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Love this easy, fix it and forget it slow cooker pinto beans recipe that's both nutritious and delicious.
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Mexican Style Crockpot Pinto Beans
Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
 

A flavorful family recipe that everybody loves!

Servings: 8
Author: Elaine Watkins | Food and Living Coach
Ingredients
  • 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
Optional Ingredients
  • 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)
Instructions
Soaking

  1. Measure beans into your slow cooker and remove any broken beans or dirt particles.

  2. 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.

Cooking

  1. Drain off soaking water and replace with fresh water.

  2. Cook on low for 8+ hours.

  3. Add remaining ingredients and seasoning, including any optional ingredients you've chosen.

  4. Serve.

Recipe Notes

This keeps well in the refrigerator for 3-4 days, but you can also freeze flat in a gallon size freezer bag.