Crock Pot Pintos
Creamy, flavorful pinto beans cooked slowly in a crock pot with garlic, onion, and optional jalapeno, perfect for hearty meals and comfort food lovers.
Ingredients
Instructions
- Sort beans, discarding rocks and ugly beans.
- Place beans in a large bowl and cover with cool water 2 inches above beans.
- Soak overnight.
- After soaking, drain and rinse beans.
- Place beans in the crock pot.
- Cover with cool water to about 2 inches above beans in the pot. Do not add anything else now.
- Cover with lid and cook on high heat setting for 5 to 6 hours; the longer, the better.
- Do not open the lid during cooking. If water needs to be added, add boiling water only.
- About 1 hour before serving, sauté seeded jalapeno, onion, and garlic in bacon drippings until tender.
- Add sautéed vegetables, bacon drippings, and desired salt to the beans.
- Re-cover and continue to cook on high for 1 more hour.
Tips & Substitutions
For best results, soak the pinto beans overnight to ensure even cooking and tenderness. If you're short on time, a quick soak method can be used: boil the beans for 2 minutes, then let them sit covered for 1 hour. Feel free to add other spices like cumin or chili powder to enhance the flavor, or substitute bacon drippings with olive oil for a vegetarian option.
Serving Suggestions
These delicious crock pot pintos are perfect as a side dish or as a base for meals like tacos or burritos. Serve alongside cornbread or with rice for a hearty meal. They also pair beautifully with Taco Fry Bread for a tasty twist. Garnish with fresh cilantro or diced avocado for added freshness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply add a splash of water to prevent drying out and warm on the stovetop over low heat or in the microwave until heated through. For longer storage, consider freezing portions for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Crock Pot Pintos contains roughly 65 calories, with 3g protein, 3g carbohydrates, and 4g fat. Note that it is relatively high in sodium, at 1309mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned pinto beans instead of dry beans?
Yes, you can use canned pinto beans for a quicker option. Simply drain and rinse them, then add to the crock pot during the last hour of cooking with the sautéed vegetables. Adjust cooking time accordingly since canned beans are already cooked.
What can I do to add more flavor to the beans?
You can also mix in cooked bacon or sausage for a meaty twist.
How can I make this dish vegetarian?
To make this dish vegetarian, simply omit the bacon drippings and sauté the vegetables in olive oil or vegetable broth. You can also add extra spices and herbs to enhance the flavor profile. Consider serving it with a side of Calabasita(Mexican Zucchini Stew) for a complete meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).