Pinto beans are soft, flavorful, and simple to make in the slow cooker. After finding too many hard, uncooked beans after cooking in a saucepan on the stove, we invented this fantastic crockpot recipe. There’s nothing more convenient than a slow cooker supper that you can set and forget. And just when you think things can’t get any better.
How about a hearty prepare-ahead meal that will quickly become your new favorite comfort food. All you take is a package of dry pinto beans to get started. These pinto beans in the slow cooker are simple to prepare. Plus, because they’re cooked low and slow, you’ll have deliciously tender beans with little to no effort. Make a mental note to save this recipe because they will be the greatest pinto beans you’ve ever had.
What are Pinto Beans?
Pinto beans are a common type of bean. Frijoles pintos, or speckled beans, is the Spanish name. It is the most widely grown bean in Northern Mexico and the Southwestern United States, and it is often eaten whole or mashed before being refried. In either case, it’s a common filling for burritos, tostadas, or tacos in Mexican cuisine, and it’s also eaten as a side or as part of an entrée in New Mexican cuisine with a side tortilla or sopaipilla.
It’s known as the in South America, which means strawberry bean. The Brazilian term in Portuguese is (meaning contrary to common perception, the beans were named after a pig breed that has the same color as the legume), which differs from the Portuguese word: Young, immature pods, can also be collected and cooked like green pinto beans. There are many different pinto beans, including those from Northern Spain, where the bean is celebrated with an annual fair.
How to Make Pinto Beans in Slow Cooker?
While the looks and smells of a simmering pot of pinto beans on the stovetop are delightful, I chose the crockpot for this slow cooker pinto beans dish. The slow cooker allowed the flavors to develop properly and infuse the savory goodness into the pinto beans’ center.
Place your pinto beans in the slow cooker after an overnight soak and final rinse. Cook 4 garlic cloves, a finely chopped onion, and four chopped celery stalk for about 6-7 minutes in a big pan over medium-high heat with a couple of tablespoons of extra virgin olive oil.
Chen the vegetables are done, combine them with the pinto beans, smoked paprika, chili powder, and dried thyme in the slow cooker. Add two bay leaves (remove shortly before serving), a pinch of coarse sea salt, and 4 cups of water to cover everything.
Because I was using a basic slow cooker, there was only a high and low setting, and I tested it both ways to see if there was a difference in taste or texture in the finished product.
The pinto beans were nicely cooked after around 6-7 hours, and this is ideal for when you want to set it and forget it.
Four hours on high seems to be the sweet spot for cooking pinto beans with a higher heat level. To cut a long tale short, both settings worked out beautifully. The atmosphere you choose is mostly determined by how soon you want to have dinner!
It’s as simple as tossing all of the ingredients into your slow cooker, turning it on, and leaving it to work its magic for five to six hours on high. While soaking pinto beans is the most convenient cooking method, it is not required. This recipe calls for an eight-hour soak before slowly boiling the beans, which will take five to six hours.
If you don’t soak your pinto beans, you’ll need to add a few hours to account for the dry beans. You’ll need to slow cook for eight to nine hours if you’re starting from scratch.
In five to six hours, this recipe will offer you beautifully delicate pinto beans that have been slow-cooked to perfection on high. These pinto beans will be done in eight to ten hours if gradually simmered on low.
Refrigerate these Crock Pot pinto beans for up to four days in an airtight container. Warm in the microwave or on the stovetop until thoroughly warmed. Fill zip-top freezer bags halfway with pinto beans and freeze flat for three months.
Refrigerate overnight to thaw. Heat until well warmed in the microwave or on the stovetop. “This soup is simple to make and helps empty the crisper by including all full vegetables and leftover ham. Cumin gives it the earthy flavor you’d expect from beans from south of the border, and Jackdup agrees.
These beans were fantastic! I cooked them on low for ten hours, and they were delicious. The only alteration I made was to add some cayenne pepper at the end when it was finished because I thought it needed a little kick. Will create again without a doubt, “Madeleine exclaims.
- 1 pound pinto beans, dry
- 2 tbsp olive oil (extra virgin)
- Four minced garlic cloves
- One finely chopped medium onion
- Four chopped celery stalks
- chile powder (1 1/2 tbsp)
- One tablespoon paprika (smoked)
- One teaspoon thyme, dry
- bay leaves (two)
- 4 cups chicken or veggie broth, plus 4 cups of water
- Two tblsp sea salt (coarse)
- Soak the pinto beans in cold water overnight after rinsing them.
- Drain, rinse and drain again before adding to the slow cooker.
