Budget-Friendly Slow Cooker Pinto Beans
I love it when I can simply set up ingredients, with minimal work on my part, and then just walk away to do all the other stuff that needs to get done while the meal practically prepares itself. If that sounds like a worthwhile consideration for you, then try these budget-friendly slow cooker pinto beans.
Bean Considerations
There are a few reasons why beans are an easy go-to when planning meals for a busy family, including:
- high in fiber and a slow-low carbohydrate to help keep you satiated longer
- high in amino acids, B vitamins, magnesium, and potassium
- budget-friendly
- lots of variety and combination options
- can support digestion and feed beneficial bacteria
- freezer-friendly
Beans can be problematic for some however, and are excluded from certain diets including low FODMAP, Autoimmune Paleo and Paleo, and anti-Candida.
Concerns often tie to the presence of lectins, so smart soaking and then cooking beans can diminish the problems caused by these.
The fact that you are choosing to start with dry beans allows you more control of your beans and any additional ingredients and preparation. Can I make a few suggestions to also support your enjoyment and health benefits:
- choose dry beans (preferably organic) from a source with a quick turnover for a better chance of getting the freshest beans
- store in a sealed container in a dry, cool area and use within a few months
- soak for 8-24 hours and replace soaking water with fresh water before cooking to diminish gas-producing sugars
Time to Soak
To minimize the number of dishes I’ll be cleaning, I usually measure my dry beans straight into my slow cooker, this 6.5 quart Crock Pot, but you could just as easily use a big bowl and transfer to your slow cooker later.
Either way, I next sort out any broken beans, loose bean skins, and the random mini-dirt clod that might show up.
After going through 2-3 good bean rinses, being sure to use a good strainer to catch escaping beans as I dump out the dirty water, I then add plenty of clean water to cover the beans even as they expand during the soak.
I usually like to keep this as simple as possible since it’s one of those recipes that I just set-up and walk away from.
For this reason, I’m usually starting the soaking time before heading to bed by just placing my ceramic slow cooker bowl with freshly rinsed beans into the slow cooker base, adding my soaking water, then just putting the lid on and walking away.
Time to Cook
Since I want this recipe to cook at least 8 hours, by morning time, I’m replacing my soaking water with fresh water, and adding my chosen seasonings and ingredients to my now soaked and plumped beans.
In our household, we usually add turmeric (already added in the picture above), onion, and sometimes green pepper and garlic for cooking.
A flavorful family recipe that everybody loves!
- 3 Cups Pinto Beans (Dry)
- 20-24 Cups Water (Pure)
- 1 Onion (Stemmed, peeled, and diced)
- 1 Tablespoon Cumin (Ground)
- 3 Tablespoons Salt (Unprocessed)
- 1 Tablespoon Pepper
- 1/2 Tablespoon Turmeric (Ground)
- 1 Green Bell Pepper (Stem, seeds, and white flesh removed; diced)
- 2 Cloves Garlic (Stemmed, peeled, and minced)
- 1 15 oz Can Diced Tomatoes
- 1/4 Cup Cilantro (Fresh; stemmed and chopped)
-
Measure beans into your slow cooker and remove any broken beans or dirt particles.
-
Rinse well, then add approximately 12 cups of water to immerse the beans completely and allow room for expansion while remaining underwater. Cover and set aside for 8+ hours.
-
Drain off soaking water and replace with fresh water.
-
Cook on low for 8+ hours.
-
Add remaining ingredients and seasoning, including any optional ingredients you've chosen.
-
Serve.
This keeps well in the refrigerator for 3-4 days, but you can also freeze flat in a gallon size freezer bag.
Serving and Storing Your Budget-Friendly Slow Cooker Pinto Beans
On my Crock Pot, I set my temperature for low and for 8 or more hours for it to be ready to serve by dinner time. But I’ve also cooked overnight and enjoyed freshly finished beans with breakfast.
I usually add tomatoes and cilantro near the end of the cooking process, but we also usually add those along with fresh avocado and maybe some sliced jalapeno pepper as topping selections when serving too for an additional fresh bump to the taste and texture.
This recipe will last our family through several meals, and then usually on the 2-3 day, I’ll freeze the rest flat by servings for quickly thawed and warmed meal on days when I don’t want to cook.
What I Use For This Recipe
Just as a quick reference for you, I use:
NOTE: I’ve given you links to selection of online resources for your easy access and consideration.
As an easy meal to set up and then let soak or cook while I’m taking care of everything else, I can definitely say this recipe really eases the attention I’ve got to usually pay to prepare for at least 2-3 meals and usually more.
With so little an effort on your part, a nice low price, and such tasty goodness, how can you not try this?
We love this recipe as a stand alone meal with tortillas or chips for dipping. We also commonly add diced avocado, sauteed peppers and onions and salsa, so I’ve linked those recipes below.
Enjoy!
