There’s not much that says home cooking quite like a hearty, steaming bowl of Pinto Beans made with an extra side of flavor thanks to smoky, thick-cut bacon, onion, and chili powder. These Crock-Pot Beans are practically effortless, require no soaking, and take only 10 minutes to prep, yet somehow, yield the most delicious legumes you’ve ever tasted. In fact, this recipe might have you second-guessing whether or not that whole “magic bean” story is real after all.
Serve slow cooker beans with a dollop of sour cream and a slice of Homemade Corn Bread for a budget-friendly weeknight dinner or as a side dish to BBQ or Mexican food!
CROCK-POT BEANS INGREDIENTS
The ingredient list for Crock-Pot Pinto beans is about as humble as they come. All you need to add major flavor to the pot is as follows:
- Dried Pinto Beans
- Thick-Cut Bacon
- Chopped Onion
PINTO BEANS SEASONING
The seasoning (in addition to the bacon) is what makes these Crock-Pot Pinto Beans so addictively delicious. You will need chili powder, Kosher salt, black pepper, and cumin to make your own pinto bean seasoning. If you do not have Kosher salt, you’ll need to adjust the quantity and rather, add the salt to taste.
HOW TO COOK PINTO BEANS IN A CROCK-POT
When it comes to simple recipes, slow cooker beans are king. They require no pre-soaking, no sauteing or cooking of any kind outside of the slow cooker. Just a little chopping and some patience are all that’s required.
- Sort – Sort through the dried beans and discard of any rocks or pebble fragments, and rinse in a colander under running water.
- Add Everything to the Crock-Pot – Add the dried beans, onion, chili powder, salt, pepper, and cumin. Stir and cover with 5 cups of water.
- Slow Cook the Beans – Place the lid on the slow cooker and cook on high for 5-6 hours. Serve and enjoy!
DO YOU HAVE TO SOAK BEANS BEFORE COOKING?
The necessity of soaking the beans before they’re added to the cooking vessel actually depends on the cooking vessel. An article from the L.A. Times backs up this finding in declaring the only thing soaking them does for your recipe is shorten the cook time.
So, in the case of Crock-Pot Beans, there’s no soak required because of the extended cook time. However, if you wanted to cook them in just 3 hours time (like these Mexican Charro Beans), you would indeed need to soak them beforehand.
HOW LONG TO COOK BEANS IN THE SLOW COOKER
Crock-Pot Beans are usually tender and ready to eat after 5 hours on the high heat setting but could be cooked for up to 6 hours, if needed.
CAN YOU OVERCOOK BEANS?
Yes, you can absolutely overcook them. Overcooked beans will be mushy and broken to bits. If you do end up overcooking them, take solace in knowing you can make a stellar bean dip with them.
WHAT IS THE RATIO OF BEANS TO WATER?
The ratio of beans to water depends on the cooking method but typically ranges around 1 pound of beans to 4-6 cups of water. However, if you are doubling a recipe, this ratio may no longer apply.
The important thing to keep in mind is the beans should be covered by water, so if you see the top of your beans is bare, just add a splash of water or two until they’re submerged once again.
5 MORE CROCK-POT RECIPES YOU’LL LOVE
- Slow-Cooker Spare Ribs
- Crock-Pot Chicken Tacos
- Pulled Pork in the Slow Cooker
- Rotel Dip with Taco Meat
- Roast Beef Po’ Boys
No-Soak Crock-Pot Beans take only 10 minutes to prep and are the most delicious Pinto beans you've ever tasted thanks to smoky bacon, onion, and spices.
- 1 pound dried pinto beans
- 4 slices thick-cut bacon diced
- 1 yellow onion diced
- 2 tablespoons chili powder
- 1 tablespoon Kosher salt (Kosher salt ONLY)
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 6 cups water
Sort through the dried beans and discard of any rocks or pebble fragments, rinse and transfer to the slow cooker.
Add the bacon, onion, chili powder, salt, pepper, and cumin. Stir and cover with 6 cups of water.
Place the lid on the slow cooker and cook on high for 5-6 hours. Serve and enjoy!