Slow Cooker Pinto Beans Recipe

Beans, beans, the magical fruit!  There are so many things to love about the humble bean.  Not only are they a great protein source and super inexpensive, beans have many nutritious benefits!  Here are a few reasons to love beans:

  • Beans are high in fiber – 12 grams in a one cup serving!  Fiber helps keep you feeling full longer, which aids in weight loss.  Most people don’t get the required daily amount of fiber (25 grams), which can cause constipation and other digestive issues.
  • A low glycemic index makes beans are an excellent food for diabetics.
  • The phytochemicals found in all plants (including beans) help fight cancer, heart disease, and other chronic diseases by eliminating free radicals in the body.
  • Beans can help lower your cholesterol.
  • Did I mention beans are cheap?  You can feed your family a nutrient-rich dinner for less than you’d spend at the drive-thru.  I buy mine in the bulk section at Sprouts for 99 cents per pound.
  • Beans are so easy to make, especially when you throw them in the crockpot and let them cook all day.

Slow Cooker Pinto Beans Recipe|Grow Eat Glow

The pinto bean recipe I’m sharing with you today is so easy!  The ingredients are all pantry staples, so you can always whip up a batch of beans when there’s nothing else to cook for dinner.  I usually cut and refrigerate the onion the night before, as well as measure the spices.  Then in the morning I can throw everything in the crock pot in less than five minutes.  Waa-lah!

Slow Cooker Pinto Beans Recipe|Grow Eat Glow

My family eats them right out of a bowl topped with a little cheese and hot sauce, or sometimes we make tostadas or bean burritos.

Make your family’s bean fantasies come true and cook up some Slow Cooker Pinto Beans today!

Slow Cooker Pinto Beans

Prep Time: 5 minutes

Total Time: 8 hours, 5 minutes

Yield: 5-6 servings

Slow Cooker Pinto Beans


  • 1 1/2 to 2 lb. pinto beans
  • 4 cups vegetable or chicken broth (use vegetable broth to make the dish vegetarian)
  • 3 cups water (may need to add more during the cooking process)
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 Tbsp. cumin
  • 1 1/2 Tbsp. dried parsley flakes
  • 4 Tbsp. butter (optional)
  • 1 tsp salt


  1. Rinse and sort beans and remove any pebbles.
  2. Combine all ingredients in a slow cooker.
  3. Cook on high for at least 3 hours, then cook on low for 3-5 hours.
  4. After 3 hours, check to make sure liquid covers the beans. If not, add one or two cups of water.
  5. To see if beans are done, take a few out of the pot and test them. They're done cooking when they are creamy and can be bitten into easily.
  6. Remove some of the liquid if you desire.
  7. Transfer a couple of cups of beans to a blender and blend, then pour back into the crockpot. If you like a creamier "refried bean" consistency, blend more of the beans. For a soup consistency, blend less beans.


It is not necessary to soak beans before cooking, but you can if you like. Soaking beans will shorten the cooking time by a few hours.

To soak: rinse and sort beans. Place beans in a bowl and add three cups of water for each cup of beans. Let soak for 8-16 hours. Discard water and use fresh water when cooking.

I link up at these fun link parties!


Tagged: , ,

Comments: 8

  1. Jennifer February 17, 2015 at 9:49 PM Reply

    Delicious! We had these for dinner and they were the best we’ve had…I say the butter is the special ingredient in this recipe 🙂 Thanks for sharing!

    • clouder5 February 17, 2015 at 9:58 PM Reply

      I’m so glad you and your family liked them, Jennifer!

  2. Marla November 9, 2014 at 8:09 AM Reply

    Sounds and looks tasty and thanks for including the many health benefits of beans. Thanks for sharing on Real Food Fridays. Pinned and twitted.

    • Christi November 10, 2014 at 7:24 AM Reply

      Thank you for hosting Real Food Fridays, Marla, and for the pin and tweet!

  3. Erlene October 20, 2014 at 2:23 AM Reply

    I’ve never tried making my pinto beans like this before. Thanks for sharing your recipe on Merry Monday.

    • Christi October 20, 2014 at 8:03 AM Reply

      I love that it’s so easy to throw together in the morning and ready to go at dinner time. Thanks for commenting, Erlene!

  4. Carol October 18, 2014 at 7:56 PM Reply

    Actually, you DO need to soak beans first. Here’s why:

    From “The Healthy Home Economist”:
    Soaking beans for many hours before cooking them produces a lot of scum which is course, is rinsed and drained away when the soaking is complete.
    What is all that scum anyway? Anti-nutrients, that’s what! And those anti-nutrients such as phytic acid and enzyme inhibitors are going to be in your gut causing you gas, heartburn, reflux and whatever other digestive ills beset you when you eat something that isn’t particularly digestible unless you soak your beans before cooking them. Traditional cultures took great care to prepare their legumes with a long soak before cooking to enhance digestibility and nutrient absorption.

    From “Wake Up World”:
    Phytic acid is considered an anti-nutrient because it binds to minerals like magnesium, calcium, zinc, copper and iron in the intestines, blocking their absorption and carrying them out of the body. Ruminants (cattle, bison, sheep, deer, etc.) are the only animals that possess phytase, which allows them to digest the phytic acid found in the cereal grasses they eat. In humans, consuming high levels of phytic acid — which often happens as part of a “healthy high-fiber diet”— can lead to digestive distress, mineral deficiencies and a whole host of associated maladies. Research has linked phytic acid consumption to anemia, bone loss, tooth decay, depression, compromised immunity and inflammation.
    So how can we safely consume phytic acid-containing foods? It’s pretty simple — start the germination process by soaking (or sprouting) them. Soaking grains, beans, nuts and seeds unlocks theirs “life force” and activates phytase, which starts to break down phytic acid, while also freeing up vitamins, minerals and amino acids, making these nutrients more bioavailable.

    From Weston Price Foundation “rules”:

    . Use whole grains, legumes and nuts that have been prepared by soaking, sprouting or sour leavening to neutralize phytic acid, enzyme inhibitors and other anti-nutrients.

    Soaking legumes, seeds and nuts IS important and should always be done to ensure that you are getting the most nutrient value from your food.

    • Christi October 19, 2014 at 8:46 AM Reply

      That is great information, Carol! I knew it was beneficial to soak nuts and seeds for sprouting, but was unaware of the phytic acid. Good to know!

I'd love to hear your thoughts!

%d bloggers like this: