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Making this savory slow cooker pinto beans recipe is very simple and packs a punch! With easy to find spices and veggies, this comforting dish will become a favorite in your household. My recipe is vegetarian and can be served as a side dish to tacos, enjoyed with tortilla chips, or served on it’s own with bread.

Slow Cooker Pinto Beans - The easiest, tastiest way to make beans! This is a healthy, easy vegetarian, vegan and gluten free pinto beans recipe using chili powder, and a medley of dried spices. Simple cooking that your entire family will love! #comfortfoods #vegetarian #vegan #glutenfree #slowcookerrecipes | pickledplum.com

My Japanese mom has always had a soft spot for simmered food. I grew up in Quebec where winter likes to overstay its welcome, and while my mom could make perfect onigiri in her sleep, she also excelled at cooking cozy classics like beef stew and meat pies (tourtiere in Quebec). She also loved anything that involved beans in a pot quietly bubbling away while the house warmed up. To this day I’m still a fan of her split pea soup and its hearty and comforting properties.

These slow cooker pinto beans are my vegetarian take on that comforting “ham and beans” vibe: savory, subtle, and the kind of meal that makes you want to grab a spoon and hover near the pot. Make a big batch once, then use the beans all week in bowls, tacos, salads, soups, or mashed into refried-style beans. So many different ways to enjoy them!

The flavor here is intentionally flexible. Once the beans are tender, taste and season until it’s perfect for you. Aside from my Japanese pinto bean stew, this might just be my favorite pinto beans recipe of all time.

What this Recipe Is and Isn’t
Should You Soak Pinto Beans Before Cooking?
How to Make Slow Cooker Pinto Beans
- Cooking Time
Troubleshooting: Why Are My Beans Still Hard?
Storage and Reheating
Pinto Bean Alternatives
Flavor Alternatives
What to Serve With Slow Cooker Pinto Beans
Frequently Asked Questions

What this Recipe Is and Isn’t

This is: a hearty, gently seasoned batch of pinto beans that are simmered in a slow cooker.This isn’t: a super-saucy, chili-style bean dish like this hearty pinto bean stew.

Should You Soak Pinto Beans Before Cooking?

My rule: If you have time to soak, do it. If you don’t, don’t let that stop you from making beans. You’ve got options—and they all work. Here’s the quick breakdown:

Overnight soak (recommended for texture): Soaking tends to help beans cook more evenly and can make the texture a little creamier and less “rustic. How: Rinse beans, cover with plenty of water (2-3 inches above), soak 6–12 hours, then drain and rinse again.
Quick Soak (when you don’t have time… but still want to soak): Not as creamy and may not end up as tender. How: Rinse beans, cover with water in a pot, bring to a boil, turn off heat, soak about 1½ hours, then drain and rinse.
No Soak: Yes, you can cook dried beans without soaking. You’ll typically need more time and sometimes a bit more liquid, and texture can be slightly firmer depending on the beans.

Water to beans ratio: An easy way way to figure out the ratio of beans to water for a crockpot is to add enough water so it covers the beans by 1 to 2 inches. This is for beans that have soaked overnight.

How to Make Slow Cooker Pinto Beans

Scroll down to the recipe card for the full recipe.

Prep the beans. Rinse the dried pinto beans well. If soaking overnight, drain and rinse again before cooking.
Sauté the aromatics. In a pan over medium-high heat, warm the olive oil and cook the garlic, onion, and celery until the onion turns translucent—about 6–7 minutes. This step builds the base flavor.
Season and slow cook. Once the veggies are done, add them to the slow cooker along with the pinto beans, smoked paprika, chili powder and dried thyme. Toss in 2 bay leaves (remove these just before serving), a pinch of coarse sea salt and cover the whole thing with 4 cups of water or broth.
Serve. Remove the bay leaves. Taste, then adjust seasoning if needed. (Some beans soak up salt differently—this is normal.)

Cooking Time

LOW: 6–7 hours. Great when you just want to set it and forget it.
HIGH: about 4 hours. This seems to be the sweet spot for cooking pinto beans with more intense heat.

