Transform a cheap bag of pinto beans into a pot of spicy delight by adding jalapenos! These Slow Cooker Pinto Beans can be a side or even a main meal if you top with cheese and have cornbread on the side.

Pinto beans are meant to be slow-cooked! We love to make these crockpot pinto beans or even slow cooker refried beans!

Have you ever cooked dried beans in your crockpot? This recipe for Mexican pinto beans is a great recipe to start with only takes a few ingredients. Homemade beans taste much different than canned beans, and you won’t believe how easy it is!

It’s a great side dish, though it is hearty enough to serve as a main topped with cheese and tortillas or cornbread on the side.

Recipe Ingredients

• Pinto beans – No need to presoak. Cooking the dried beans on high will tenderize them just fine.
• Chicken broth – It seems like a strange ingredient but adds flavor and saltiness to the beans. You can of course use vegetable broth if you want your beans to be vegan.
• Onion – Sweet yellow onion is best.
• Jalapenos – One or two depending on how spicy you want the beans. I alway go with two myself.
• Spices – Chili, onion, and garlic powder are important flavors in this pinto bean recipe.

Step-by-Step Directions

Step One – Go through the beans quickly to ensure no rocks or dirt clumps. Rinse and drain them if you desire. Add pinto beans along with everything else to the slow cooker.

Step Two – Cook pinto beans on HIGH for 6-7 hours. Yes, this seems like a long time to cook on high, but cooking the beans in plenty of liquid like this recipe does just fine. The long cook time will make for tender beans.

How do I make creamy pinto beans?

• The slow cooker doesn’t simmer hard enough to break down the beans to make them creamy.
• To make crockpot pinto beans have a creamy sauce, take a potato masher and mash about 1/4 of the beans at the end of the cooking time.
• Or you can take a scoop out and put it in a shallow bowl. Mash with a fork and add back to the slow cooker.

Can I add meat to this recipe?

You can add protein to this dish. Add one of these meats at the beginning of the cooking time. You may not need to add any extra salt to this recipe if meat is added.

• Cooked bacon – cook, drain, and crumble the bacon, though you can add some bacon grease for more flavor. Uncooked bacon is not flavorful in the slow cooker; it needs to be browned to get the caramelized flavor.
• Ham hock – add one smoked ham hock at the beginning of cooking.
• Diced ham – two cups of ham will work well in this recipe. You can use leftover ham if you have it.
• Smoked meats– you can add diced smoked brisket or smoked turkey for a beautiful twist.

What to serve with this recipe

• Toppings – These beans are great alone but can be even better topped with cheddar cheese, avocado, cilantro, diced onions and a squeeze of lime juice.
• Tortillas – Skillet warmed flour tortillas are a classic side for Mexican pinto beans. You can dip your tortillas in the beans or make yourself a small burrito.
• Cornbread – Make a large pan of cornbread to go with the beans, or make mini muffin cornbreads. If you don’t have time to make cornbread, many stores have small pans of cornbread in their bakeries. If you have an extra slow cooker make up a batch of Slow Cooker Cornbread.
• Rice – Spanish rice or plain ole steamed white rice is great with these pinto beans, serve on the side or pour your beans over the rice.

Recipe FAQs

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