Easy Slow Cooker And Instant Pot Pinto Beans

Transform your meal prep with the easiest, most delicious Crockpot Pinto Beans you’ll ever make! Forget about tedious soaking – this recipe delivers a rich, smoky flavor and a luxuriously creamy texture that’s perfect for elevating any dish. Get ready for a healthy, budget-friendly staple that will revolutionize your weekly menu.

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The Secret to Easy, Flavor-Packed Meal Prep!

Lately, I’ve found my culinary rhythm in preparing substantial batches of staple ingredients like black beans, and especially these incredible pinto beans, alongside versatile crockpot taco meat. This approach has been an absolute game-changer for my kitchen! It means I always have something genuinely delicious and nutritious on hand, ready to be transformed into a dinner the entire family will adore, even on the busiest weeknights.

We love serving these beans as a hearty side dish on the first night, savoring their fresh, robust flavors. Then, throughout the week, they effortlessly transition into various exciting new meals. This strategy has drastically simplified our dinner preparations, allowing for more spontaneous and enjoyable cooking. The flavor profile of these homemade pinto beans is simply unparalleled, offering a depth and richness that far surpasses anything you could ever get from a can. It’s truly a secret weapon for home cooks seeking convenience without compromising on taste.

Why Choose Homemade No-Soak Pinto Beans?

Stepping away from canned beans and embracing homemade options can dramatically improve the flavor, texture, and nutritional value of your meals. Canned pinto beans, while convenient, often come with excessive sodium and a somewhat uniform, sometimes mushy, texture. Our slow cooker pinto beans recipe eliminates these concerns, offering a fresh, vibrant taste that you can control from start to finish. The “no-soak” method is a major time-saver, removing the need for overnight planning and making fresh beans an accessible reality even on a whim.

Beyond taste, cooking dried pinto beans from scratch in a crockpot allows for deeper flavor development. The slow, gentle simmer infuses the beans with the smoky bacon, aromatic vegetables, and a blend of robust spices, creating a complex and incredibly satisfying dish. Plus, dried beans are significantly more cost-effective than their canned counterparts, making this recipe a smart choice for both your palate and your budget.

Essential Ingredients for Smoky, Creamy Crockpot Pinto Beans

Crafting the perfect batch of crockpot pinto beans starts with a thoughtful selection of ingredients. Each component plays a vital role in building the deep, savory, and smoky flavor profile that makes these beans so irresistible. Here’s a breakdown of what you’ll need, along with tips for customization:

Slow Cooker Versus Pressure Cooker: Choosing Your Method

Both slow cookers and pressure cookers are fantastic tools for preparing dried beans without the need for pre-soaking. Each offers unique advantages:

• Slow Cooker (Crockpot): My preferred method for achieving perfectly creamy, tender beans with minimal effort. The long, slow cooking process allows flavors to meld beautifully and results in an incredibly smooth texture. While it takes longer, the hands-off nature is ideal for busy days. You simply set it and forget it, returning to a pot of perfectly cooked beans.
• Pressure Cooker (Instant Pot): I’ve also thoroughly tested this recipe in the Instant Pot® with excellent results. Pressure cooking drastically reduces the cooking time, making it a great option if you’re short on time. While the Instant Pot version might have a slightly thinner consistency due to less evaporation, it’s easy to adjust the liquid-to-bean ratio to your liking by either adding less liquid initially or simmering uncovered for a few minutes at the end.

It’s worth noting that cooking times can vary between different models of slow cookers and pressure cookers. A little initial experimentation might be necessary to find the perfect timing for your specific appliance. However, once you’ve dialed it in, you’ll enjoy consistent, delicious results every time, making homemade pinto beans a breeze.

Crockpot Pinto Beans: Preparation Tips for Maximum Flavor

Achieving outstanding flavor in your crockpot pinto beans is all about these simple, yet impactful, preparation steps:

• Sautéing the Veggies in Bacon Grease: This step is non-negotiable for an incredibly rich and smoky flavor. The rendered bacon fat provides a savory foundation that permeates the entire dish. Don’t skip it! After cooking the bacon until crisp, remove it and save it for later, then use the flavorful grease to soften your onions, peppers, garlic, and jalapeños. Remember to adjust your final salt seasoning based on the inherent saltiness of your bacon and chicken stock.
• Efficient Vegetable Chopping: To save precious time, especially on busy weeknights, utilize a food processor to coarsely chop your onions, bell peppers, garlic, and jalapeños. This method ensures even pieces and significantly speeds up prep without sacrificing flavor. Pair this with store-bought chicken stock, and you’re well on your way to a quick and easy meal. A 1:1 ratio of chicken stock to water ensures excellent flavor absorption without being overly concentrated.
• No Soaking Required: This is one of the most celebrated aspects of this recipe! Thanks to the extended cooking time in the slow cooker or the high pressure in an Instant Pot, there’s absolutely no need to pre-soak your pinto beans. Simply rinse them thoroughly under cold water, sort through to remove any small stones or debris, and they’re ready to go straight into your cooker. This eliminates a significant planning step and makes delicious homemade beans more accessible than ever.

