Easy Crock Pot Pinto Beans

Delicious vegetarian pinto beans that are slow-cooked to perfection. This crockpot recipe not only makes great beans, it also makes a great broth for soups and more.
A Jerry James Stone Recipe


Side Dish, Vegetarian


  • 1 pound dry pinto beans
  • ½ cup mirepoix
  • 1 ½ tsp sea salt
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ¼ tsp cayenne pepper
  • 7 cup water
  • 4 cup veggie broth
Jump to instructions
Yields 10
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes


  • Check the beans for any bad ones and remove them. Rinse remaining beans.
  • Add all ingredients to the crockpot.
  • Cook on medium high for 8 hours, until beans are tender.
  • There will be leftover liquid. You can serve the beans kinda soupy or strain them out. The leftover liquid can be used later in soup stocks.
  • To store the beans, place them in an airtight container in the fridge. You can freeze them for up to 6 months.
  • These beans are great as a side to any Mexican dish but make great tacos, nachos, and burritos too.