Easy Crock Pot Pinto Beans Main

Easy Crock Pot Pinto Beans

Category

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.

Share on facebook
Share on twitter
Share on pinterest
Share on tumblr
Share on email

Ingredients

 1 pound dry pinto beans
 ½ cup mirepoix
 1 ½ teaspoons sea salt
 3 garlic cloves, minced
 2 bay leaves
 1 teaspoon ground cumin
 1 teaspoon dried oregano
 ¼ teaspoon cayenne pepper
 7 cups water
 4 cups veggie broth
Yields10 Servings
Nutrition Facts

Servings 10

Prep Time5 minsCook Time8 hrsTotal Time8 hrs 5 mins

Instructions

1

Check the beans for any bad ones and remove them. Rinse remaining beans.

2

Add all ingredients to the crockpot.

3

Cook on medium high for 8 hours, until beans are tender.

4

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.

5

To store the beans, place them in an airtight container in the fridge. You can freeze them for up to 6 months.

6

These beans are great as a side to any Mexican dish but make great tacos, nachos, and burritos too.

Easy Crock Pot Pinto Beans Main

Share this recipe

Share on facebook
Share on twitter
Share on pinterest
Share on tumblr
Share on email
JerryJamesStone

Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say ‘hella’ too much. Founder and creator of Cooking Stoned.

Ingredients

 1 pound dry pinto beans
 ½ cup mirepoix
 1 ½ teaspoons sea salt
 3 garlic cloves, minced
 2 bay leaves
 1 teaspoon ground cumin
 1 teaspoon dried oregano
 ¼ teaspoon cayenne pepper
 7 cups water
 4 cups veggie broth

Directions

1

Check the beans for any bad ones and remove them. Rinse remaining beans.

2

Add all ingredients to the crockpot.

3

Cook on medium high for 8 hours, until beans are tender.

4

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.

5

To store the beans, place them in an airtight container in the fridge. You can freeze them for up to 6 months.

6

These beans are great as a side to any Mexican dish but make great tacos, nachos, and burritos too.

Easy Crock Pot Pinto Beans Main

Easy Crock Pot Pinto Beans