Beans are done when they’re tender all the way through (make sure to taste them).

Troubleshooting: Why Are My Beans Still Hard?

If your beans refuse to soften after hours, the most common culprit is old beans. Dried beans that have been sitting around too long can stay stubbornly firm no matter what you do.

Other things that can slow softening:

Not enough liquid (top up so beans stay submerged)
Slow cooker running cooler than average (add more time)
Very hard water (can take longer)

Storage and Reheating

Fridge: First, let the beans cool to room temperature. Transfer them to an airtight storage container and refrigerate for up to 4 days.

Reheating: To reheat the beans, microwave on medium for 2 to 3 minutes. Or, put the beans in a pot and reheat on low for a few minutes (add a splash of water/broth to loosen).

Pinto Bean Alternatives

I find that pinto beans are perfect for this slow cooker recipe. However, in a pinch it is possible to substitute other beans that display general similarities.

Borlotti beans (also known as cranberry beans or Roman beans) have a very similar appearance to pinto beans. Great in soups and stews, these beans are used primarily in Mediterranean cuisine.
Red kidney beans are a decent substitute for pinto beans in that their inner texture is similar. However, a word of warning: the skin on kidney beans can be tough and may influence the texture of the overall dish.
Anasazi beans (also called Aztec beans) are in the same family as pinto beans – and are used in many Latin American dishes. While this ancient bean is a decent alternative to pinto beans, keep in mind that it cooks much more quickly.

Flavor Alternatives

Once the beans are tender, you can play with the flavor:

Smokier: add a little extra smoked paprika, or stir in a spoonful of adobo sauce.
Cumin-forward: add ½–1 teaspoon ground cumin.
Spicy: add a freshly chopped jalapeño, or stir in hot sauce.
Not vegetarian: sauté 2–3 strips of chopped bacon for a deeper smoky-salty base.
Make them “refried-style”: Scoop out a few cups of beans with some cooking liquid and mash with a fork (rustic) or blend (smooth). Add more liquid until you get the texture you like.

What to Serve With Slow Cooker Pinto Beans

I serve these hearty beans as part of a warming winter feast – or as a mid-summer BBQ side dish at the cookout. These beans are basically a choose-your-own-adventure side (or main).

Classic combination of rice and beans, with avocado, cilantro, shredded cheese, and a squeeze of lime
With tacos or tostadas
As a topping for a baked potato
As a companion to a monte cristo sandwich

Other delicious bean recipes you might like to try: Three bean salad, one pot navy bean soup, Tuscan white bean soup, Spanish tomato bean stew.

Slow Cooker Pinto Beans

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4.9 from 18 reviews

Savory like a traditional pork and beans recipe, my slow cooker pinto beans recipe is 100% vegan.

Author: Caroline Phelps
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4hr 10min
Yield: 8 to 10 1x
Category: Slow Cooker
Method: Crockpot
Cuisine: American
Diet: Vegan

Ingredients

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1 pound, dry pinto beans
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
1 medium onion, finely chopped
4 celery stalks, chopped
1 1/2 tablespoon chili powder
1 tablespoon smoked paprika
1 teaspoon dried thyme
2 bay leaves
4 cups water, chicken broth or vegetable broth
2 teaspoons coarse sea salt

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Instructions

Rinse, soak, then drain the pinto beans. Rinse the pinto beans and soak in cold water overnight. Drain the beans, rinse and drain again and add them to the slow cooker.
Cook the aromatics. In pan over medium high heat, add extra virgin olive oil, garlic, onion and celery and cook for 6-7 minutes, until onions are translucent. Turn the heat off and add the vegetables to the slow cooker.
Season and slow cook. Add all the remaining ingredients and slow cook on low for 6-7 hours, until the beans are tender, or on high for 4 hours.
Serve. Remove the bay leaves and serve.

Notes

You can store leftover pinto beans recipe in the fridge for 3-4 days.