- Cook for 6-7 minutes, until onions are translucent, in a pan with extra virgin olive oil, garlic, onion, and celery over medium-high heat. Remove the slow cooker from the heat and add the vegetables.
- Add the remaining ingredients and cook on low for 6-7 hours, or high for 4 hours, until the beans are cooked.
Serve after removing the bay leaves.
How Long does it Take to Cook Beans in a Slow Cooker?
Cook for 6 to 8 hours on low: Cover the saucepan and cook for 6 to 8 hours on low. If it’s your first time cooking beans or using an unusual type, start monitoring them after 5 hours and every 30 minutes until they’re done to your preference. Beans usually take 6 to 8 hours to cook. Never put beans in the slow cooker without first preparing them. Beans are a key ingredient in many of the best slow cooker recipes, such as chili, dips, soups, and stews.
On the other hand, the FDA warns against tossing dry beans into the slow cooker without first soaking and boiling them. Cook onions, jalapeos, and garlic in olive oil in a skillet. Add the beans and the sautéed mixture to the slow cooker. Salt, pepper, and cumin to taste. Pour in the chicken broth and give it a gentle toss. Cook for 8 to 9 hours on high, or until beans are cooked.
Is it Safe to Use a Slow Cooker to Cook Pinto Beans?
Boil the beans for at least 30 minutes in fresh water. Note: Boiling the beans at 212°F for 10 minutes destroys the toxin; however, scientists recommend waiting 30 minutes to ensure the beans reach the right temperature. Use a pressure cooker instead of a slow cooker. There’s a good chance it won’t get hot enough. In a slow cooker, kidney beans should not be cooked raw. The beans contain phytohaemagglutinin’s harmful protein if you’re interested in the scientific explanation.
It only takes a few raw or undercooked beans to get you sick, and the poison is destroyed when the beans are cooked properly. This cooking method does not require the beans to be soaked previously. Rinse them, add water and salt to the slow cooker, and set it on. The exception is red kidney beans. Always soak them first and then boil them for 20 minutes before putting them in the slow cooker to make them more digestible.
How Much Water Should be Added to Pinto Beans?
Before cooking, give the beans a good rinse. One cup of beans, 4 cups of water, and one teaspoon of salt in a big saucepan. Bring to a boil, lower to low heat, cover, and cook for 1–112 hours, or until tender; drain thoroughly. When they’re done, you may find too much water in them or way too thick, like a stew. Remember to start with the stock and the smallest quantity of water possible, and only add more broth or water if the beans get too thick throughout the cooking process. Cover the beans with 6–8 cups of boiling water.
Season with the remaining seasonings excluding salt and a ham hock or diced ham. If you don’t have any ham, 2–3 tablespoons of butter or margarine will suffice. For every 1 cup of dry beans, add three glasses of clean water. Bring to a boil, then reduce to low heat and cook until the center is tender about 2 hours. Check the beans frequently to see whether there is enough water in the pot; if not, add additional water and simmer.
Is There a Way to Thicken Pinto Beans Without Using Cornstarch?
Beans can be thickened in a variety of ways. When cooked into the beans, a slurry of cornstarch and water, for example, works wonderfully. Add tomato paste, ketchup, or instant potato puree to thicken and decrease the liquid. You can purée some beans to thicken the dish if you don’t want to use any additions. If cornstarch isn’t an option, there are a variety of different thickening agents you can use instead. Any starchy component combined with soft butter would suffice. The texture of instant flour will be comparable to that of bean starches.
I mixed 1/4 cup cornstarch or flour with 1/4 cup water to produce a thickening paste. Then add the thickening mixture to the boiling beans and ham in a slow, steady stream. Make sure you whisk it in as you add it. Allow it to cook for about two hours on medium heat, covered. Cornstarch should be added. Cornstarch can be used to thicken baked beans… Use a Thick Seasoning. For thickening baked beans, use a thick spice like tomato paste. Make Use Of Flour And Butter... Crush the beans. Don’t Use Too Much Liquid… Strain Out Any Excess Liquid
Pinto beans are the most popular bean in the United States and parts of Mexico! Refried beans, the ubiquitous mashed Mexican beans served alongside rice and tortillas at your favorite Mexican restaurant, are made from pinto beans, commonly used in stews and chili. These speckled brown beans are hearty, nutritious, and perfect for this easy slow cooker pinto bean recipe, more in a minute.
I’ve always been a fan of the overnight soak method. While not scientific, I’ve found that soaking overnight is the ideal length of time, and it tends to improve the texture of the potatoes while also increasing their appeal. I’ll offer a few general thoughts about soaking beans with you here, though, and your outcomes may differ.