Slow Cooker Spicy Pinto Beans are a great side or even a full meal with cornbread on the side!
Have you ever cooked dried beans in your slow cooker? This recipe for Slow Cooker Spicy Pinto Beans is a great recipe to start with! It’s a great side dish, but is hearty enough to serve as a main topped with cheese and tortillas on the side.
The beans must be presoaked, I like to presoak overnight. I included soaking overnight directions in the recipe card below, or you can do the quick soak method, you can get info how to do that here. I prefer soaking overnight right in the slow cooker, only because I hate to dirty an extra pot.
I cook these beans on high for 8 hours, I do this with many bean dishes and I never have a problem with them burning or drying out. Actually, they turn out very tender and creamy that way. If you are worried about cooking on high that long, these beans can be cooked on low for 10 hours instead. Either cooking temperature you choose, you must soak the beans.
When I was growing up my mom would make a giant stock pot of pinto beans every once in a while. She would buy a 5 pound bag of beans (no joke). We would watch TV and sort the beans a handful at a time, tossing any dirt clumps or rocks. Thankfully nowadays there isn’t near as many rocks and dirt clumps in the beans as there was when I was younger. I do not know why a family of 6 would need 5 pounds of pinto beans at a time, I don’t think we ever finished them. My recipe for Slow Cooker Spicy Pinto beans calls for 1 pound of beans, and there is plenty to serve 6 people.
Here is my YouTube Video about how to make these Slow Cooker Spicy Pinto Beans. You can follow me on YouTube, here.
- 1 lb. dried pinto beans soak these overnight, see below
- 32 oz. container chicken broth
- ½ cup finely diced white onion
- 1 jalapeno, sliced
- 1 tsp. chili powder
- ½ tsp. onion powder
- ½ tsp. garlic powder
- ¼ tsp. pepper
- 5- quart or larger
To soak the beans overnight, sort the beans, make sure there is no dirt clumps or rocks. Add the beans into the slow cooker insert. Cover with enough water to cover plus a few inches. Let them sit overnight, do not turn on the slow cooker yet.
In the morning drain the water off the beans. Add the remaining ingredients and stir. Cover and cook on HIGH for 8 hours or LOW for 10 hours. Do not open the lid while they cook, or they will not get tender.
When the cooking time is done, stir. Serve as a side or as a main dish with cheese and tortillas. Enjoy!
Note- I did not add salt to this recipe. The chicken broth I used had the perfect amount of saltiness. After the beans are done cooking and you feel like it needs more salt, add a couple dashes. Best to salt at the end.
Nutritional values are approximate. If you require a special diet, please use your own calculations. Values below are for 1/6 of the recipe.
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