Nutrition

Serving Size: 1/2 cup cooked beans
Calories: 237
Sugar: 1.9g
Sodium: 166.2mg
Fat: 4.3g
Saturated Fat: 0.7g
Unsaturated Fat: 0.7g
Trans Fat: 0g
Carbohydrates: 37.7g
Fiber: 9.4g
Protein: 12.5g
Cholesterol: 0mg

Frequently Asked Questions

Is this slow cooker pinto beans recipe vegetarian?

Yes it is. In fact, this savory pinto beans recipe is completely vegan.

Is it better to cook beans on low or high?

It’s best to cook beans on low heat because cooking them on high can harden the shell of the bean, which could make it harder for the inside to cook.

Can I freeze cooked beans?

Yes you can! Before freezing them, allow them to completely cool to room temperature. I suggest freezing your beans in batches, especially if you made a big pot, using airtight containers or bags. This way, you can thaw the exact amount that you need. Cooked beans will keep in the freezer for up to 2 to 3 months.

What else can I use to flavor them?

Garlic powder, onion powder, worcestershire sauce, tonkatsu sauce, chipotle, or even a splash of vinegar at the end to brighten the flavor. Adding a little miso paste also makes the flavor jump! Start with 1 teaspoon.

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Questions and Reviews

The bay leaves add such an amazing taste!
Reply
Hello! My daughter had beans at a friend’s house that had bacon in them. I’d love to add that for her. Would I par cook the bacon first and then add it when I add the veggies if I’m doing the 4 hour time frame?
Reply
1. Hi Erica! Yes, I would suggest parcooking the bacon first so the texture is more pleasant once the slow cooking process is done 🙂
  Reply
I just had a couple of questions…I have a 7 quart crock pot. If i double the recipe will the ingredients fit and how are you guys freezing these? What are you using for containers?
Reply
1. Hi Marcus! Doubling the recipe should be fine with a 7 quart crock pot. I like to freeze it using either storage bags or individual size storage containers. And please make sure to wait until the bean stew is room temperature before freezing it 🙂
  Reply
I make this this recipe often. Freeze the leftovers. They freeze and reheat so well. I made this recipe for “nacho potluck day” at work. I’ve now been nominated to be the one who always brings the beans to the potluck!! Such a hit with my coworkers.
Reply
1. Thank you Ashley! 🙂
  Reply
This is a terrific recipe. I made it yesterday, and it was a total hit. I used the dry beans I had in the house, which were cranberry beans (similar to pinto beans). To save time, I skipped precooking the veggies and instead just added them raw to my slow cooker without any oil. I was not exact in my measurements – used more garlic cloves, bay leaves, and celery.

I cooked the beans on high until they were tender, adding quite a bit more broth than listed in the recipe. When they were tender, I added a can of no-salt, petite diced tomatoes.

We served the beans over rice or cauliflower rice, depending on preference, and they were a total hit! I will be making these regularly!
Reply
1. Thank you so much Donna! 🙂
  Reply
thank you !! d- licious !!! I added a pound of ground chuck .
Reply
I am going to cook the beans so I was wondering if I could use six cups of water, instead of four, in my crock pot? Would that make the beans too watery?
Reply
1. Hi Estrella! 4 cups was enough to give the beans a tender texture. 6 cups might be a bit much and make the dish watery, unless you cook the beans for much longer. Let me know how it turns out 🙂
  Reply
Can I add green leaf veggies like chard?
Reply
1. Hi Steve! Yes, you can absolutely add chard (that sounds delicious!) 🙂
  Reply
These beans are SO good! And they made my house smell amazing all cold, rainy day yesterday! Made them exactly as written. Thanks so much, dinner was YUMMY!
Reply
1. Thank you so much Ann! 🙂
  Reply
Good tip
Reply
Juat a tip- I bring my cooking water to a boil in an electric kettle and add the already boiling water as all the water in my slowcoocker. Cuts cooking time by at least an hr.
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Meet The Author

Caroline Caron-Phelps

Hi! I’m Caroline, the recipe creator and food photographer behind Pickled Plum. I like to create dishes that are full of flavors, and with minimal steps involved. I specialize in Japanese, Korean, and Chinese cuisines, primarily pescatarian and vegetarian. My recipes are simple enough that you can easily recreate them in your own kitchen!

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