Adjusting To Your Personal Preference and Texture

One of the joys of making homemade pinto beans is the ability to customize them to your exact liking, whether you prefer them thick and creamy or with a bit more liquid for serving over rice. Here’s how you can adjust the texture and consistency:

• Pinto Beans Without Liquid: If you prefer your pinto beans with a drier consistency, simply drain off most or all of the cooking liquid after they are tender. This is great for dishes where you don’t want extra moisture, such as stuffing burritos or as a side that stands on its own.
• Ultra-Creamy Pinto Beans: For a velvety, rich texture that truly sings, remove about 3 cups of the cooked beans along with some liquid and blend them until smooth in a powerful blender. Stir this creamy mixture back into the remaining whole beans in the slow cooker. The beans will continue to thicken beautifully as they cool, reaching an ideal consistency after about an hour at room temperature or overnight in the fridge. For an extra creamy batch right from the start, we often prefer to use 6 cups of liquid during the cooking process.
• Homemade Refried Beans: To transform your slow-cooked pinto beans into authentic refried beans, drain almost all of the liquid, leaving about 1 cup behind (or add water if you’ve drained too much). Then, either blend the beans with an immersion blender directly in the pot, or transfer them to a stand blender or food processor. Blend or mash until you achieve your desired consistency, gradually adding back more reserved liquid until it’s perfect. Remember that refried beans tend to thicken considerably overnight in the fridge, so you might need to add a splash more liquid when reheating.

The photos in this article showcase the beans after they’ve had a chance to sit overnight, achieving that ideal, slightly thickened texture that’s absolutely perfect for filling tacos, tostadas, and burritos. Keep reading for even more fantastic ideas on how to use your delicious leftovers!

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5 from 6 votes

Crockpot Pinto Beans Recipe

By
Chelsea Lords

These from-scratch Crockpot Pinto Beans are incredibly easy to make—no soaking needed! Enjoy their smoky, savory flavor and perfectly creamy texture in all your favorite dishes.

Prep Time:
30 minutes

Cooking Time (varies by machine):
1 hour

Total Time:
1 hour 30 minutes

Yields:
5 cups (approximately 3, 15 oz. cans of pinto beans)

Equipment

• Large cast-iron pan
• 6-quart Slow Cooker (or Instant Pot)
• Blender

Ingredients

• 4 slices thick-sliced bacon (4 ounces, thinly sliced, see note 1)
• 1-1/3 cup diced yellow onion
• 1 large diced red bell pepper (1 cup, optional)
• 1 tablespoon minced garlic (4 cloves)
• 2 tablespoons minced jalapeño (1 jalapeño, seeds and ribs removed for less heat)
• 1 (15.5-ounce) can fire-roasted crushed tomatoes (undrained)
• 1 pound dried pinto beans (approximately 2.5 cups; no need to soak!)
• 1/2 teaspoon dried oregano
• 1 teaspoon garlic powder
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 tablespoon ground chili powder (see note 2)
• Salt and pepper, to taste
• 3 cups chicken stock (I love Swanson)
• 3 cups water (for a creamier consistency, you can increase total liquid to 6 cups)
• 1/3 cup finely chopped cilantro (optional, for garnish)
• extra sharp Cheddar cheese (optional, for serving, see note 3)

