Looking for an easy, budget-friendly recipe packed with flavor? Our Slow Cooker Pinto Beans made Mexican style are a must-try. Made with pantry spices and dried pinto beans, this recipe slow simmers in the crockpot to create tender, perfectly seasoned beans that are delicious in tacos, rice bowls, burritos or enjoyed as a side dish.
Table Of Contents
The best part about Crockpot Pinto Beans? They require only a few minutes of prep, then your slow cooker does the rest. They're made with Mexican-style inspiration, infused with chili powder, cumin, oregano and cinnamon to create a great depth of flavor. This easy slow cooker recipe is not just a dump and go dish, but it's totally hands off as it cooks.
Pinto beans are delicious served over Instant Pot Spanish rice, brown rice or white rice, as a side dish for slow cooker chicken tacos or beef tacos, taquitos, crockpot chicken enchiladas or used as a filling in Mexican-style stuffed peppers.
Why You'll Love Slow Cooker Pinto Beans
- It's easy- just add ingredients and let the slow cooker do the work
- Budget-friendly meal
- Versatile- use in tacos, rice bowls, burritos, soups and as a side dish
- Naturally vegan
- Meal prep friendly- they can be made in large batches for the entire week
Ingredients
- 2 cups dried pinto beans
- 1 large sweet onion
- 4-6 cups vegetable broth, plus more as needed
- 2 tablespoon chili powder
- 2 ½ teaspoon cumin
- 2 teaspoon garlic powder
- 2 teaspoon oregano
- 2 bay leaves
- 1 cinnamon stick
Step-By-Step Instructions
- Rinse the dried pinto bans and remove any debris.
- Place the rinsed beans into the slow cooker. Add the diced sweet onion, vegetable broth, cumin, chili powder, garlic powder, oregano, cinnamon stick and bay leaves. Ensure there is enough vegetable broth to cover the beans by 2-3 inches.
- Cover and cook on low for 7-8 hours or high for 4-5 hours.
- Discard bay leaves and cinnamon stick. Taste and season with salt, or additional spices if desired.
- Serve warm as a side dish or in your favorite Mexican recipes.
Chef's Tips
- Don't skip rinsing the beans. Rinsing removes dust and debris, and helps improve flavor.
- If possible, check the beans halfway through and add more broth if the beans are not fully covered and are still hard.
- Add salt once cooking is done. Salt can toughen beans as they cook.
- For creamier beans, mash a small portion with a spoon and add them back to the post with a few hours or cooking left.
- Add extra spices for more heat.
Ways To Serve Slow Cooker Pinto Beans
- in breakfast burritos
- burrito bowls
- in tacos or as a side dish for them
- with cheese quesadillas or as a filling for them
- as a tostada topping
- in loaded sheet-pan nachos
- in tuna poke nachos
- as a side dish for slow cooker birria tacos, street corn tacos, Mexican-style shredded beef or refried bean taquitos
Storage and Reheating
Storing: store leftover crockpot pinto beans in an airtight container in the refrigerator for up to 5 days. They can be frozen in freezer-safe containers for up to 3 months and thawed in the fridge overnight.
Reheating: Warm on the stovetop or microwave, adding a splash of vegetable broth or water if needed.
Recipe FAQs
You should also rinse dried beans before cooking to remove any debris or damaged beans.
No, dried pinto beans do not need to be soaked before slow cooking.
There is no official liquid to dried bean ratio when cooking in a crockpot. As long as the liquid covers the beans by about 2-3 inches, you should have enough. Although, I recommend checking on them periodically and adding more liquid if they absorb too much water and are still tough
Add Rotel, diced tomatoes, fire-roasted tomatoes, jalapeños or diced chilis, fresh garlic cloves or roasted garlic.
Recipe
Slow Cooker Pinto Beans
Equipment
Ingredients
- 2 cups dried pinto beans
- 4-6 cups vegetable broth plus more as needed
- 1 large sweet onion diced
- 2 tablespoon chili powder
- 2 ½ teaspoon cumin
- 2 teaspoon garlic powder
- 2 teaspoon dried oregano
- 2 bay leaves
- 1 cinnamon stick
- salt to taste
Instructions
- Rinse the dried pinto bans and remove any debris. Place the rinsed beans into the slow cooker.
- Add the diced sweet onion, vegetable broth, cumin, chili powder, garlic powder, oregano, cinnamon stick and bay leaves. Ensure there is enough vegetable broth to cover the beans by 2-3 inches.
- Cover and cook on low for 7-8 hours or high for 4-5 hours.
- Discard bay leaves and cinnamon stick. Taste and season with salt, or additional spices if desired.
- Serve warm as a side dish or in your favorite Mexican recipes.
Notes
Nutrition
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