Crock Pot Pinto Beans Recipe
Crock pot pinto beans are a simple, hearty, and nutritious dish that’s perfect for easy meal prep or a comforting family dinner.
This recipe features tender pinto beans slowly cooked with pork ribs, chipotle peppers, and classic Mexican spices, making it great for burritos, tacos, or served over rice.
Are Pinto Beans Healthy for You?
Yes, pinto beans are incredibly healthy. They’re rich in fiber, protein, vitamins, and minerals like iron, magnesium, and potassium. Regularly eating pinto beans can aid digestion, stabilize blood sugar levels, and improve heart health.
Where Do Pinto Beans Originate From?
Pinto beans originated in Central and South America, especially in Peru and Mexico. They’ve been a staple ingredient in Mexican and Southwestern cuisine for thousands of years.
Are Pinto Beans an Inflammatory Food?
No, pinto beans are actually anti-inflammatory. They contain antioxidants and fiber, which can help reduce inflammation and support overall health.
Which Is Healthier: Pinto or Kidney Beans?
Both beans are healthy choices, but pinto beans contain slightly fewer calories and more fiber than kidney beans. However, kidney beans have slightly higher protein and iron content. Choosing between the two largely depends on your nutritional goals.
Ingredients
- ½ lb dry pinto beans
- 2 country pork ribs
- 1 tbsp medium onion, finely chopped
- 4 tbsp garlic cloves, minced
- 1 (7 oz) can chipotles in adobo (we use 5 chiles, plus two spoonfuls of sauce, adjust based on spice tolerance)
- 1 cube Knorr chicken bouillon
- 1 tbsp ground cumin
- 1 tsp oregano
- 1 tsp black pepper
- 5–6 cups water
- 1 tbsp salt, to taste
Recipe Instructions
- In your crock pot, add dry pinto beans, pork ribs, chopped onion, minced garlic, chipotle peppers, chicken bouillon cube, cumin, oregano, black pepper, and 1 teaspoon salt. Cover with enough water to rise about an inch above the beans.
- Cook beans on low for approximately 10 hours. Every few hours, stir gently and add more water if necessary to keep beans covered.
- Once the pork ribs are tender, shred the meat into smaller pieces, discarding any bones.
- After the beans are soft, blend partially using an immersion blender or potato masher to achieve your desired consistency.
- Taste the beans and adjust salt if needed. Serve warm with rice, in burritos, tacos, nachos, or as a side dish.
Storage Instructions
- Refrigeration: Allow beans to cool, then transfer to an airtight container and store in the fridge for up to 4 days.
- Freezing: Beans freeze very well. Store cooled beans in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or microwave before serving.
- 1 Slow cooker
- ½ lb dry pinto beans
- 2 country pork ribs
- 1 medium onion finely chopped
- 4 garlic cloves minced
- 1 7 oz can chipotles in adobo we use 5 chiles, and two spoonfuls of the sauce, but adjust to your spice tolerance
- 1 cube Knorr chicken bouillon
- 1 tbsp ground cumin
- 1 tsp oregano
- 1 tsp black pepper
- 5 – 6 cups water
- salt to taste
- In a slow cooker, add the beans, pork ribs, onion, garlic, preferred amount of chipotles, bouillon cube, and seasonings. (Add 1 tsp of salt). Add enough water so the beans are covered about 1 inch.
- Cook on low for 10 hours. Every few hours, give them a stir and add more water so they don't get too dry. Shred the pork into small pieces and remove bones if needed. Taste, and add more salt if needed.
- When the beans are tender, use an immersion blender (or potato masher), to mash up the chiles and some of the beans. Blend until it is the consistency to your preference.
- Serve over rice, in burritos, tacos, on nachos, and more.
