Pinto Beans in Crock Pot
This easy and budget-friendly pinto bean recipe is made in the slow cooker and packed with flavor, protein, and fiber. No soaking required!
Equipment
- Slow Cooker
Ingredients
- 1 pound dried pinto beans
- 1 medium onion diced
- 3-4 cloves garlic minced
- 1 jalapeño diced (optional)
- 1 tablespoon bacon grease
- 1 ham hock or smoked turkey wing
- 7 cups water or broth
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 bay leaf
- salt and pepper to taste
Instructions
- Sort and rinse 1 pound of dried pinto beans, removing any stones or debris.
- Dice 1 medium onion, mince 3-4 garlic cloves, and chop 1 jalapeño (if using).
- Place beans in the bottom of a slow cooker.
- Add diced onion, minced garlic, jalapeño, 1 tablespoon bacon grease, 1 ham hock, 1 tablespoon chili powder, 2 teaspoons cumin, and 1 bay leaf.
- Pour 7 cups of water or broth over all ingredients, ensuring beans are covered by about 2 inches of liquid.
- Cover and cook on low for 7-8 hours or on high for 4-5 hours until beans are tender.
- Once beans are tender, add salt and pepper to taste.
- Optional: Remove 1 cup of beans, mash, and return to pot to thicken broth.
- If using ham hock, remove it, shred any meat, and return meat to the pot.
- Serve hot with desired garnishes such as cilantro, diced onions, or lime.
Notes
This dish is extremely flexible—omit meat for vegetarian, or switch up the spices and aromatics. Great for batch cooking and freezing.
