried pinto beans thoroughly under cold water and sort through them to remove any debris or broken pieces.

Step 2

In a large bowl, add the rinsed beans and cover them with water until submerged by about 2-3 inches. Let the beans soak overnight for at least 8 hours, then drain and rinse again. If skipping the soaking step, increase cook time by 1-2 hours.

Step 3

In the base of your slow cooker, add the soaked and rinsed beans.

Step 4

Add the diced onion, minced garlic, bay leaf, ground cumin, paprika, salt, black pepper, and olive oil to the slow cooker.

Step 5

Pour 6 cups of water into the slow cooker, ensuring the beans are fully submerged.

Step 6

Stir gently to combine the ingredients, then cover with the lid.

Step 7

Set the slow cooker to low heat and cook for 8 hours, or until the beans are tender and cooked through. Stir occasionally if you're home to ensure even cooking.

Step 8

Once the beans are cooked, taste and adjust the seasoning with additional salt and pepper if needed.

Step 9

Remove and discard the bay leaf. Serve the beans warm, optionally garnished with fresh chopped cilantro.

Step 10

Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Nutrition Facts

Serving size	(1936.5g)

Amount per serving	% Daily Value*
Calories	711.0

Total Fat 17.3g	0%
Saturated Fat 2.8g	0%
Polyunsaturated Fat 2.2g
Cholesterol 0mg	0%
Sodium 3250.5mg	0%
Total Carbohydrate 109.8g	0%
Dietary Fiber 35.6g	0%
Total Sugars 5.8g
Protein 34.9g	0%

Vitamin D 0IU	0%
Calcium 325.3mg	0%
Iron 10.4mg	0%
Potassium 1860.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.2%

Protein: 19.0%

Carbs: 59.8%