Description
A simple and satisfying recipe for tender, flavorful pinto beans cooked in a slow cooker without soaking. Perfect as a side dish or filling.
Ingredients
Scale
- 2 cups dried pinto beans, rinsed and picked over
- 1 large yellow onion, chopped
- 2–3 cloves garlic, minced
- 1 tablespoon olive oil (optional)
- 6 cups chicken broth or vegetable broth (low sodium recommended)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1/2 teaspoon smoked paprika (optional)
- Pinch of cayenne pepper (optional)
- 1–2 slices of bacon or a ham hock (optional)
Instructions
- 1. Rinse and pick over dried pinto beans.
- 2. Optional: Sauté chopped onion in olive oil until softened, then add garlic and cook for 1 minute until fragrant. Transfer to slow cooker. If skipping, add raw onion and garlic to slow cooker.
- 3. Add rinsed beans to slow cooker.
- 4. Pour in broth. Add salt, pepper, bay leaf, smoked paprika, and cayenne (if using). Add bacon or ham hock if using.
- 5. Cook on LOW for 6-8 hours, or until beans are tender.
- 6. Remove and discard bay leaf. Remove meat (bacon/ham hock) if used; shred/chop and return to pot.
- 7. Taste and adjust salt and pepper. Mash some beans against the side for thicker consistency if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: Approx. 220-250 (without optional meat/oil)
- Sugar: Approx. 2g
- Sodium: Varies based on broth and added salt
- Fat: Approx. 1g (without optional meat/oil)
- Carbohydrates: Approx. 40g
- Fiber: Approx. 15g
- Protein: Approx. 14g