Instructions

1. Prepare Vegetables: For quicker prep, give the onion and bell pepper a coarse chop. Add them along with the minced jalapeños (if using, and ensure seeds/ribs are removed for milder heat) and garlic to a food processor; pulse until finely chopped. This saves time and ensures even cooking.
2. Cook Bacon & Sauté Aromatics: Thinly slice the bacon into ½-inch pieces. Add them to a large, cast-iron pan and cook over medium-high heat, stirring regularly, until the bacon starts to brown and its fat is rendered. Use a slotted spoon to remove the crispy bacon from the pan and transfer it to a paper-towel-lined plate, reserving it for later. Leave the flavorful bacon grease in the pan. Keeping the heat at medium-high, add in the diced onion and bell pepper (or all processed veggies if using that method). Cook, stirring occasionally, until the vegetables have softened, which typically takes about 7–9 minutes.
3. Infuse Flavors: Add the minced garlic and jalapeños to the pan. Stir and cook for just 1 minute until fragrant. Next, add all the measured spices (oregano, garlic powder, cumin, paprika, chili powder) and cook for another minute, allowing the spices to bloom and release their aromas. Finally, stir in the fire-roasted crushed tomatoes (undrained), cooking for 1 more minute while scraping the bottom of the pan to release any browned bits. This creates a rich flavor base.
4. Combine in Slow Cooker: Carefully scrape every bit of this aromatic mixture into your slow cooker or Instant Pot. Rinse the dried pinto beans thoroughly in a strainer, picking through them to discard any debris or small pebbles. Add the rinsed beans, chicken stock, and water to the cooker. Stir in the previously cooked and reserved crispy bacon. Season the mixture to taste with salt and freshly ground pepper (I typically start with 2 teaspoons of salt and ½ teaspoon of pepper, adjusting later if needed). Stir everything together well.
5. Slow Cooker Method: Cover the slow cooker and cook on high for 7–9 hours, or until the beans are very tender. In my Crock-Pot, this usually takes about 8 hours. **Instant Pot Method:** Seal the pot and cook on manual/pressure cook mode for 45 minutes. It will take approximately 15–20 minutes for the pot to come to pressure. Once the cooking cycle is complete, allow for a natural pressure release for 25 minutes before manually releasing any remaining pressure.
6. Achieve Desired Consistency (See Note 4): Once the beans are tender, you can adjust their consistency. For creamy beans, remove about 3 cups of the cooked beans along with some liquid and transfer to a powerful blender. Blend until completely smooth, stirring as needed. Pour the blended beans back into the slow cooker and stir to combine.
7. Final Seasoning & Serve: Taste the beans and adjust seasonings as necessary. I often add another ¼ teaspoon up to a full teaspoon of salt here, depending on how salty the chicken stock was initially; add slowly until the flavors truly pop. Stir in the optional finely chopped cilantro for a burst of freshness. Serve your delicious pinto beans as a hearty side dish (see note 3 for serving suggestions) or incorporate them into another recipe. The beans will continue to thicken and their flavors will deepen as they sit and are stored in the fridge overnight, making them even more delightful for subsequent meals.

Recipe Notes

Note 1 – Vegetarian Option: To make these pinto beans vegetarian, simply omit the bacon. Instead, sauté your vegetables in 1-2 tablespoons of olive oil or your preferred plant-based oil. Be sure to replace the chicken stock with an equal amount of vegetable stock. You can also add a pinch of liquid smoke or a generous amount of smoked paprika to replicate the smoky flavor profile that bacon provides.

Note 2 – Chili Powder Heat: The heat level of ground chili powder can vary significantly between brands. For this recipe, I typically use McCormick®, which offers a mild and flavorful chili powder. If you’re using a different brand, especially one known for being spicier, you might want to start with a slightly smaller amount and adjust to your preferred heat level.

Note 3 – Serving Suggestion for Side Dish: When serving these wonderful pinto beans as a standalone side dish, I highly recommend topping them with a sprinkle of freshly shredded extra sharp Cheddar cheese. The sharp, tangy cheese perfectly complements the smoky, creamy beans. I love to enjoy them this way on the first night, then use the (often naturally thickened!) leftovers in various other dishes throughout the rest of the week. Don’t forget to explore the post for a wealth of ideas on how to incorporate these versatile beans into different meals. It’s all about cooking once and savoring deliciousness all week long!

Note 4 – Adjusting Bean Consistency: You have several options for finishing these beans, depending on your desired consistency:

• Thickened and Creamy Beans: As detailed in step 6, blend 3 cups of the cooked beans with some liquid and stir back into the pot. These will continue to thicken as they cool, making them perfect for burritos, tostadas, or a side dish that holds its shape.
• Regular Beans (with some liquid): If you prefer beans with a looser consistency, skip the blending step entirely. You can drain most or all of the cooking liquid, depending on how soupy you like them. Keep some liquid if you plan to serve them over rice or as a base for other saucy dishes.
• Homemade Refried Beans: For classic refried beans, drain all but about 1 cup of the liquid (or add water if you need more). Use an immersion blender or transfer to a stand blender/food processor to blend or mash the beans to your desired texture. Gradually add more liquid as needed to achieve the perfect consistency. Remember to taste and adjust seasonings with extra salt and pepper if necessary, as the flavor will concentrate.

Nutrition Note: The provided calorie count is an approximation for a ½ cup serving of pinto beans.

Storage: Store any leftover Crockpot Pinto Beans in a clean, airtight container in the refrigerator for up to 3-4 days. For extended storage, cool completely and freeze the beans in a freezer-safe container or bag for up to 3 months. Always reheat thoroughly before serving.

Nutrition Information

Serving: 1 serving | Calories: 409 kcal | Carbohydrates: 70g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 252mg | Potassium: 1566mg | Fiber: 16g | Sugar: 7g | Vitamin A: 551IU | Vitamin C: 19mg | Calcium: 135mg | Iron: 5mg

Nutrition information is automatically calculated and should only be used as an approximation. Individual results may vary based on exact ingredients and preparation methods.