Slow Cooker Pinto Beans Recipe

Imagine an effortless, hands-off meal that’s not only easy to prepare but also packed with flavor. Slow cooking pinto beans with ham will soon become your go-to comfort food, all starting with a simple bag of dried beans.

Making these slow-cooked pinto beans couldn't be simpler. By cooking them low and slow, you’ll end up with perfectly tender beans that require almost no effort. Save this recipe—you’re about to experience the best pinto beans ever.

Step-by-Step Guide for Cooking Pinto Beans in the Slow Cooker

Making Crock Pot pinto beans is simple—just toss all your ingredients into the slow cooker, set it to high, and let it cook for 5 to 6 hours.

Is Soaking Pinto Beans Necessary Before Slow Cooking?

Soaking pinto beans is the easiest way to prepare them, but it’s not required. This recipe recommends an eight-hour soak to ensure the beans cook in 5 to 6 hours.

If you skip soaking your beans, you’ll need to extend the cooking time. Without soaking, plan for 8 to 9 hours of slow cooking.

Recommended Slow Cooker Cooking Time for Pinto Beans

This recipe results in perfectly tender pinto beans that cook to perfection in just 5 to 6 hours on high. If you prefer to cook them on low, expect them to be ready in 8 to 10 hours.

How to Properly Store Slow Cooker Pinto Beans

To store your Crock Pot pinto beans, place them in an airtight container and refrigerate for up to four days. Reheat in the microwave or on the stovetop until hot.

Freezing Slow Cooker Pinto Beans

Once the pinto beans are fully cooled, transfer them into zip-top freezer bags and freeze flat for up to three months. To reheat, thaw overnight in the fridge and warm them in the microwave or on the stovetop.

Community Tips and Reviews from Dinogo

"This soup is simple to prepare and makes great use of leftover ham and hearty vegetables from the fridge. The cumin adds that earthy, south-of-the-border flavor you expect in beans," shares Jackdup.

"Absolutely delicious and super easy to make! Everyone in my family of five loved it, which is a rare occurrence," says jeighmy. "We enjoyed it as a bean soup and also used the beans in tortillas, rolled up like burritos with a bit of salt and pepper. So tasty! This recipe is definitely a keeper. No leftovers left!"

"These beans were fantastic! I cooked them on low for 10 hours and they turned out perfect. The only tweak I made was adding some cayenne pepper at the end for a little extra heat. I’ll definitely be making this again," says madeleine.

Contributed by Bailey Fink

Ingredients List

• 1 pound dried pinto beans

• 1 pound Black Forest ham, cubed

• 1 medium onion, chopped

• ¾ medium green bell pepper, diced

• 2 medium celery ribs, chopped

• 3 cloves garlic, chopped

• 1 tablespoon dried oregano, or to taste

• 1 tablespoon lard

• 1 teaspoon ground cumin, or to taste

• 2 large bay leaves

• 5 cups chicken broth, or as needed to cover

Instructions

Add the beans to a large bowl and cover them with water. Let them soak for 8 hours or overnight, then drain.

Prepare all the ingredients.

Add the soaked pinto beans to your slow cooker. Then, mix in the ham, onion, bell pepper, celery, garlic, oregano, lard, cumin, and bay leaves. Pour enough chicken broth over the mixture to fully cover the ingredients.

Pour in enough chicken broth to ensure all ingredients are submerged.

Cook on high heat for 5 to 6 hours, or until the beans are tender and fully cooked.

Nutritional Information (per serving)