Slow-Cooker Pinto Beans

Total Time

Prep: 15 min. Cook: 8 hours

Makes

8 servings

Ingredients

1 pound dried pinto beans
1/4 cup sliced onions
8 cups water
1 garlic clove, minced
1 tablespoon chicken bouillon granules
1 tablespoon kosher salt
1 teaspoon pepper
1 teaspoon ground cumin
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon ground coriander
Fresh thyme sprigs , optional

Directions

Sort beans and rinse in cold water. Add beans to a greased 3-qt. slow cooker. Add the next 10 ingredients; stir.
Cook, covered, on high 2 hours. Reduce heat to low; cook until beans are tender, 6-7 hours. Serve with slotted spoon. If desired, top with fresh thyme sprigs.
Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add water if necessary.

Slow-Cooker Pinto Beans Tips

Do you need to soak pinto beans before putting them in the slow cooker?

Using the low-and-slow method, you don't have to soak your beans for this recipe. They'll soften plenty while cooking. Just give them a quick rinse before throwing them in the slow cooker and you're good to go!

What other kinds of beans can you use instead of pinto beans?

You can cook many other types of beans in your slow cooker. Black beans, great northern beans and navy beans work well. Try our recipes for slow-cooker beans with barbecue sauce or slow-cooker black beans.

How do you serve pinto beans?

Serve these slow-cooker pinto beans with authentic Mexican dishes, such as beef birria tacos. Have more beans on hand? Here are the best ways to put those pinto beans to great use.

—Christina Herbst, Taste of Home Assistant Digital Editor

Nutrition Facts

3/4 cup: 203 calories, 1g fat (0 saturated fat), 0 cholesterol, 1043mg sodium, 37g carbohydrate (2g sugars, 9g fiber), 12g protein.

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