Slow Cooker Pinto Beans -

A bowl of Crock Pot Pinto Beans, refried and topped with chopped white onions and fresh cilantro, with a spoon resting inside the bowl.

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Slow Cooker Pinto Beans

This is our absolute favorite pinto bean recipe! No soaking needed, these are nutritious and packed with flavor perfect for burritos, rice bowls, quesadillas, and more.

Prep Time10

Active Time10

Total Time10 10

Course: dinner, Lunch

Cuisine: American

Keyword: pinto beans, slow cooker pinto beans

Yield: cups

Calories: 18kcal

Author: Author: Maddy & JD - Them Bites

Equipment

1 Slow cooker

Materials

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

Instructions

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.

Nutrition